Wiener Schnitzel (Veal Variation)
Традиционно ястие · Austrian
While the request was for chicken, the canonical 'Schnitzel' often refers to the original Wiener Schnitzel made with veal. This version uses thinly pounded veal, coated and fried to perfection, offering a delicate flavor and tender texture. It's a true classic.
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Съставки
- Veal cutlets4 (about 6 oz each)
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs1.5 cups
- Clarified butter or Ghee1/2 cup for frying
- Saltto taste
- Black pepperto taste
- Fresh parsleyfor garnish
Стъпки
- 1
Pound veal cutlets very thin, about 1/8-inch thick.
- 2
Season veal with salt and pepper.
- 3
Set up three shallow dishes: flour, beaten eggs, and breadcrumbs.
- 4
Coat each veal cutlet in flour, then egg, then breadcrumbs, pressing gently to adhere.
- 5
Heat clarified butter in a large skillet over medium-high heat until shimmering.
- 6
Fry schnitzels for 2-3 minutes per side until deeply golden brown and crisp. Do not overcrowd the pan.
- 7
Drain briefly on paper towels and garnish with fresh parsley. Serve immediately.
