Viennese schnitzel recipe

Ingredients and recipe for preparing Wiener Schnitzel, a specialty of Viennese cuisine, also widely consumed in Germany and South Tyrol!

Usually it is thought that Wiener Schnitzel and cutlet are the same thing, but below we propose the recipe for preparing one of the symbolic dishes of Austrian cuisine and which you can also find in some areas of South Tyrol (the paternity in fact is much disputed between Italy and the Austrian neighbors). The exact translation of the name of the recipe is Viennese cutlet, but compared to the cutlet we know, this dish is prepared with very thin slices of veal or even pork and is accompanied by potato salad and cranberry preserves. Now we reveal how to prepare this dish that will drive both adults and children crazy.

Preparation of wienerschnitzel with jam

1. Take the meat and cut it into slices, remove any sinews and, if necessary, beat them with a meat mallet and then pat it dry with kitchen paper.
2. Beat the eggs in a deep dish with salt and pepper.
3. Now take the slices of veal, flour them, then dip them in the egg and then in the breadcrumbs.
4. Put the butter clarified in a large pan, put on the fire and let it warm up well.
5. When the butter is melted and hot, add the breaded cutlets a few at a time and brown them from both sides for about 7-10 minutes in total or when the breading is not golden brown.
6. When cooked, lift the cutlets with the help of a fork and place them on a plate lined with kitchen paper.
7. Serve the cutlets with a side dish of your choice and with red fruit jam. Enjoy your meal!

Alternatively, we recommend the veal meatloaf recipe.

storage

These Viennese cutlets, being fried, should be eaten as soon as they are ready and still hot. If you can’t finish them all you can save them for maximum 1 day in the refrigerator, well covered by the transparent film. If you have used all fresh ingredients, you can also freeze them in the freezer just after cooking and waiting for them to cool. You just need to warm them up in the oven if necessary.

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