This is a recipe for the traditional Austrian dish, Viennese Schnitzel. The dish consists of a thin veal cutlet that is breaded and fried until golden. It's a popular dish in Austria and is served with a side of potato salad.
Ingredients
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4 pieces veal cutlets
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1 cup all-purpose flour
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2 pieces eggs
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2 cups breadcrumbs
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1 teaspoon salt
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1 teaspoon pepper
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2 cups vegetable oil for frying
Fried
Austrian cuisine
Veal
Main Course
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- short description
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Season the veal cutlets with salt and pepper
Dredge the veal in flour, then in beaten eggs, and finally in breadcrumbs
Heat the oil in a large skillet and fry the veal until golden brown on both sides
- detailed description
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Start by seasoning the veal cutlets with salt and pepper on both sides
Next, dredge the veal in the flour, shaking off any excess
Dip the floured veal into the beaten eggs, making sure it's fully coated
Finally, coat the veal in breadcrumbs, pressing lightly to ensure they stick
Heat the oil in a large skillet over medium heat
Once the oil is hot, add the veal and fry until it's golden brown on both sides, about 4-5 minutes per side
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