Wiener Schnitzel

Name: Wiener Schnitzel
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: German, European
Ingredients: 4 servings Freshly ground black pepper; 473 milliliters fine plain dried breadcrumbs; 4 servings Curly parsley or lettuce; 2 larges eggs; 237 milliliters all-purpose flour; 2 Tbsps heavy cream; 3 teaspoons kosher salt, divided, plus more for seasoning; 1 lemon, cut into 4 wedges; 227 grams veal scaloppine or eye round, cut across the grain into 4 equal pieces; 3 Tbsps unsalted butter; 473 milliliters vegetable oil

Wiener Schnitzel might be just the main course you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 681 calories, 25g of protein, and 36g of fat each. This recipe is typical of European cuisine.

Instructions

Line a large baking sheet with a doublelayer of paper towels.

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Baking Sheet

Paper Towels

Whisk flour and1 teaspoon salt in a wide shallow bowl. Lightlywhisk eggs and cream in another wideshallow bowl until the yolks and whites arejust streaky.

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Cream

All Purpose Flour

Egg Yolk

Egg

Salt

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Whisk

Bowl

Mix breadcrumbs and 2 teaspoonssalt in a third wide shallow bowl. Poundveal slices between sheets of plastic wrapto 1/8"–1/16" thickness, being careful not totear. Season lightly with salt and pepper.

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Salt And Pepper

Breadcrumbs

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Bowl

Prop a deep-fry thermometer in a largedeep skillet; pour in oil so that bulb issubmerged.

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Cooking Oil

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Kitchen Thermometer

Frying Pan

Heat oil over medium heat to350°F.

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Cooking Oil

Add butter to skillet and adjust heatto maintain 350°F.

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Butter

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Frying Pan

Dredge 2 veal slices in flour mixture;shake off excess. Dip in egg. Turn to coat;shake off excess. Dredge in breadcrumbs,pressing to adhere; shake off excess.

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Breadcrumbs

All Purpose Flour

Dip

Veal

Egg

Transfer slices to skillet. Using a largespoon, carefully baste the top of the vealwith the hot oil. Cook until breading puffsand starts to brown, about 1 minute. Turnand cook until browned, about 1 minutelonger.

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Cooking Oil

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Frying Pan

Transfer to paper towel–linedsheet. Repeat with remaining veal slices.

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Veal

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Paper Towels

Divide veal among plates.

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Veal

Garnish withlemon wedges and parsley or lettuce.

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Lettuce

Parsley

Equipment

Ingredients

Servings:

4servings

Freshly ground black pepper 473milliliters

fine plain dried breadcrumbs 4servings

Curly parsley or lettuce 2larges

eggs 237milliliters

all-purpose flour 2Tbsps

heavy cream 3teaspoons

kosher salt, divided, plus more for seasoning 1

lemon, cut into 4 wedges 227grams

veal scaloppine or eye round, cut across the grain into 4 equal pieces 3Tbsps

unsalted butter 473milliliters

vegetable oil

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are great choices for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. One wine you could try is Heinz Eifel Shine Dornfelder Sweet Red. It has 3.5 out of 5 stars and a bottle costs about 12 dollars.