Hello everybody, it’s John, welcome to our recipe page. Today, we’re going to make a special dish, wiener schnitzel(viennese veal cutlets). One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Wiener schnitzel(Viennese veal cutlets) is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Wiener schnitzel(Viennese veal cutlets) is something that 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. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria. Wienerschnitzel serving Hot Dog, Chili Cheese-Burgers, Corn Dogs, Chili, Tastee-Freez, and Breakfast.
To begin with this 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 can achieve that.
The ingredients needed to make Wiener schnitzel(Viennese veal cutlets):
- Prepare 250 g veal cutlets, very thinly sliced
- Prepare Handful plain flour
- Get 2 eggs beaten
- Take Handful breadcrumbs
- Make ready Salt
- Get Black pepper, ground
- Prepare 5 large Potatoes
- Get 1 table spoon butter/margarine
- Get 1 little milk
- Take Oil for frying
- Get to taste Salt
The classic Wiener Schnitzel is a thin breaded, pan-fried veal cutlet. 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. Since the Wiener Schnitzel (or Wienerschnitzel) remains at the epicentre of Viennese cuisine, learn all about it, including the best Schnitzel recipes Essentially, Wienerschnitzel is a thinly hammered and breaded veal or pork cutlet.
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.
While chicken schnitzel are good, too, the best Wiener Schnitzel. Wiener schnitzel (Viennese schnitzel in German). It can be found on all local restaurant and bar menus. It's like the Mozart of food for Austrians. Actually the Wiener schnitzel itself is a simple breaded veal cutlet.
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