Viennese schnitzel
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 772, total fat 40 G., saturated fats 21 G., proteins 42 G., carbohydrates 61 G., fiber 5 G., cholesterol 341 mg, sodium 776 mg, sugar 8 G.
Calories 772, total fat 40 G., saturated fats 21 G., proteins 42 G., carbohydrates 61 G., fiber 5 G., cholesterol 341 mg, sodium 776 mg, sugar 8 G.
Wiener Schnitzel is an iconic dish of Austrian cuisine, and its definition is strictly protected by Austrian law. It must be made from veal; otherwise, it cannot be called a Wiener Schnitzel. The wide, thin cutlet is coated in breadcrumbs and fried in butter until lightly crisp. Wiener Schnitzel is traditionally served with a lemon wedge for garnish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 slices white bread, crust removed
- Flour
- 2 large eggs
- 2 tbsp. whole milk
- 2 veal chops (about 70g each), patted dry
- 1/4 cup unsalted butter, divided in half
- 2 lemon wedges
We recommend
Cooking the dish according to the recipe:
- In a food processor, process the bread into fine crumbs. Transfer the crumbs to a shallow bowl or plate.
- Place the flour in a shallow bowl or plate. Crack the eggs into another shallow bowl and mix with the milk, season with salt and pepper.
- Dredge the chop in flour, shaking off any excess; then dip it in the eggs, and finally coat the meat evenly in the breadcrumbs. Place it on a sheet of waxed paper or a baking sheet. Dredge the second chop in the same manner.
- In a medium nonstick skillet, melt 2 tablespoons butter over medium-high heat. While the butter is still foaming, add the breaded chops and cook, swirling the pan (this will keep the chops moving), until golden brown and cooked through, about 1 1/2 minutes per side. Flip the chops and cook for 1 minute on the other side to crisp the breading. Transfer to a plate and cover loosely with foil while you cook the second chop. Serve with lemon wedges.
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