Wiener Schnitzel recipe
information
Veal escalopes marinated in lemon juice and coated in egg and breadcrumbs are a great Austrian speciality and they are very quick and easy to prepare. Get the butcher to beat the escalopes well to make them almost paper thin. Serve with a mixed salad tossed in French dressing.
ingredients
4 veal escalopes (about 100 g (4 oz) each), beaten
Juice of 2 lemons
Salt and freshly ground black pepper
1 large egg, beaten
100 g (4 oz) dried breadcrumbs
Butter for frying
2 lemons, quartered, to finish
Juice of 2 lemons
Salt and freshly ground black pepper
1 large egg, beaten
100 g (4 oz) dried breadcrumbs
Butter for frying
2 lemons, quartered, to finish
method
1. Sprinkle the escalopes with the lemon juice and salt and pepper to taste, and leave to marinate for about 1 hour.
2. Dip the escalopes in the egg, then in the breadcrumbs, ensuring that they are evenly coated. Chill in the refrigerator for 10 minutes.
3. Melt a knob of butter in a large frying pan and, when foaming, add two of the escalopes. Fry over high heat for about 2 to 3 minutes on each side, or until tender and golden-brown.
4. Drain on absorbent kitchen paper, then transfer to hot serving platter. Keep hot while you cook the remaining escalopes in the same way. Serve immediately with lemon quarters.
2. Dip the escalopes in the egg, then in the breadcrumbs, ensuring that they are evenly coated. Chill in the refrigerator for 10 minutes.
3. Melt a knob of butter in a large frying pan and, when foaming, add two of the escalopes. Fry over high heat for about 2 to 3 minutes on each side, or until tender and golden-brown.
4. Drain on absorbent kitchen paper, then transfer to hot serving platter. Keep hot while you cook the remaining escalopes in the same way. Serve immediately with lemon quarters.
serving amount
serves 4
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more information
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