Classic Wiener Schnitzel Recipe | What is Wiener Schnitzel | Juicy and Tender Veal Recipe

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

Marinate the tomato salad by chopping rosemary, thyme, and parsley, and mixing with halved tomato medley, salt, white pepper, and olive oil.

Peel and cut 4 red potatoes, then cook them in cold water until almost done.

Slice 1 large seedless cucumber thinly on a mandolin, pat dry, and mix with chopped dill, caraway seeds, white wine vinegar, salt, white pepper, creme fraiche, and sugar.

Dice 1 small onion and sauté in a pan with 1 tablespoon of butter and vegetable oil, then add cooked potatoes, nutmeg, salt, and white pepper, cooking for 5 minutes before adding white wine vinegar and herbs.

Pound 6 pieces of veal cutlets until thin, or substitute with chicken breast or pork loin.

Prepare a breading station with 1 cup of flour seasoned with salt and white pepper, 3 large eggs whisked with 3 tablespoons of cold water, and 1 cup of seasoned bread crumbs.

Bread the veal cutlets by first coating in flour, then dipping in egg mixture, and finally coating in bread crumbs without pressing down.

Preheat vegetable oil in a pan to 350 degrees Fahrenheit and fry the schnitzel for about 3 minutes on each side.

Prepare an arugula salad by mixing 1 cup of arugula with salt, pepper, lemon juice, and olive oil.

Serve the schnitzel with tomato salad, cucumber salad, warm potato salad, and arugula salad, garnished with lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens