Ingredients with Measurements:
- 4 veal cutlets (about 4 oz each)
- 1 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1/2 cup vegetable oil
- Lemon wedges for serving
Special equipment needed:
- Meat mallet
- 3 shallow bowls
- Large skillet
Step-by-step instructions:
1. Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. Season the cutlets with salt and pepper.
3. In a shallow bowl, place the flour.
4. In another shallow bowl, beat the eggs.
5. In a third shallow bowl, place the breadcrumbs.
6. Dredge each cutlet in the flour, shaking off any excess.
7. Dip each cutlet in the beaten eggs, making sure to coat both sides.
8. Press each cutlet into the breadcrumbs, making sure to coat both sides.
9. Heat the vegetable oil in a large skillet over medium-high heat.
10. Once the oil is hot, add the breaded cutlets to the skillet.
11. Cook the cutlets for about 3-4 minutes on each side, or until they are golden brown and cooked through.
12. Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
13. Serve the Wiener Schnitzel hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 470
Fat per serving: 28g
Protein per serving: 35g
Carbohydrates per serving: 18g
Fiber per serving: 1g
Sugar per serving: 1g
Sodium per serving: 360mg
Substitutions for ingredients:
- Pork cutlets can be used instead of veal cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Olive oil can be used instead of vegetable oil.
Variations:
- Top the Wiener Schnitzel with a fried egg for a classic Austrian dish called "Schnitzel Holstein."
- Serve the Wiener Schnitzel with a side of potato salad or spaetzle.
- Add herbs or spices to the breadcrumbs for extra flavor.
Tips and tricks:
- Make sure the oil is hot before adding the cutlets to the skillet.
- Use a meat mallet to pound the cutlets evenly.
- Don't overcrowd the skillet, cook the cutlets in batches if necessary.
Storage instructions:
The Wiener Schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Wiener Schnitzel, place it in a preheated oven at 350°F for about 10 minutes or until heated through.
Presentation ideas:
Serve the Wiener Schnitzel on a platter with lemon wedges and parsley for garnish.
Garnishes:
Lemon wedges and parsley
Pairings:
- Serve the Wiener Schnitzel with a cold beer or a glass of white wine.
- A side of roasted vegetables or a green salad would pair well with the Wiener Schnitzel.
Suggested side dishes:
- Potato salad
- Spaetzle
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the breadcrumbs are not sticking to the cutlets, try pressing them down harder into the breadcrumbs.
- If the cutlets are not cooking evenly, adjust the heat of the skillet.
Food safety advice:
- Make sure the cutlets are cooked to an internal temperature of 165°F.
- Clean and sanitize all surfaces and utensils used in the preparation of the Wiener Schnitzel.
Food history:
Wiener Schnitzel is a traditional Austrian dish made with breaded and fried veal cutlets. It is believed to have originated in Vienna in the 19th century.
Flavor profiles:
The Wiener Schnitzel is crispy on the outside and tender on the inside. It has a mild flavor with a hint of salt and pepper.
Serving suggestions:
Serve the Wiener Schnitzel hot with lemon wedges on the side.
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Region: Austrian