The Wiener Schnitzel is an Austrian classic. In Vienna, this dish can be tasted in almost any restaurant, or you can use a simple recipe to prepare this dish at home.
It is necessary
- Ingredients for 2 persons:
- - veal escalope - 2 pieces (150-200 g each);
- - flour - 50 g;
- - bread crumbs (bread crumbs) - 100 g;
- - vegetable oil for frying;
- - an egg;
- - salt and pepper;
- - lemon.
Instructions
Step 1
For escalopes, we make small cuts along the edges so that they do not begin to curl up during frying.
Step 2
We put each piece of meat between several layers of cling film and begin to beat them very carefully, trying not to damage the escalopes. You can use a pestle, rolling pin, or hammer. The thickness of the future schnitzel should literally be 3-5 mm.
Step 3
On one plate, evenly pour flour with a little salt and pepper, and pour bread crumbs into the other. In the third plate, beat the egg with a fork.
Step 4
Heat the oil in a large skillet so that it covers the bottom by 5-6 mm.
Step 5
While the oil is warming up, prepare the schnitzels: roll them in flour, dip them in an egg and roll them in breadcrumbs, shaking off the excess.
Step 6
When the oil is well heated, lower the temperature a little and put the chops in the pan. Fry them for 2-3 minutes on each side.
Step 7
Ready-made Viennese schnitzels need to be transferred to a paper towel for literally 1 minute to remove excess oil. We serve the dish immediately with lemon wedges.
