Wiener Schnitzel
Wiener Schnitzel, from above
Non vegVienna

Wiener Schnitzel

Veal pounded thin, fried until the crust ripples like a duvet. Vienna's pride on a plate.

40 minTime
33 gProtein each
mildSpice
The schnitzel of Vienna2 chapters · 1 min read

Make it your way

Grandma's wayVeal, fried in plenty of hot clarified butter with a rippled crust, lemon on the side.
The original
494kcalsame
33 gproteinsame
2 gfibresame
40minutessame

Wiener Schnitzel.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Veal4 thin veal escalopes from the leg
Maida (all-purpose flour, plain flour)⅓ cup
Egg2, beaten with 1 tbsp milk
Breadcrumbs1 cup fine, dry white crumbs
Cooking oil (vegetable oil)about 1/4 cup absorbed; fry in 2 cm oil or clarified butter
Butter1½ tbsp, for the pan
Lemon1, in wedges
Flat leaf parsleya few sprigs
Saltto taste

Method

5 steps
  1. 1Pound the veal between cling film to 4 mm. Season with salt.
  2. 2Dredge in flour, then egg, then breadcrumbs, without pressing the crumbs on.
  3. 3Heat 2 cm of fat with the butter to about 170 C and fry one schnitzel at a time, shaking the pan.
  4. 4Turn once when golden, finish the second side, then drain on paper.
  5. 5Serve at once with lemon and parsley.
Serve it like this

Slide the schnitzel onto a large warm plate so it overhangs, add a lemon wedge and parsley, and serve potato salad in a small bowl alongside.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Wiener Schnitzel: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
On the side Kartoffelsalat45 min
On the side Avial35 min
To drink Sol kadhi40 min
Something sweet Apple strudel75 min
Sign up to send it to your cook