For the preparation of the traditional Wiener Schnitzel, veal and lard are usually used for frying. But you can also use fried pork, chicken or turkey meat. The Viennese schnitzel will turn out to be just as delicious in taste, perfectly combined with a potato side dish.
It is necessary
- 4 pieces of meat for veal chops (pork, chicken fillet), cut into 0.5 cm pieces, 150 grams each
- 2 tablespoons flour
- 2 eggs
- 2 tablespoons milk
- 1-2 cloves of garlic, minced
- 1.5-2 cups bread crumbs
- salt and pepper to taste
- sunflower oil or pork fat for frying
Instructions
Step 1
Rinse the meat for cutlets with cold water, dry a little from excess water, beat slightly.
Step 2
Combine flour and breadcrumbs in a shallow bowl.
Step 3
Whisk eggs with 2 tablespoons of milk in a separate bowl, lightly add salt.
Step 4
Rub the meat with salt, pepper and garlic, passed through a garlic press.
Step 5
Pour in the sunflower oil so that it can cover the bottom of the pan 1, 5-2 cm.
Step 6
Put each piece of meat in sequence, first in a bowl of flour and breadcrumbs, then in a bowl of eggs, and then again in flour.
Step 7
Dip the breaded pieces in hot oil, fry for 4 minutes on each side. Put the finished schnitzel on a paper towel to absorb excess fat.
