Viennese beef schnitzel
4 servings
40 minutes
Wiener schnitzel made from beef is an exquisite dish with a rich history rooted in European cuisine. Despite its name linking it to Austria, French culinary traditions have also contributed to its popularity. The golden crispy crust, tender meat, and subtle seasoning notes create a perfect balance of flavors. A thinly pounded piece of beef coated in flour, egg, and breadcrumbs acquires a unique texture through frying in hot oil. This schnitzel has a pleasant juicy taste with a light crispy crust, making it an ideal choice for both festive gatherings and cozy family dinners. It is traditionally served with a slice of lemon and a side of potatoes or vegetables, highlighting its classic European character.
1
Cut the meat (beef or pork) into thin slices about 7-10 mm thick. It is very important that the pieces are of uniform thickness. Beat well with a mallet.
- Beef: 400 g
2
Prepare three plates, put flour in one. In the second, crack the eggs and just beat them with a fork, no need to whisk. Add salt and pepper to the eggs. In the third plate, put breadcrumbs.
- Wheat flour: 0.5 glass
- Chicken egg: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Breadcrumbs: 1 glass
3
Take the beaten piece of meat and coat it in flour until fully covered. Now dip the floured piece in eggs, letting the excess drip off. Then — into breadcrumbs.
- Wheat flour: 0.5 glass
- Chicken egg: 2 pieces
- Breadcrumbs: 1 glass
4
Pour oil into the pan and fry the meat on both sides.
- Vegetable oil: to taste