austrianMain ingredients
🍽️
Veal escalope
Recipe
40 min Medium
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4 personnes
Ingredients
- 4 veal escalope(s)
- 300 g wheat flour
- 4 egg(s)
- 700 g panko breadcrumbs
- frying oil
Instructions
- 1Place the escalopes on the work surface and cover them with a piece of plastic wrap.
- 2Flatten them with the back of a pan until about 5 mm thick.
- 3Season the escalopes with salt and pepper on both sides.
- 4Put the flour in a shallow bowl.
- 5In another shallow bowl, beat the eggs.
- 6Put the breadcrumbs in a third shallow bowl.
- 7Dip each escalope first in the flour, then in the beaten eggs, and finally in the breadcrumbs, making sure it is well coated at each step.
- 8In a pan, heat the oil to a temperature of 180°C.
- 9Fry the breaded escalopes one at a time, cooking them for 3 minutes total and flipping them halfway through (the internal temperature should read 65°C).
- 10Transfer the cooked schnitzels to a rack set on a baking sheet in a warm oven while cooking the remaining schnitzels.
- 11Serve with boiled potatoes.
About this dish
Schnitzel is an iconic dish originating from Austria, particularly associated with Vienna. It consists of a piece of meat, traditionally veal but often prepared with pork, that is thinly pounded, coated in flour, beaten eggs, and breadcrumbs, then fried until golden and crispy. The term "Wiener Schnitzel" specifically refers to the Viennese veal schnitzel, protected by law in Austria. Schnitzel is often served with a lemon wedge, boiled potatoes, or potato salad, and sometimes with green sauce, an herby, creamy sauce. This dish, appreciated for its simplicity and delicate flavor, reflects the richness of Austrian cuisine and its influence on European culinary traditions.
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