Beef Wiener Schnitzel

Name: Beef Wiener Schnitzel
Ingredients: 4 slices beef leg (150 g each); 1 teaspoon fine salt; 1/2 teaspoon ground pepper; 1 egg; 30 ml milk; 60 g flour; 100 g breadcrumbs; 500 ml oil for frying; 1 lemon (120 g); 400 g fresh vegetables

Meat - Beef Wiener Schnitzel by Xenia C. - Recipia

Beef Wiener Schnitzel is a slice of beef leg coated in breadcrumbs, with a golden crust, and fried in oil. The original is made with beef, though pork schnitzel is common here too; it’s served with lemon and fresh vegetables. I choose slices of similar thickness and pound them just enough to flatten them. Prep: 20 minutes. Cook: 21 minutes. Rest: 1 minute. Total time: 42 minutes. Serves: 4. About 520 kcal and 36 g protein per serving.

Ingredients

4 slices beef leg (150 g each)
1 teaspoon fine salt
1/2 teaspoon ground pepper
1 egg
30 ml milk
60 g flour
100 g breadcrumbs
500 ml oil for frying
1 lemon (120 g)
400 g fresh vegetables

Preparation

1. Trim any silverskin and sinew from the beef slices, then pat them dry with paper towels. If needed, score them lightly lengthwise with a sharp knife. Pound each slice 2-3 times with a meat mallet, without making it too thin. Season with 3/4 teaspoon salt and the pepper. 2. Beat the egg with the milk and 1/4 teaspoon salt. Put the flour and breadcrumbs on two separate plates. 3. Coat each slice in flour, egg and breadcrumbs. Leave it for a minute, then press the breadcrumbs onto both sides; they should cover the meat in an even layer. 4. Heat 500 ml of clean, fresh oil in a large frying pan for 5 minutes. Fry the slices one at a time, for 2 minutes per side, until the breadcrumbs turn golden. Serve hot or cold, with lemon and fresh vegetables.

Notes

Serve it with lemon and fresh vegetables, as it’s often eaten in Austria. Instead of regular bread, you can use 100 g gluten-free breadcrumbs and 60 g gluten-free flour. The crust contains gluten, egg and milk. Cooked schnitzels keep in a sealed container in the fridge for up to 3 days. Thinner slices brown faster, so keep an eye on each piece, not just the timing. For the beef leg, choose slices cut across the grain, without thick patches of silverskin. The slices can curl in the pan if any sinew is left along the edges.