Classic Wiener Schnitzel
Tradicionalno jelo · Austrian
The quintessential Viennese dish, a thin, breaded, and pan-fried veal cutlet, known for its delicate crispiness and golden-brown hue. Served traditionally with a lemon wedge and parsley.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Veal cutlets (top round or leg)4 pieces (about 150g each)
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs (fine, plain)1.5 cups
- Saltto taste
- Black pepperto taste
- Clarified butter or vegetable oil1/2 cup
- Lemon wedgesfor serving
- Fresh parsleyfor garnish
Koraci
- 1
Pound the veal cutlets very thin (about 1/8 inch thick) using a meat mallet or rolling pin between two sheets of plastic wrap.
- 2
Set up three shallow dishes: one with flour, one with beaten eggs (seasoned with salt and pepper), and one with breadcrumbs.
- 3
Dredge each veal cutlet in flour, shaking off excess. Dip into the beaten eggs, ensuring it's fully coated. Finally, press into the breadcrumbs, coating both sides evenly.
- 4
Heat clarified butter or oil in a large skillet over medium-high heat until shimmering.
- 5
Carefully place 1-2 schnitzels in the hot fat (do not overcrowd the pan). Fry for 2-3 minutes per side, until golden brown and crispy. The breading should puff up slightly.
- 6
Remove schnitzels from the pan and drain on paper towels.
- 7
Serve immediately with lemon wedges and a sprinkle of fresh parsley.
