Recipe
Wienerschnitzel Recipe
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Bondc / All my dishes 1 year, 1 month ago
The Austrian classic, now eaten throughout Germany. Quick and simple, it will always get snarfed down. You can use pork cutlets instead of veal — but if you do, it's schweineschnitzel.
Prep:5m Cook:30m Servings:4
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 Bondc |
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Fans
Ingredients
- 4 veal cutlets
- 1 egg, beaten
- 4 T. each: flour and fine breadcrumbs
- salt
- vegetable oil
- lemon quarters
Directions
- Pound the veal cutlets to about an eighth of an inch, then salt them. Dip the cutlets first in flour, then in the beaten egg, then in the breadcrumbs. Heat about a quarter inch of oil in a heavy pan to about 375. Fry the cutlets one at a time, until golden then flip it and fry on the second side until golden (do not turn more than once). Serve with a slice of lemon.
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panndy1 1 year, 1 month ago said:
I use to make something like this many years ago. I didn't realize what I was making.
LOL I have not been able to find any veal cutlets for a long time. I miss being able to make this.
smurfetta 1 year, 1 month ago said:
When I make this I like to add thyme to the coating. Gives it a great flavor.
trackwidow 1 year, 1 month ago said:
This is excellent. My daughter has made it twice now, using pork. Very good.
magpieno6 11 months, 1 week ago said:
A weakness of mine
chef2 9 months, 2 weeks ago said:
Love this dish .T.U.
binky67 3 weeks ago said:
My Mom who was from Saarbrucken Germany always fried (or rather browned) her cutlets first and then finished them in the oven and that is how they always came out super super moist.