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Wiener schnitzel(Viennese veal cutlets)
Wiener schnitzel(Viennese veal cutlets)

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We hope you got benefit from reading it, now let’s go back to wiener schnitzel(viennese veal cutlets) recipe. You can cook wiener schnitzel(viennese veal cutlets) using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Wiener schnitzel(Viennese veal cutlets):
  1. Take 250 g veal cutlets, very thinly sliced
  2. Take Handful plain flour
  3. You need 2 eggs beaten
  4. Use Handful breadcrumbs
  5. Take Salt
  6. Prepare Black pepper, ground
  7. Provide 5 large Potatoes
  8. Provide 1 table spoon butter/margarine
  9. Use 1 little milk
  10. Prepare Oil for frying
  11. Use to taste Salt
Instructions to make Wiener schnitzel(Viennese veal cutlets):
  1. Salt and pepper the slices
  2. Pass through the flour, to the beaten eggs then the breadcrumbs, shaking off excess.
  3. Shallow fry both sides till golden brown.
  4. Drain on a kitchen paper.
  5. Meanwhile, boil the potatoes, drain.
  6. Mash and add the margarine and milk and blend to a smooth consistency.
  7. Serve hot.

It's dipped in flour, egg, and bread crumbs, then fried in butter or fat until it's golden brown. Actually, make sure your schnitzel swims in hot fat. I use oil, but even better is real fat. Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. Although closely linked with Vienna (Wiener means "Viennese" in German), the Schnitzel actually originated in Milan, Italy.

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