This classic Austrian dish features tender veal cutlets pounded thin, seasoned, and coated in a crisp breadcrumb crust. The schnitzel is pan-fried to a perfect golden brown and served alongside a sophisticated sauce made from simmered vegetables, tomato puree, and cream. The combination of the crunchy exterior and juicy meat, balanced by the smooth, savory sauce, creates a restaurant-quality meal. It is an elegant yet approachable dinner option, perfect for date nights or special family gatherings. The flavors are robust and comforting, offering a delightful contrast between the fried texture of the meat and the silky richness of the sauce.
Wiener Schnitzel
Description
This classic Austrian dish features tender veal cutlets pounded thin, seasoned, and coated in a crisp breadcrumb crust. The schnitzel is pan-fried to a perfect golden brown and served alongside a sophisticated sauce made from simmered vegetables, tomato puree, and cream. The combination of the crunchy exterior and juicy meat, balanced by the smooth, savory sauce, creates a restaurant-quality meal. It is an elegant yet approachable dinner option, perfect for date nights or special family gatherings.Ingredients
Directions
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Pound the veal cutlets with a meat tenderizer until they are about 3/8 inch thick.
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Lay the fillets on wax paper and season both sides with salt and pepper.
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Brush the seasoned veal with Worcestershire sauce, then sprinkle with dried mustard and Parmesan cheese.
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Gently tap the seasoning mixture into the meat to adhere it.
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Dredge the prepared veal pieces in flour, shaking off any excess.
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Beat the eggs in a shallow bowl and dip the floured veal into the egg wash.
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Coat the egg-washed veal thoroughly with bread crumbs.
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Combine tomato puree, chopped celery, sliced onion, garlic clove, bay leaf, salt, and pepper in a saucepan.
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Simmer the vegetable mixture for 15 minutes.
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Strain the mixture through a fine mesh sieve, pressing on the pulp to extract as much liquid as possible.
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Heat a large frying pan with butter or olive oil over medium-high heat.
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Fry the breaded veal cutlets, turning often, until both sides are golden brown and crisp.
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Transfer the fried schnitzel to a heated platter and garnish with fresh parsley.
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Return the strained vegetable puree to the saucepan and reheat.
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Add a pinch of baking soda to the heated puree, then stir in the heavy cream.
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Simmer the sauce gently until smooth and slightly thickened.
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Serve the schnitzel immediately with the creamy tomato sauce on the side or spooned over.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1040.2kcal
- % Daily Value *
- Total Fat 30.4g47%
- Saturated Fat 13.0g65%
- Cholesterol 254.3mg85%
- Sodium 15875.8mg662%
- Total Carbohydrate 130.3g44%
- Dietary Fiber 16.8g68%
- Sugars 9.3g
- Protein 65.5g131%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The breaded veal can be stored in the refrigerator for up to 2 hours before frying.
Wear an apron when pounding the meat to protect your clothing from splatter.
Ensure the oil or butter is hot enough before adding the schnitzel to achieve a crisp crust without absorbing too much fat.
For the sauce, pushing the vegetable pulp through the sieve ensures a smooth texture while retaining flavor.
Use veal loin cutlets for the most tender result.
