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Viennese Schnitzel
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Viennese Schnitzel

30 min4 serv.19 февр. 2026 г.

Description

This schnitzel is a well-pounded thin slice of meat, which is then breaded and fried. It pairs well with many side dishes. For example, I served the schnitzel with boiled potatoes and braised cabbage. These ingredients are popular in Austria and Germany, where the dish was invented.

Instructions

  1. 1

    Step 1

    Step 1

    Rinse the meat. Remove the veins and film from it. Cut the meat into slices.

  2. 2

    Step 2

    Step 2

    Pound the beef with a mallet. Salt and pepper both sides.

  3. 3

    Step 3

    Step 3

    In a bowl, beat the eggs with spices, salt, and pepper.

  4. 4

    Step 4

    Step 4

    Add the cream to the egg mixture. Mix until smooth and uniform.

  5. 5

    Step 5

    Step 5

    Prepare plates with flour and breadcrumbs. First, coat the meat pieces in flour.

  6. 6

    Step 6

    Step 6

    Then — in the creamy mixture, and finally — in the breadcrumbs.

  7. 7

    Step 7

    Step 7

    In heated oil over high heat, fry the schnitzels for 5 minutes on each side. Remove excess fat with paper towels.