Wiener Schnitzel
photo by MsPia
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 6 veal scallopini, pounded thin
- 3 tablespoons flour, seasoned with
- salt and pepper
- 1 large egg, lightly beaten
- 1 cup dry breadcrumbs, for coating
- 2 tablespoons butter
- 2 -3 tablespoons olive oil
-
Marinade
- 3 tablespoons wine vinegar
- 3 tablespoons tomato ketchup
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic, crushed
- 1 large lemon, juice of
-
Garnish
- sliced hard-boiled egg
- black caviar (optional)
directions
- Mix all the ingredients for the marinade together in a bowl, add veal and ensure it is completely covered by the mixture, and leave to marinate overnight, or for at least 1 hour.
- Remove meat from marinade, dip in seasoned flour, then in beaten egg, and finally in breadcrumbs, pressing on firmly.
- Place on a rack, and allow to set in fridge for 30 minutes.
- Heat butter and oil in a frying pan over medium heat, and saute until veal is golden brown, approximately 2 to 3 minutes each side.
- Remove to serving platter and garnish with slices of egg and caviar if desired.
- Tip: if you add a few drops of oil to the beaten egg, it helps the breadcrumbs to adhere to the meat.
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Reviews
-
I didn't prepare it, but a friend did, and directed me here. Honestly, the marinade killed it; I have to agree with Kiwipom. Total waste of good veal. Sorry, but this is not wiener schnitzel. Wiener schnitzel is veal, tenderized with a mallet, seasoned with salt and pepper, breaded, and fried in a generous amount of fat or oil. I don't mean to be an ass, but that's the way it is.
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Wonderful wiener schnitzel! great flavour from the marinade! We loved the falvour left from the marinade so much I think I will try it on other things. The veal was lovely and tender and cooked very quickly! Don't cook veal very often, too expensive around here. I did have one little problem, when I went to turn it over I lost some of the coat, it didn't stick too well to the veal, so I kinda stuck it back on, didn't affect the taste but didn't look as good as it should have, after haveing left it in the fridge for about an hour. I think I will try it with chicken, it will be very good I'm sure. The veal was great for a special occasion, Thanksgiving for 3. but no caviar, also very expensive ha ha!! I will be making this one again, thanks for posting!
RECIPE SUBMITTED BY
Daydream
Australia
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p>
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