Wiener Schnitzel
From ivy 17 years ago
- 15 minutes to make
- Serves 4
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.
Ingredients
- 4 scallops (thin slices) of veal or pork shopping list
- salt, shopping list
- ground pepper shopping list
- flour shopping list
- breadcrumbs shopping list
- 2 whole eggs shopping list
- olive oil to deep fry (I avoid butter or other fat) shopping list
How to make it
- 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.
tenderize meat
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egg - glour - bread crumbs
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flour - egg
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breadcrumbs
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fry
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served
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The Rating
Reviewed by 3 people-
Wow the true 'Das Wienerschnitzel'! Absolutely delicious!
mrjwjohnson
in Delmar loved it
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" It was excellent "