Viennese Schnitzel

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

Yield: 2

Prep time: 25 mins

Cook time: 10 mins

Total time: 35 mins

Ingredients:

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

Directions:

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.

Bon Appetit!