Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, wiener schnitzel(viennese veal cutlets). One of my favorites. This time, I will make it a bit unique. This will be really delicious.

Wiener schnitzel(Viennese veal cutlets) is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Wiener schnitzel(Viennese veal cutlets) is something that I’ve loved my entire life. They’re fine and they look wonderful.

Schau Dir Angebote von ‪Wiener Schnitzel‬ auf eBay an. Wiener schnitzel (sometimes spelled wiener schnitzel, which translates to "Viennese cutlet" in German) is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law.

To get started with this recipe, we must first prepare a few ingredients. You can cook wiener schnitzel(viennese veal cutlets) using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Wiener schnitzel(Viennese veal cutlets):

1. Prepare 250 g veal cutlets, very thinly sliced
2. Take Handful plain flour
3. Get 2 eggs beaten
4. Get Handful breadcrumbs
5. Prepare Salt
6. Take Black pepper, ground
7. Take 5 large Potatoes
8. Get 1 table spoon butter/margarine
9. Get 1 little milk
10. Make ready Oil for frying
11. Prepare to taste Salt

Schnitzel is a thin, breaded and pan fried cutlet. Authentic Viennese Schnitzel is made from veal, but most Austrians use pork instead of the traditional veal since it is more common and accessible in Austria. There are some who claim it came to Vienna from Italy, and it does bear a striking resemblance to Italian veal scallopini. It's very easy to make and chicken or pork can be substituted for the veal.

Steps to make Wiener schnitzel(Viennese veal cutlets):

1. Salt and pepper the slices
2. Pass through the flour, to the beaten eggs then the breadcrumbs, shaking off excess.
3. Shallow fry both sides till golden brown.
4. Drain on a kitchen paper.
5. Meanwhile, boil the potatoes, drain.
6. Mash and add the margarine and milk and blend to a smooth consistency.
7. Serve hot.

The key is to pound the meat with a mallet or heavy sauce pan until it is uniformly thin. It's made with breaded and fried veal, chicken, or pork cutlets served with fresh lemon juice. Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialties of Viennese cuisine, and one of the national dishes of Austria. Wiener schnitzel (/ ˈviːnər ˈʃnɪtsəl / German: [ˈviːnɐ ˈʃnɪtsl̩]; from German Wiener Schnitzel, meaning 'Viennese cutlet'), sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.

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