How To Make German Veal Schnitzel

But whether it s schweineschnitzel. One of the most common sauces is a creamy mushroom gravy. Pound the meat evenly to 1 4 inch thickness for best results.

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Authentic Wiener Schnitzel Recipe

Authentic German Schnitzel Schweineschnitzel The Daring Gourmet

Authentic German Schnitzel Recipe

Wienerschnitzel

Lay it on a paper.

How to make german veal schnitzel. To make wiener schnitzel you ll need 2 bowls. Use a heavy flat surfaced pan to pound if you don t have a meat mallet. Preheat the oven to 160.

Austrians will be the first to admit that wienerschnitzel doesn t come from wien vienna. To make melt 2 tablespoons of butter in a saucepan. As for where the schnitzel originally came from the technique of breading and frying thin cuts of meat is attributed to the romans from around 1 bc.

To cook your wiener schnitzel dip a veal cutlet in the flour mixture then the eggs and then in a third bowl filled with breadcrumbs. Schnitzel is often eaten plain with just a bit of freshly squeezed lemon juice but can also be served with a sauce. The only difference german schnitzel is made with pork my preference instead of veal.

Line a baking sheet with parchment paper. To pound meat thinly place the cutlet between sheets of plastic wrap for easier washing up. Heat 1 2 inch of cooking oil to 350 f in a frying pan and fry the cutlet for about 3 minutes per side.

Beat 2 eggs in one and mix flour white pepper onion powder and salt in the other. Put several sheets of paper towels onto a large plate. Add in 8 ounces sliced mushrooms and saute 3 to 5 minutes over medium high heat until mushrooms are soft.