Wiener Schnitzel

A world-famous breaded cutlet, popular among all children and young people.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Meat, veal, shoulder

  • 4 pinch Salt, table

  • 80 g Wheat flour, white, multi-purpose

  • 2 piece Egg, fresh

  • 100 g Breadcrumbs, dried

  • pieces Oil, plant, sunflower

  • 1 piece Lemon, fresh, without shell

Steps

  1. Rinse the cutlets and dry them well with paper towels. Pound them on both sides and season with salt. Let the seasoned cutlets rest for five minutes. Meanwhile, crack the eggs into a deep plate and whisk them well. Place flour on one shallow plate and breadcrumbs on another.

  2. First, coat the cutlets in flour, then dip them into the egg mixture, and finally roll them in breadcrumbs.

  3. Heat oil in a deep pan for frying the cutlets. Be careful not to let the pan start smoking. Place one or two cutlets into the hot oil, depending on the size of the pan. Fry the cutlets for two to three minutes on each side, or until they are golden brown.

  4. Place the fried cutlets on paper towels to drain excess fat. Cut the lemon into wedges. Serve the cutlets on plates, garnish with lemon wedges, and accompany with your choice of side dish.

Nutrition Information (Per 100g)

  • Calories: 175.48 kcal
  • Fat: 4.79 g
    • Saturated Fat: 1.67 g
  • Carbohydrates: 15.03 g
    • Sugars: 0.78 g
  • Protein: 15.03 g
  • Fiber: 0.67 g

Advice

Instead of regular frying oil, you can use coconut fat or palm oil. While frying, you can shake the pan slightly to achieve a crispy crust and juicier meat. Instead of veal, you can also use pork or turkey meat. Fry in a large amount of fat. The food should float in it. For frying, use fats that do not contain water, such as coconut fat or good quality oil. The frying fat is hot enough when small bubbles form around a wooden spoon handle.