Restaurants›Uwe's German Restaurant›Wiener Schnitzel Recipe

Wiener Schnitzel Recipe

Inspired by Uwe's German Restaurant
Time45m
Serves4

Breaded Veal Cutlet with Fried Potatoes and Mixed Vegetables

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Ingredients

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Wiener Schnitzel

Method

Preparation

1

Prepare the Potatoes

Peel and cut the potatoes into wedges. Boil them in salted water for about 10 minutes until just tender. Drain and let them cool.

2

Prepare the Mixed Vegetables

In a pot, bring water to a boil, add the mixed vegetables, and cook for about 3-5 minutes until tender but still crisp. Drain and set aside.

3

Prepare the Veal Cutlets

Place the veal cutlets between two sheets of plastic wrap and pound them to about 1/4 inch thickness. Season both sides with salt and pepper.

4

Bread the Cutlets

Set up a breading station with three plates: one with flour, one with beaten eggs, and one with bread crumbs. Dredge each cutlet in flour, dip in the beaten eggs, and coat with bread crumbs. Set aside.

5

Fry the Potatoes

In a large skillet, heat vegetable oil and 2 tablespoons of butter over medium heat. Add the potato wedges and fry until golden brown and crispy, about 5-7 minutes. Remove and keep warm.

6

Fry the Schnitzel

In the same skillet, add the remaining butter. Once melted, add the breaded veal cutlets and fry for about 3-4 minutes on each side until golden brown. Remove and let drain on paper towels.

7

Serve

Serve the Wiener Schnitzel hot with fried potatoes and mixed vegetables on the side.