Viennese veal cutlets
Wiener Schnitzel, a classic of Austrian cuisine, is a thin slice of breaded veal, fried until golden brown and crispy. Traditionally served with a lemon wedge,
Wiener Schnitzel, a classic of Austrian cuisine, is a thin slice of breaded veal, fried until golden brown and crispy. Traditionally served with a lemon wedge, it can be accompanied by a potato salad or mashed potatoes for a complete meal.
Time
21 min. =
15 min. +
6 min.
Utensils
1 meat hammer 1 frying pan 3 assiettes plates
Ingredients for 2 parts
-
1 egg (65 g)
allergen ! -
20 g. butter
allergen ! - 1 g. sea salt
-
25 g. breadcrumbs
allergen ! - 200 ml. frying oil
- 1 g. black pepper
- 2 citron (200 g)
- 2 veal cutlets (300 g)
Instructions
- Take the veal cutlets out of the refrigerator one hour before preparation.
- With the meat hammer make the cutlets about 2 mm thick.
- Prepare three plates: one with flour, one with the beaten egg and one with breadcrumbs.
- Season the cutlets with salt and pepper.
- Bread the cutlets by passing them successively in the flour, the beaten egg then the breadcrumbs, pressing well.
- Heat the butter in a pan over medium heat until it is liquid.
- Cook the cutlets in the hot butter for about 3 minutes on each side, until golden brown.
- Serve the Viennese schnitzels with lemon wedges.
