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.
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.
Hello everyone! I believe that if one has learned how to cook, then the rest will be able to. I would like to share with you recipes of dishes from different countries of our big planet. Let's explore the world together through the lens of the world's cuisines. Cook with us - cook for yourself!