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Wiener Schnitzel with Creamy Coleslaw
Created by: Howcan Team
Ingredients
- 4 veal cutlets, pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
- 1/2 head of green cabbage, shredded
- 2 carrots, grated
- 1/2 cup mayonnaise
- 2 tablespoons white vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded cabbage and grated carrots.
- In a small bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, sugar, salt, and pepper to make the coleslaw dressing. Pour the dressing over the cabbage and carrots, and toss to coat. Cover and refrigerate for at least 1 hour before serving.
- Season the veal cutlets with salt and pepper on both sides.
- Dredge the veal cutlets in the flour, shaking off any excess. Dip them into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlets with breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the breaded veal cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
- Serve the Wiener Schnitzel hot with a generous portion of creamy coleslaw on the side.
- Enjoy your delicious Wiener Schnitzel with creamy coleslaw!
Wiener Schnitzel, a beloved Austrian dish, has a rich history dating back to the 19th century. Traditionally made with veal, the meat is pounded thin, breaded, and fried to golden perfection. This iconic dish has gained popularity worldwide, with variations using pork or chicken. In Austria, Figlmüller in Vienna is renowned for serving the best Wiener Schnitzel. The key to a perfect Wiener Schnitzel lies in the breading - a crispy, golden crust that encases tender, juicy meat. Pairing it with a side of creamy coleslaw adds a refreshing contrast, making it a delightful culinary experience.
35 min
4
650 calories
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