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Viennese Schnitzel – Classic Austrian Dish

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Ingredients

Adjust Servings:
4 pork/ beef cutlets (approximately 150-200 grams each)
2 eggs
200 grams of flour
200 grams of breadcrumbs (fine)
200ml of refined sunflower oil
Salt and black pepper to taste
1 lemon for serving
Fresh parsley for garnish

Viennese Schnitzel – Classic Austrian Dish

Ingredients

Directions

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The Viennese schnitzel is one of the top dishes in global cuisine, beloved for its crispy crust and juicy interior. This classic recipe, originating from Austria, brings flavor and satisfaction to your entire family for lunch, dinner, or special occasions. After reading our recipe, you’ll be able to recreate the taste of Vienna in your own home with our step-by-step guide to Viennese schnitzel.

A Brief History of Viennese Schnitzel:

The story of Vienna schnitzel begins in the heart of Vienna, Austria, where this classic cutlet becomes a legend in local cuisine. The idea of breaded meat likely came from Turkey through the Ottoman Empire, but Viennese chefs managed to transform it into an incredible delicacy that we still love today.

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Steps

1
Done

Place the pork or veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1 centimeter thick.

2
Done

In a shallow bowl, beat the eggs and set them aside. In another bowl, place the flour, and in a third bowl, place the fine breadcrumbs.

3
Done

Season the cutlets generously with salt and black pepper. First, coat each cutlet with flour, then dip it into the beaten eggs, and finally, coat it carefully with the breadcrumbs, making sure they cover the entire surface of the meat.

4
Done

In a large pan with deep sides, heat the sunflower oil over medium-high heat. To check if the oil is hot enough, drop a piece of breadcrumb into it – if it sizzles and starts to brown, the oil is ready.
Carefully place the breaded cutlets in this oil and fry them for about 3-4 minutes on each side or until they turn golden brown.

5
Done

Use tongs to remove the cutlets from the oil and place them on a paper towel to absorb any excess oil.

6
Done

Serve the Viennese schnitzels hot, garnished with a slice of lemon and fresh parsley.

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