In Austria the is actually a law that requires Wiener Schnitzel to made strictly with veal. Wiener Schnitzel is a breaded veal cutlet which is prepared by dipped in flour, egg, and bread crumbs, then fried in vegetable oil to a golden brown color. It is traditionally served with a lemon wedge, which you can use to drizzle fresh lemon juice over the schnitzel.
Wiener Schnitzel can be serve with a side of fried, mashed or boiled potatoes. Also, research has found that traditionally, Wiener Schnitzel, s served with lettuce salad, cucumber salad, or potato salad. You can also serve with rice or steamed vegetables. But don’t forget the German Beer!!!!
Wiener Schnitzel images
- 1 pound veal
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup of milk
- 1-1/2 teaspoons vegetable oil
- salt and pepper to taste
- 2 cups unseasoned bread crumbs
- 1/2 cup oil for frying
- Pound veal to about 1/8 inch thick
- Cut veal to serving size
- Mix together the flour, salt and pepper in a shallow baking dish, and whisk together eggs and milk in another shallow baking dish. Put the breadcrumbs in a third baking dish.
- Coat veal with flour then dip in the egg and milk mixture
- Coat with the bread crumbs
- Place onto a baking sheet lined with wax paper and refrigerate for 15 minutes
- Preheat the oven to 280 F degrees
- Heat the oil over medium-high heat in a large cast-iron skillet or non-stick pan
- Add 1 breaded veal cutlets at a time and cook until golden brown on both sides, flipping once and moving the pan constantly until fully cooked - about 3 to 4 minutes total
- Place on a rack baking on a sheet.
- Keep adding the finished veal cutlets to the baking sheet and place in the oven as you cook them to keep warm
- To serve, top the wiener schnitzel with the parsley and lemon wedges. Serve with a side fried, mashed or boiled potatoes and buttered steamed vegetables.