Without fail making ultimate Wiener schnitzel(Viennese veal cutlets) easy, delicious, practical. Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria. Wienerschnitzel serving Hot Dog, Chili Cheese-Burgers, Corn Dogs, Chili, Tastee-Freez, and Breakfast. Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law.
It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener.
The classic Wiener Schnitzel is a thin breaded, pan-fried veal cutlet.
With its crisp, golden coating and accompanied by a delectable potato salad it is one of Austria's most loved dishes.
Good Evening every body, at this time you get present recipe Wiener schnitzel(Viennese veal cutlets) with 11 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 11 ingredients and 7 stages of easy cooking Wiener schnitzel(Viennese veal cutlets).
Ingredients for Wiener schnitzel(Viennese veal cutlets)
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Needed 250 g : veal cutlets, very thinly sliced.
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Prepare Handful : plain flour.
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Needed 2 : eggs beaten.
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Needed Handful : breadcrumbs.
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Needed : Salt.
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Prepare : Black pepper, ground.
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Prepare 5 : large Potatoes.
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Needed 1 table spoon : butter/margarine.
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Needed 1 : little milk.
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Needed : Oil for frying.
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Prepare to taste : Salt.
To make the classic Viennese breadcrumb coating: arrange two flat plates and one deep plate next to each other.
VIENNA FOODTRIP - Wiener Schnitzel More Viennese recipes: http (The egg becomes too thin if you beat it too much).
Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs.
Genuine Wiener schnitzels need to be fried in a frying pan, not in a deep fryer.
If all ingredients Wiener schnitzel(Viennese veal cutlets) it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Wiener schnitzel(Viennese veal cutlets)
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Salt and pepper the slices.
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Pass through the flour, to the beaten eggs then the breadcrumbs, shaking off excess..
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Shallow fry both sides till golden brown..
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Drain on a kitchen paper..
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Meanwhile, boil the potatoes, drain..
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Mash and add the margarine and milk and blend to a smooth consistency..
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Serve hot..
Since the Wiener Schnitzel (or Wienerschnitzel) remains at the epicentre of Viennese cuisine, learn all about it, including the best Schnitzel recipes Essentially, Wienerschnitzel is a thinly hammered and breaded veal or pork cutlet.
While chicken schnitzel are good, too, the best Wiener Schnitzel..cuisine, the Wiener schnitzel is a thinned, breaded, and pan-fried veal cutlet that is traditionally served The dish is protected under Austrian law, and—if it is to be called Wiener schnitzel—it must be made with veal. cotoletta, a dish that bears quite a strong resemblance to the Viennese classic.
Wiener schnitzel (Viennese schnitzel in German).
It can be found on all local restaurant and bar menus.
It's like the Mozart of food for Austrians.
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