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  • Deborah Kade

Wienerschnitzel



Ingredients

  • 150 grams of best quality veal

  • 5 lightly beaten eggs

  • 50 grams of grated parmesan cheese

  • salt and pepper

  • homemade breadcrumbs

  • 80 grams of butter (per person)

  • 1/2 lemon (per person)

Preparation


Pound veal until very tender and thin


Lightly beat the eggs and add the grated parmesan cheese. Add salt and pepper to the combined egg mixture


Make sure your homemade breadcrumbs are very fine. Use a food processor if necessary


Roll the veal onto a fork and unroll into the egg mixture. Liberally cover the veal with the egg and cheese mixture


Gently move the veal into the breadcrumbs and use the spoon to cover the top of the veal. DO NOT try and flip the veal as the breadcrumb mixture will come off


Take half of the butter and melt it into the pan set on a burner with low to medium heat. Remember that you need 80 grams per person, so if you are going to cook two schnitzels side by side, then you need 80 grams of butter total


Move the pan and spread the butter evenly. Add more butter to make sure that the entire pan is covered. Watch that the butter does not burn (browning is ok, burning is not). If your butter starts to evaporate or burn, add more butter


As you notice the veal start to brown, then gently flip it over. It should only take about 4 minutes per side. Make sure that you only flip it once. It is ok to peak by lifting a corner, but flipping it more than once will cause the breadcrumbs to flake off



Carefully move the veal cutlet to the plate. Serve with a half lemon covered in a cheese cloth (hint: you can buy covers for lemons).


You can also add sides like breadcrumb covered noodles (as pictured below).


ENJOY!


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