Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, wiener schnitzel(viennese veal cutlets). It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Wiener schnitzel(Viennese veal cutlets) is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Wiener schnitzel(Viennese veal cutlets) is something which I’ve loved my entire life.
Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. Wiener schnitzel means Viennese cutlet in German. It's made with breaded and fried veal, chicken, or pork cutlets served with fresh lemon juice.
To begin with this particular recipe, we must prepare a few components. You can cook wiener schnitzel(viennese veal cutlets) using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Wiener schnitzel(Viennese veal cutlets):
- Make ready 250 g veal cutlets, very thinly sliced
- Make ready Handful plain flour
- Get 2 eggs beaten
- Take Handful breadcrumbs
- Prepare Salt
- Make ready Black pepper, ground
- Make ready 5 large Potatoes
- Make ready 1 table spoon butter/margarine
- Get 1 little milk
- Make ready Oil for frying
- Take to taste Salt
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. VIENNA FOODTRIP - Wiener Schnitzel More Viennese recipes: http (The egg becomes too thin if you beat it too much). Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs.
Instructions 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.
Genuine Wiener schnitzels need to be fried in a frying pan, not in a deep fryer. 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. Wienerschnitzel (Viennese cutlets) recipe: Try this Wienerschnitzel (Viennese cutlets) recipe, or contribute your own. Since the Wiener Schnitzel (or Wienerschnitzel) remains at the epicentre of Viennese cuisine, learn all about it, including the best Schnitzel recipes and local insider tricks Essentially, Wienerschnitzel is a thinly hammered and breaded veal or pork cutlet.
So that is going to wrap it up for this special food wiener schnitzel(viennese veal cutlets) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
