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Wiener Schnitzel recipe

Wiener Schnitzel.

Wiener schnitzel, a classic Austrian dish,is traditionally made with thin veal scallops coated in breadcrumbs and fried, served sprinkled with lemon juice and garnishedwith lemon slices. The dish is a popular part of Viennese, Austriancuisine and German cuisine.

Recipe: Wiener Schnitzel

1/2 pound veal leg cutlets, cut 1/8 to1/4-inch thick
2 tablespoons all-purpose flour
1/2 cup unseasoned dry bread crumbs
1 large egg, well beaten
1 tablespoon butter
1 tablespoon olive oil
Fresh lemon juiceLemon slices for garnish

  • Pound veal cutlets to 1/8-inch thickness.Combine flour and 1/4 teaspoon each salt and pepper in shallowdish. Place bread crumbs and egg in separate dishes. Lightlycoat cutlets with flour mixture. Dip into egg, draining slightly,then into bread crumbs, to coat both sides.
  • Heat 1/2 of butter and oil in large nonstickskillet over medium-high heat until hot. Add 1/2 of cutlets;cook 3 to 4 minutes or until cooked through, turning once. Removecutlets; keep warm. Repeat with remaining butter, oil and cutlets.
  • Just before serving, sprinkle with lemonjuice; season with salt and pepper.

    Makes 2 servings.

    Recipe and photograph provided courtesyof the Beef Industry Council.

    CHEF KURT GUTENBRUNNER – WIENER SCHNITZEL

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