Wiener Schnitzel
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Servings
- 4-6 serving(s)
Categories
- Main Course
- Austrian
- European
- Stove Top
- Easy
- Veal
Allergens
- Egg
- Wheat
- Milk
- Fish
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
This is such a tasty, but easy, way to prepare veal. A long-standing favourite, and lovely in summer with braised red cabbage, potato salad, and a tossed green salad. Preparation time does not include marinading or setting breadcrumbs in fridge.
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Equipment
Mixing bowl, rack, frying pan, serving platter
Ingredients
- 6 veal scallopini, pounded thin
- 3 tablespoons flour, seasoned with
- salt and pepper
- 1 large egg, lightly beaten
- 1 cup dry breadcrumbs, for coating
- 2 tablespoons butter
- 2 -3 tablespoons olive oil
- 3 tablespoons wine vinegar
- 3 tablespoons tomato ketchup
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic, crushed
- 1 large lemon, juice of
- sliced hard-boiled egg
- black caviar (optional)
Instructions
Mix all the ingredients for the marinade together in a bowl, add veal and ensure it is completely covered by the mixture, and leave to marinate overnight, or for at least 1 hour.
Remove meat from marinade, dip in seasoned flour, then in beaten egg, and finally in breadcrumbs, pressing on firmly.
Place on a rack, and allow to set in fridge for 30 minutes.
Heat butter and oil in a frying pan over medium heat, and saute until veal is golden brown, approximately 2 to 3 minutes each side.
Remove to serving platter and garnish with slices of egg and caviar if desired.
Tip: if you add a few drops of oil to the beaten egg, it helps the breadcrumbs to adhere to the meat.
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