Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, wiener schnitzel(viennese veal cutlets). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Wiener schnitzel(Viennese veal cutlets) is one of the most well liked of current trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Wiener schnitzel(Viennese veal cutlets) is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. 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):
- Prepare 250 g veal cutlets, very thinly sliced
- Get Handful plain flour
- Get 2 eggs beaten
- Get Handful breadcrumbs
- Prepare Salt
- Make ready Black pepper, ground
- Make ready 5 large Potatoes
- Prepare 1 table spoon butter/margarine
- Get 1 little milk
- Take Oil for frying
- Make ready 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.
Steps 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.
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