Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, wiener schnitzel(viennese veal cutlets). It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Wiener schnitzel(Viennese veal cutlets) is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Wiener schnitzel(Viennese veal cutlets) is something which I have loved my whole life. They are fine and they look fantastic.
Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. Wienerschnitzel serving Hot Dog, Chili Cheese-Burgers, Corn Dogs, Chili, Tastee-Freez, and Breakfast. Wiener schnitzel (sometimes spelled wiener schnitzel, which translates to "Viennese cutlet" in German) is one of Austria's most traditional and representative dishes.
To get started with this recipe, we have to prepare a few components. You can have wiener schnitzel(viennese veal cutlets) using 11 ingredients and 7 steps. Here is how you cook that.
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
- Make ready Handful breadcrumbs
- Prepare Salt
- Take Black pepper, ground
- Prepare 5 large Potatoes
- Prepare 1 table spoon butter/margarine
- Prepare 1 little milk
- Prepare Oil for frying
- Get to taste Salt
It can be found on all local restaurant and bar menus. It's like the Mozart of food for Austrians. Actually the Wiener schnitzel itself is a simple breaded veal cutlet. Pound the meat, season, dip it in the flour, egg, breadcrumbs and fry.
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.
VIENNA FOODTRIP - Wiener Schnitzel More Viennese recipes: http (The egg becomes too thin if you beat it too much). Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs. Genuine Wiener schnitzels need to be fried in a frying pan, not in a deep fryer. The classic Wiener Schnitzel is a thin breaded, pan-fried veal cutlet. To make the classic Viennese breadcrumb coating: arrange two flat plates and one deep plate next to each other.
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