Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to prepare a special dish, wiener schnitzel(viennese veal cutlets). It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Wiener schnitzel (sometimes spelled wiener schnitzel, which translates to "Viennese cutlet" in German) is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. Traditional Wiener Schnitzel (Viennese Veal Cutlet) A true Wiener Schnitzel is a breaded cutlet of veal served with a lemon wedge to add some extra zing and if you're luck a side of cranberry sauce. It's dipped in flour, egg, and bread crumbs, then fried in butter or fat.
Wiener schnitzel(Viennese veal cutlets) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Wiener schnitzel(Viennese veal cutlets) is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have wiener schnitzel(viennese veal cutlets) using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Wiener schnitzel(Viennese veal cutlets):
- Make ready 250 g veal cutlets, very thinly sliced
- Make ready Handful plain flour
- Make ready 2 eggs beaten
- Take Handful breadcrumbs
- Get Salt
- Get Black pepper, ground
- Take 5 large Potatoes
- Take 1 table spoon butter/margarine
- Prepare 1 little milk
- Prepare Oil for frying
- Take to taste Salt
However, because of its availability, pork is often used as a substitute for the traditional veal, especially in rural Austria. VIENNESE BREADED VEAL CUTLETS The classic Wiener Schnitzel is a thin breaded, pan-fried veal cutlet. With its crisp, golden coating and accompanied by a delectable potato salad it is one of Austria's most loved dishes. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps. wiener schnitzel - viennese style veal cutlets.
Instructions to make Wiener schnitzel(Viennese veal cutlets):
- Salt and pepper the slices
- Pass through the flour, to the beaten eggs then the breadcrumbs, shaking off excess.
- Shallow fry both sides till golden brown.
- Drain on a kitchen paper.
- Meanwhile, boil the potatoes, drain.
- Mash and add the margarine and milk and blend to a smooth consistency.
- Serve hot.
With its crisp, golden coating and accompanied by a delectable potato salad it is one of Austria's most loved dishes. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps. wiener schnitzel - viennese style veal cutlets. The flour, egg, breadcrumb combination makes for a crisp and delicious crust on the meat. Although it is traditionally made with veal, cost and flavor have many cooks substituting veal with pork. To prepare the classic Wiener Schnitzel use the veal's super tender lean topside, alternatively the fricandeau or the thick flank.
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