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Wiener schnitzel
Wiener schnitzel
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Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Ingredients:
  • Lemon wedges, to serve
  • 250.00 ml fresh white breadcrumbs
  • 250.00 ml dried packet breadcrumbs
  • 125.00 ml grated parmesan cheese
  • 62.50 ml finely chopped parsley
  • 2 eggs, beaten
  • 60ml milk
  • 4 small (about 100g each) veal scaloppine (escalopes)
  • 150g plain flour
  • 250ml olive oil
Instructions:
  • In a large shallow bowl, mix fresh and dried breadcrumbs, Parmesan, and parsley together, then set aside. In a separate wide bowl, lightly beat together the eggs and milk.
  • Place the veal on a chopping board and gently flatten it with a meat mallet. Season flour with salt and pepper, coat veal in flour, then dip in beaten egg, and finally coat in breadcrumbs pressing to make them stick.
  • Chill for 15 minutes. Heat half of the oil in a non-stick frypan and sear half of the veal over medium heat until golden on one side, then flip and cook the other side for another minute.
  • Pat the veal dry with paper towel, then cover to keep warm. Heat the rest of the oil and cook the rest of the veal.
  • Garnish with lemon wedges and pair with potatoes and a green salad, if preferred.

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