Eat like a German - German Recipe:
Wiener Schnitzel with Mashed Potatoes (3)

Wiener Schnitzel with Mashed Potatoes (3)
Wiener Schnitzel Lowenbrau
[ source: Flickr]

Serves: 4 persons

Prep time:
Cook time:
Total time:

One of the most popular recipes in Germany: The Wiener Schnitzel. Our kids love it!

Wiener Schnitzel (Wiener Schnitzel in German, where Schnitzel means a cutlet without bones) is a traditional Austrian dish and is a popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. While the traditional Wiener Schnitzel is made of veal, it is now sometimes made of pork, though in that case it is often called Schnitzel Wiener Art (Germany) or Wiener Schnitzel vom Schwein (Austria) to differentiate it from the original. In Austria, the term Wiener Schnitzel is protected by law, and any schnitzel called by that name has to be made from veal. The dish may have originated in Milan, northern Italy, as cotoletta alla milanese, and may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced in 1857 by Field Marshal Radetzky, who spent much of his life in Milan. The term Wiener Schnitzel itself dates to at least 1862.

[ source: Wikipedia ]

Ingredients:

  • 4 Veal cutlets or pork cutlets
  • pepper and salt
  • about 4 eggs
  • some bread crumbs or flour
  • vegetable oil

Procedure:

  • 4 Veal cutlets or pork cutlets. Pound them so they get very thin, sprinkle with pepper and salt.
  • Beat some eggs (about 4) in a flat dish. In another put some bread crumbs or flour.
  • Dip your meat into the egg mixture first and then into the bread or flour mixture.
  • Press the bread crumbs a bit to the meat (if you use those instead of flour.)
  • Immediately put meat in a skillet with hot vegetable oil and cook until golden brown (you may want to adjust the heat so the meat cooks evenly). This should only take about 5 minutes per side, depending on the thickness of your meat.
  • When done, put on a kitchen towel to get rid of too much oil and then serve.




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