Wiener schnitzel
A traditional Austrian dish consisting of a thin, breaded, and fried veal cutlet.
Instructions
- Place each veal cutlet between two sheets of plastic wrap. Gently pound with a meat mallet or rolling pin until about 1/4-inch (6mm) thick.
- Prepare a breading station with three shallow dishes: one with flour, one with beaten eggs and milk, and one with breadcrumbs.
- Season the flour with salt and pepper. Dredge each veal cutlet in the flour, shaking off any excess.
- Dip the floured cutlets into the egg mixture, allowing any excess to drip off.
- Coat the cutlets in breadcrumbs, pressing gently to adhere. Shake off any excess.
- Heat the vegetable oil or clarified butter in a large pan over medium-high heat until shimmering.
- Fry the breaded cutlets, one or two at a time, for 3-4 minutes per side until golden brown and cooked through.
- Transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
- Serve immediately with lemon wedges and garnish with parsley sprigs.
Nutritional Information & Health Goals
🚧
Under Construction
We're working on adding detailed nutritional information and health goal tracking for this recipe. In the meantime, you can see the nutritional information for any food on the Foodwise app:Â Download Foodwise
Frequently Asked Questions
Related Recipes
Feijoada
A hearty stew made with black beans, pork, and beef, served with rice and orange slices.
Gado-Gado
A salad of boiled vegetables and eggs served with a spicy peanut dressing.
Poutine
French fries topped with cheese curds and smothered in brown gravy.
Kottu Roti
Chopped roti stir-fried with vegetables, meat, and spices.
Nyama Choma
Grilled meat, typically goat or beef, served with ugali and kachumbari salad.
Ramen
A Japanese noodle soup consisting of wheat noodles served in a flavorful broth, often topped with ingredients like sliced pork, soft-boiled eggs, seaweed, and green onions.
Comments
No comments yet. Be the first to add one!
