Recipe

Wiener Schnitzel Recipe

Add Step-by-Step Photos	Ivy / All my dishes 1 year, 11 months ago Wiener Schnitzel or scallopini, as they are called in Italy or escalopes in France, consist of thinly sliced meat tenderized and rendered thinner, covered in flour and breadcrumbs and deep fried. Prep:30m Cook:15m Servings:4	Ivy
	schnitzel meat veal pork chicken

tenderize meat

egg - glour - bread

flour - egg

breadcrumbs

fry

served

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Ingredients

4 scallops (thin slices) of veal or pork

salt,

ground pepper

flour

breadcrumbs

2 whole eggs

Olive oil to deep fry (I avoid butter or other fat)

Directions

After washing, straining and making them thinner, season with salt and pepper.

Dip them in the flour then in the beaten eggs and finally in the bread crumbs.

Heat oil in a frying pan and it must really be hot, but before smoking, so that the breadcrumbs do not fall off the meat. Do not put too many in the frying pan but leave enough space in between.

When they have a golden brown colour, turn on the other side and fry about 10 – 15 minutes, totally.

In case we have a lot to fry, in order to keep the other hot, preheat oven at about 120 degrees and keep them hot in the oven. Never cover them because they will turn soft from the steam.

Serve with French fries - boiled potatoes with mayonnaise - stuffed potatoes or Potatoes Lyonaises.

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