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Wiener Schnitzel with Spaetzle
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
- 1/2 cup vegetable oil
- 1/2 cup butter
- 1 onion, finely chopped
- 2 cups all-purpose flour
- 4 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Instructions
- Season the veal cutlets with salt and pepper.
- Dredge each cutlet in the flour, then dip into the beaten eggs, and coat with breadcrumbs, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded cutlets for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and drain on paper towels.
- In a separate skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent. Remove from heat and set aside.
- In a large bowl, combine 2 cups of flour, 4 eggs, milk, salt, and nutmeg. Mix until a smooth, sticky dough forms.
- Bring a large pot of salted water to a boil. Using a spaetzle maker or a colander with large holes, press the dough through the holes into the boiling water. Cook for 2-3 minutes, or until the spaetzle float to the surface. Drain and set aside.
- Serve the Wiener Schnitzel with the sautéed onions on top, alongside the homemade spaetzle. Enjoy!
Wiener Schnitzel with Spaetzle is a classic Austrian dish that has become popular worldwide. The history of Wiener Schnitzel dates back to the 19th century in Vienna, Austria. It is traditionally made with a thin, breaded and fried veal cutlet, served with a side of Spaetzle, a type of soft egg noodle. The dish is believed to have been brought to Vienna by Italian immigrants, and it quickly became a staple in Austrian cuisine. Today, Wiener Schnitzel with Spaetzle can be found in many Austrian restaurants, as well as in German and Swiss establishments. The dish has also gained popularity in the United States and other countries with a strong European culinary influence. One of the most famous places to enjoy Wiener Schnitzel with Spaetzle is in Vienna, where numerous restaurants and taverns serve this classic dish. Chefs in Vienna take great pride in preparing the perfect Wiener Schnitzel, ensuring that the meat is tender and the breading is crispy and golden brown. The Spaetzle is often cooked to perfection, with a delicate texture that complements the richness of the schnitzel. The key to a delicious Wiener Schnitzel with Spaetzle lies in the quality of the ingredients and the cooking technique. The veal cutlet should be pounded thin and breaded with flour, egg, and breadcrumbs before being fried to a golden crisp. The Spaetzle should be tender and slightly chewy, providing a comforting accompaniment to the schnitzel. While veal is the traditional choice of meat for Wiener Schnitzel, variations using pork or chicken are also popular. Some chefs also experiment with different seasonings and toppings to add their own unique twist to the dish. For those looking to try a different approach, there are also recipes for baking the schnitzel instead of frying it, which can result in a lighter and healthier version of the dish. Additionally, some restaurants offer a vegetarian or vegan version of Wiener Schnitzel, using ingredients like eggplant or seitan as a meat substitute. Whether enjoyed in a cozy Austrian tavern or prepared at home with a personal touch, Wiener Schnitzel with Spaetzle continues to be a beloved dish that represents the rich culinary heritage of Central Europe.
50 min
4
650 calories
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