Wiener Schnitzel

schnitzeled

Ingredients
  • 2 pounds veal
  • 1 cup all-purpose flour
  • 4 eggs
  • 1 tablespoon vegetable oil
  • salt and pepper to taste
  • 4 cups bread crumbs
  • 1/8 cup oil for frying
Directions
  1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
  2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

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1 Comment on Wiener Schnitzel

  1. Not quite. What you actually got to do:
    1. Cuts must not be thicker than half a finger.
    2. Absolutely use a tenderizer and thoroughly beat up the veal on both sides until really thin.
    3. Line up Flour, eggs, and crumbs in plates and run the steaks through this lineup.
    4. After taking them out of the pan, you can stack them up but put kitchen paper towels in between to absorb the extra oil while keeping them crisp. Do not cover air tight otherwise they get soggy.

    If veal is not for you, you can use pork (most of the Schnitzel in mid-Europe is made with pork actually).

    Mahlzeit!

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