Classic Viennese Schnitzel
From elgab89 17 years ago
- 30 minutes to make
- Serves 6
If it is good, why change it? At least this is what I believe about any classic, great recipe.
Ingredients
- 750 g veal scallops ( ask the butcher to cut them thin) shopping list
- 4 eggs shopping list
- salt and pepper shopping list
- 1 teaspoon Dijon mustard shopping list
- 1 1/2 cups breadcrumbs shopping list
- 1 cup flour shopping list
- 2 cups oil (we usually use corn or canola oil) shopping list
How to make it
- Beat the veal chops with a mallet to tenderize them.
- Beat the eggs with salt, pepper and the Dijon mustard.
- Set 3 plates: 1st with the flour, second with the beaten eggs and last with the breadcrumbs.
- Dredge the veal on both sides through each of the plates following the order above.
- Fry in heated oil 3 -4 minutes on each side until golden. The heat has to be on medium-high ( if it is on high you can burn the breadcrumbs).
People Who Like This Dish 7
- kalola Valrico, FL
- momo_55grandma Mountianview, AR
- jimrug1 Peoria, IL
- magali777 Mexico, MX
- mark555 Center Of The World Ma' Center Of The World, KS
- binky67 Ellicott City, MD
- midgelet Whereabouts, Unknown
- tippystclair North Hollywood, GB
- morninlite Kalamazoo, MI
- waterlily Joplin, MO
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The Rating
Reviewed by 8 people-
Can’t argue with your logic, I agree it is what makes a classic a classic. After all the VW bug would look funny with fins.
mark555
in Center Of The World Ma' Center Of The World loved it
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sounds delicious! Elga, thanks
magali777
in Mexico loved it
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Hi Elga. You are so right about time tested classic recipes. If it works, dont fix it. Nice one. I love this... ;-)~ Jim
PS>> You photo is awesome. Too Good actually. I wanted to lick my screen...
jimrug1
in Peoria loved it
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