(Wiener) Veal Schnitzel

Wiener Schnitzel (Veal Schnitzel) Recipe

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Weiner Schnitzel is a dish with a flair for travel. Literally translated as Viennese cutlet, it did not originate in the charming city that has put its unique stamp on the dish. More likely, it originated sometime prior to 700 A.D. in the general neighbourhood of Byzantium and took the scenic route around the southern side of the Mediterranean before making its way into Europe with the Moorish conquest.

However it came to be there, the Viennese people take great pride in knowing a good Wiener Schnitzel recipe when they taste one, and are happy to tell you everything you’ll ever need to know about it. While they don’t all agree on how Vienna came to be home to the schnitzel, what they can all attest to is the fact that timing is key. Your cutlets should be pounded to no more than a .25 inches thick, dredged in flour and then egg wash, before receiving a final generous coating of breadcrumbs.

While in the past, schnitzel served as a culinary marker of cultural difference in Vienna, today it can be found on most menus in the city. If it isn’t, the chef will likely prepare it to order. Schnitzel should be accompanied by light greens. It is not, as foreigners typically misunderstand, something meant to go with dumplings or other heavy fare. Here is a classic Wiener Schnitzel recipe you can make all your own.

Veal Schnitzel Ingredients

• 1 cup fresh breadcrumbs
• 1 cup packaged breadcrumbs
• .5 cup grated parmesan cheese
• .25 cup parsley finely chopped
• 2 eggs, beaten
• .25 cup milk
• 4 small veal scaloppine
• 1 cup white flower
• 1 cup olive oil
• lemon wedges

Method

Blend breadcrumbs, cheese, and parsley in a shallow bowl, setting aside. Beat together eggs and milk to create an egg wash.

On a cutting board, flatten veal pieces with a meat mallet. Season flour to taste with salt and pepper; dredge veal thoroughly. Then, dip the veal cutlets in the egg wash before coating them with bread crumbs.

Allowing the veal to rest in the fridge for 15 minutes, heat some of the oil in a nonstick skillet. Fry two pieces at a time to avoid crowding the pan. Permit the veal to cook for one to two minutes per side. Cover cooked veal to keep it warm while you finish the other pieces.

Serve with lemon wedges, a fresh greens salad, and a delicious potato dish to compliment.

Buy Sydney’s Best Veal Meat Cuts – Delivered Fresh To Your Door.


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