Classic Viennese Schnitzel Recipe
Viennese schnitzel is one of the most popular dishes. The dish is simple to prepare, there are few ingredients, but there is one feature: you need to very beat off off a piece of veal! If the veal is badly beaten off, the breading will burn, and the meat inside will remain half-cooked. The first mention of the Viennese schnitzel dates back to 1884. Schnitzel is made from turkey and pork. But we’ll be making the classic Viennese veal schnitzel.
Recipe type: Meat
Recipe type: Viennese
Chicken egg — 1 piece
Breadcrumbs — 100 grams
Cow’s milk — 1 teaspoon
Veal tenderloin — 350 grams
Salt and pepper to taste
Wheat flour — 100 grams
Vegetable oil for frying
Lemon — ¼ lemon
1. Mix the egg and milk in a deep bowl. Whisk with a fork.
2. In different deep cups, add flour and breadcrumbs.
3. Divide the veal tenderloin into two parts. Each part should be no more than 6-8 mm thick. Beat off each piece of veal with a cooking hammer to a thickness of 2-4 mm.
4.Add salt and pepper to taste and dip a piece of veal in flour.
5. Dip in the egg.
6. Dip in breadcrumbs.
7. Heat the oil in a frying pan. Fry each piece on both sides until golden brown.
Serving: Sprinkle the schnitzel with a slice of lemon and serve with a side dish.