Classic Wiener Schnitzel
What could be better than a piece of soft, juicy fried meat? For this dish, it's best to use young veal with no sinew — it'll come out nice and tender, unlike beef. But if you do use beef, be sure to pound it very well.
Cooking method
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Step 1:
Measure out your ingredients.
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Step 2:
Rinse the meat and slice it lengthwise into pieces no more than ⅜ inch (1 cm) thick, then pound both sides. I always pound through plastic wrap so the meat doesn't splatter everywhere.
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Step 3:
Rub the meat with salt and pepper.
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Step 4:
Lightly beat the eggs with a fork.
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Step 5:
Stir the herb blend into the flour.
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Step 6:
Dredge each schnitzel in the flour.
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Step 7:
Dip it in the beaten eggs.
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Step 8:
Then coat it well in breadcrumbs. Let the breaded meat rest for 2–3 minutes.
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Step 9:
Fry the schnitzels in hot oil in a screaming-hot pan for 3–4 minutes per side, until golden and crisp.
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Step 10:
Set the finished schnitzels on paper towels to drain the excess oil. Serve with a fresh vegetable salad.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Breadcrumbs - 347 kcal/100g
- Beef fillet (steak) - 189 kcal/100g
- Beef fillet (roast beef) - 381 kcal/100g
- Italian herbs blend - 259 kcal/100g
