Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, wiener schnitzel(viennese veal cutlets). 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 Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. 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.
Wiener schnitzel(Viennese veal cutlets) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They’re fine and they look fantastic. Wiener schnitzel(Viennese veal cutlets) is something which I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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):
- Prepare 250 g veal cutlets, very thinly sliced
- Prepare Handful plain flour
- Make ready 2 eggs beaten
- Get Handful breadcrumbs
- Take Salt
- Make ready Black pepper, ground
- Prepare 5 large Potatoes
- Prepare 1 table spoon butter/margarine
- Take 1 little milk
- Make ready Oil for frying
- Prepare to taste Salt
Actually the Wiener schnitzel itself is a simple breaded veal cutlet. Pound the meat, season, dip it in the flour, egg, breadcrumbs and fry. 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. Please let me know how this Traditional Wiener Schnitzel (Viennese Veal Cutlet) recipe turned out for you!
Steps 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.
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. Put the flour and breadcrumbs in both flat plates and beat the eggs with a shot of milk well in the deep plate. For example, Wiener schnitzel from pork (or turkey or chicken) or Schnitzel nach Wiener Art (Viennese style Schnitzel). What Radetzky probably had was a Cotoletta ala Milanese, which is prepared in the same way as a Wiener schnitzel but with a cutlet of veal with the bone still in.
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