A classic Austrian dish, loved by young and old, and easy to make too.
Servings: 2 -3
- ½ lb veal escalopes 225g, approx, typically 2-3 pieces
- 2 tbsp flour
- ¼ tsp salt approx
- 1 egg
- 1 cup fresh breadcrumbs 60g
- 2 tbsp butter for frying, or more as needed
Lightly pound the veal escalopes with the flat side of a meat tenderizer to thin them slightly, but not break up the meat, and help to tenderize them (if they are already very thin, you may not need to).
Spread the flour over a plate. Put the breadcrumbs on another plate or baking sheet. Beat the egg in a flat dish such as an oven dish.
Lightly salt the veal on both sides, then dip the veal slices in the flour, ensure it is covered all over then shake off the excess before dipping in the egg. Again ensure it is covered then place on the plate with the breadcrumbs. Carefully turn so that both sides are covered with breadcrumbs but don't pat them on - it's characteristic of a schnitzel for the breading to ripple a little. Just sprinkle crumbs over the top to fill any gaps.
Heat the butter in a skillet/frying pan over a medium heat then add the breaded veal. I prefer to cook one at a time in a slightly smaller pan to make it a little easier to turn but as you find best. Cook for around 3-5minutes before turning and cooking around the same on the other side - in both cases until the breadcrumbs are lightly brown. Add extra butter as needed - the breadcrumbs do need to all have contact with some butter or it wont cook through.
Remove from the pan and serve immediately.
Calories: 506kcal | Carbohydrates: 44g | Protein: 34g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 200mg | Sodium: 890mg | Potassium: 552mg | Fiber: 2g | Sugar: 3g | Vitamin A: 475IU | Calcium: 117mg | Iron: 4.2mg