Wienerschnitzel
One of my absolute favourite dishes!
Ingredients
Instructions
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Pound the fillets until thin. I like to put baking paper over them so I do not have to wash the meat mallet (a rolling pin works fine too). Once they are pounded out, season them with salt and pepper to taste.
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Whisk the eggs in a deep bowl, this is used to coat the meat in eggs.
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Set out two more deep bowls, one for the flour and one for the panko breadcrumbs.
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Dip the fillets in flour, then in eggs and finally in the panko.
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Let them dry for a while before frying.
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Fry the fillets for about 3 to 4 minutes on each side, depending on thickness.
Notes
Tips: Pound the meat evenly thin with a meat mallet. Even thickness ensures even cooking. Bread the schnitzel just before frying, not too far in advance.
Storage: Eat immediately. Schnitzel is best crisp and fresh.
FAQ: Use a mix of butter and neutral oil for frying. Butter gives flavor, oil prevents the butter from burning.
Nutrition per serving
- Calories
- 381 kcal
- Carbohydrates
- 37 g
- Protein
- 36 g
- Fat
- 9 g
- Saturated fat
- 3 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 3 g
- Trans fat
- 1 g
- Cholesterol
- 224 mg
- Sodium
- 413 mg
- Potassium
- 516 mg
- Fiber
- 2 g
- Sugar
- 2 g
Nutrition values are estimates.