Viennese schnitzel in vegetable oil
6 servings
20 minutes
Wiener schnitzel is a true gem of Austrian cuisine and a symbol of Vienna's culinary heritage. This tender veal escalope, coated in a crispy golden breadcrumb crust, has a unique flavor that combines the juiciness of the meat with the light airiness of the breading. Traditionally served with a slice of lemon that enhances the dish's soft, creamy taste. Preparing schnitzel is an art that requires precision in breading and frying since the right process creates its unique texture. Wiener schnitzel pairs perfectly with potato salad or fresh vegetables, and its versatility allows it to be enjoyed as both a festive dish and in a cozy home atmosphere.
1
Mix egg with milk and vegetable oil in a bowl. Add salt and pepper. In another bowl, put some flour. Finally, in a third bowl, add breadcrumbs.
- Chicken egg: 1 piece
- Milk: 1 tablespoon
- Olive oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 200 g
- Breadcrumbs: 200 g
2
Use a rolling pin to pound the escalopes to make them softer.
- Veal escalope: 4 pieces
3
Then coat them sequentially in flour, egg mixture, and breadcrumbs.
- Wheat flour: 200 g
- Chicken egg: 1 piece
- Milk: 1 tablespoon
- Olive oil: 1 tablespoon
- Breadcrumbs: 200 g
4
Fry in a hot pan with a little vegetable oil. When they are half cooked, flip to the other side.
- Olive oil: 1 tablespoon
5
Serve a quarter of a lemon with the escalopes.
- Lemon: 1 piece