Veal Schnitzel
4 servings
30 minutes
Veal schnitzel is the pride of Austrian cuisine, a legendary dish with a rich history. Its origin is linked to the Italian 'cotoletta', but it is the Viennese schnitzel that became a symbol of exquisite taste. Thin slices of tender veal are coated in flour, egg, and breadcrumbs, creating a crispy golden crust. The aroma of melted butter permeates the meat, giving it a rich flavor. It is served with a wedge of lemon that adds a slight tang and refreshes the taste. Schnitzel pairs perfectly with potato salad or fresh vegetables. This dish embodies simplicity and perfection, a true gastronomic delight that captivates food lovers around the world.
1
Melt the butter in a small pan over medium heat and cook for 2-3 minutes until it stops foaming. Pour the melted butter into a bowl and set aside.
- Butter: 10 tablespoons
2
Pound the veal pieces (about 5 mm thick), season with salt and pepper. Place flour in a flat plate and set aside. In a shallow bowl, lightly beat the eggs and set aside. Dredge each piece of veal in flour, shaking off the excess, then dip in the egg and coat with breadcrumbs.
- Veal tenderloin: 500 g
- Salt: to taste
- Wheat flour: 1 glass
- Chicken egg: 2 pieces
- Breadcrumbs: 150 g
3
In a large heavy-bottomed skillet, heat 4 tbsp of melted butter and 4 tbsp of vegetable oil over high heat. Sear the veal until golden brown, turning the pieces only once. Place the cooked pieces on paper towels.
- Butter: 10 tablespoons
- Vegetable oil: 8 tablespoons
4
Place the veal on plates and serve with half a lemon. Enjoy your meal!
- Lemon: 1 piece