wiener schnitzel

Crispy, golden pork schnitzel is an easy and delicious dinner recipe. Served with creamy mashed potatoes and vegetables it&#x27;s a great family dinner.

Crispy Pork Schnitzel

Pork

flour

salt

paprika

garlic powder

eggs

breadcrumbs

½ tsp black pepper

oregano

Place pork medallions in between two sheets of parchment paper.

Flatten with a meat mallet or rolling pin.

Place flour, salt, paprika and garlic powder into a wide bowl suitable for dipping the pork in. Whisk eggs into a second bowl and combine the breadcrumbs, salt, pepper and oregano into another.

Coat the pork first into the flour, then in the beaten eggs and finally in the seasoned breadcrumbs.

Heat 1-2cm (½ inch) vegetable oil in a large pan or skillet over medium high heat.

Carefully lay the pork into the hot oil and allow to cook for 2-3 minutes per side until golden brown and crisp.

Remove the cooked schnitzel from the pan and allow to drain on a paper towel lined plate.

Serve with lemon wedges and sides of your choice.

From the crunchy, golden breadcrumb crust to the tender and juicy veal inside, Wiener schnitzel is the kind of dish I could eat every single day.

Wiener Schnitzel (Easy Recipe)

veal cutlets

all-purpose flour

parmesan cheese

parsley

pepper

nutmeg

milk

dry breadcrumbs

butter

lemon

Wrap each veal cutlet with plastic wrap and pound it with a meat tenderizer until it is flattened to 1/4-inch thick.

Prepare the breading assembly line: Place flour in a wide, shallow bowl. Whisk together parmesan, eggs, parsley, salt, pepper, nutmeg, and milk in a separate bowl. Place breadcrumbs on a separate plate.

Coat each veal cutlet in flour and shake off the excess. Next, dip them into the egg mixture, followed by the breadcrumbs. Make sure the cutlets are covered completely with breadcrumbs. Place coated cutlets on a plate, cover with plastic wrap, and refrigerate for 1 hour or overnight.

Melt butter in a large skillet over medium heat. Pan-fry the breaded cutlets until golden brown, about 3 minutes per side. Serve on a platter and pour the juices from the pan over. Garnish with lemon slices. Serve and enjoy!

La milanesa argentina es una rebanada de carne empanada y frita, un clásico de la cocina sudamericana y una variante del famoso plato italiano de milanesa de ternera.

Milanesa

kg de solomillo de

huevos (, batidos)

500 g de pan rallado

dientes de ajo (, picados)

cucharadas de perejil picado

Pimienta negra

Aceite vegetal ((para freír))

Mazo para carne

Retire el exceso de grasa y los nervios de las rebanadas de carne.

Ablande las rebanadas de carne muy ligeramente con un mazo.

Mezcle el ajo y el perejil con los huevos batidos, la sal y la pimienta.

Sumerja las rebanadas de carne en los huevos batidos, mezcle bien y reserve en un lugar fresco durante 45 minutos.

Vierta el aceite en una sartén a fuego medio-alto y caliente a 170°C.

Cubra generosamente cada rebanada de carne con el pan rallado.

Fría la milanesa unos minutos por cada lado.

Retírela de la sartén y colóquela en un plato forrado con toallas de papel.

Wienerschnitzel er &#216;sterrikes nasjonalrett, og en klassiker. Vi serverer v&#229;r wienerschnitzel med ansjos, kapers og gr&#248;nne erter.

Wienerschnitzel

800 g flatbiff av kalv, eller mørbrad

ts salt

0,5 ts kvernet pepper

dl hvetemel

stk. egg

dl griljermel

ss smør til steking

ss nøytral olje til steking

200 g frosne erter

ss smør

stk. ansjosfilet

ss kapers

stk. sitron i båter

Skjær kjøttet i skiver og bank dem ut til de er ca. 5 mm tykke. Dersom skivene blir veldig store kan det være lurt å dele dem i to.

Krydre kjøttet med salt og pepper på begge sider.

Finn fram tre tallerkener. Ha mel på én tallerken, sammenvispet egg i den andre og griljermel i den tredje formen. Plasser dem etter hverandre på benken. Gjør også klar et stekebrett med bakepapir.

Dypp én og én kjøttskive først i mel, deretter i egg og til slutt i griljermel. Legg wienerschnitzlene med litt avstand på bakepapiret.

Varm en vid stekepanne og ha i litt smør og olje. Når det slutter å bruse, kan du legge i to schnitzler. Stek dem ca. 3 minutter på hver side, til de er gylne og sprø. Legg dem over i en ildfast form og hold dem varme. Gjenta prosessen til alle schnitzlene er stekt.

Varm ertene med litt smør til de er gjennomvarme.

Anrett wienerschnitzlene med ansjos, kapers, sitronb&aring;ter og gr&oslash;nne erter.

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Crispy Pork Schnitzel

Wiener Schnitzel (Easy Recipe)

Milanesa

Wienerschnitzel

Top 4 wiener schnitzel recipes from across the web

The most viewed wiener schnitzel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Pork Schnitzel

Wiener Schnitzel (Easy Recipe)

Milanesa

Wienerschnitzel

The most viewed wiener schnitzel recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine