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Schnitzel
Created by: Howcan Team
Ingredients
- 4 pieces of veal or pork cutlets, pounded to 1/4 inch thickness
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup vegetable oil
Instructions
- Season the pounded cutlets with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- In three separate shallow dishes, place the flour in one, beaten eggs in another, and breadcrumbs mixed with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of paprika in the third.
- Dredge each cutlet in the flour, then dip into the beaten eggs, and finally coat with the seasoned breadcrumbs, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the breaded cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
- Transfer the schnitzels to a paper towel-lined plate to drain any excess oil.
- Serve hot with lemon wedges and your choice of side dishes. Enjoy!
Schnitzel is a beloved Austrian dish consisting of a thin, breaded and fried cutlet, typically made with veal or pork. Its origins can be traced back to the 19th century, where it gained popularity in Vienna before spreading throughout Central Europe. Renowned chefs such as Franz Sacher and Karl Escoffier have contributed to its evolution, with variations like the Wiener Schnitzel becoming iconic. Today, the best Schnitzel can be found in traditional Viennese restaurants, where the meat is pounded thinly, breaded with care, and fried to golden perfection. The key to a great Schnitzel lies in the quality of the meat and the crispiness of the breading. While veal and pork are the classic choices, chicken and turkey are popular alternatives. Whether enjoyed with a squeeze of lemon or paired with a side of potato salad, Schnitzel continues to be a timeless comfort food that delights food enthusiasts worldwide.
25 min
4
400 calories
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