Name: Wiener schnitzel
Prep time: 70 min
Cook time: 20 min
Total time: 90 min
Yield: 1
Ingredients: 4 (500g total) veal schnitzels (uncrumbed); 10.60 gm lemon juice; 250.00 ml dried breadcrumbs; 62.50 ml plain flour; 2 eggs; 57.50 gm vegetable oil; Lemon wedges, to serve; Steamed potatoes, to serve; Finely chopped flat-leaf parsley leaves, to serve

Wiener schnitzel

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Prep Time:
70 minutes

Cook Time:
20 minutes

Total Time:
90 minutes

Austrian schnitzel, a beloved classic dish.

Ingredients:

4 (500g total) veal schnitzels (uncrumbed)
10.60 gm lemon juice
250.00 ml dried breadcrumbs
62.50 ml plain flour
2 eggs
57.50 gm vegetable oil
Steamed potatoes, to serve
Finely chopped flat-leaf parsley leaves, to serve

Instructions:

Lay veal slices on a lined baking tray. Drizzle with fresh lemon juice and refrigerate for 20 minutes, turning every so often for even flavor infusion.
Spread breadcrumbs on a large plate. Spread flour on a separate plate and season with salt and pepper. Beat eggs in a shallow dish.
Dredge veal in flour, dip in egg, then coat in breadcrumbs. Arrange on a plate and cover with plastic wrap before refrigerating for 30 minutes.
In a large non-stick frying pan over medium-high heat, heat half of the oil. Add the veal pieces. Cook each side for 4 to 5 minutes until golden and cooked through. Transfer to a plate lined with paper towel to drain. Repeat with remaining oil and veal. Serve with lemon wedges and potatoes. Garnish with chopped parsley.

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