Wiener Schnitzel

Did you know Wiener Schnitzel was the national dish of Austria? It's so good! In this version, a very thin cutlet of veal is breaded and then if 'Actifried' to a light golden brown. Yum!

Adapted from tefal.co.uk
In this version, a very thin cutlet of veal is breaded and then if 'Actifried' to a light golden brown. Yum!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from tefal.co.uk

Ingredients

  • 500

    g veal escalope

  • 1 to 2

    eggs

  • Salt, pepper, to taste

  • 3

    tablespoons plain flour

  • 4

    tablespoons fine breadcrumbs

  • Parsley, chopped

  • 1 to 2

    tablespoons grapeseed oil

  • Juice of 1/2 lemon

Directions

Divide the veal escalope into three pieces (no larger than the palm of your hand), if desired flatten a little. Season on both sides with salt, pepper and lemon juice. Finely chop the parsley and whisk well with eggs in a bowl. Dip the escalope in flour, then egg and finally in breadcrumbs. Press the breadcrumbs on well. Pour half a measuring spoon of rapeseed oil in the ActiFry, add the escalopes, drizzle another half tablespoon of rapeseed oil over the top and fry for around 15 minutes until lightly golden.

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