Viennese schnitzel is one of the most popular dishes in Austrian cuisine. There is hardly a person who has never heard of this tasty and easy-to-prepare dish.

Summary

Ingredients

• Beef (fillet or thigh) – 1 kg
• Chicken eggs – 2 pcs.
• Cream – 2 tbsp
• Vegetable oil – 250 g
• Salt – 1 teaspoon
• Ground black or white pepper – 0.5 teaspoon
• Flour – for breading
• Breadcrumbs

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Instructions

1. Break two eggs into a bowl, add one teaspoon of salt, 0.5 teaspoons of ground black pepper, and two tablespoons of cream, mix.

   

2. Wash one kilogram of beef fillet and dry it with a kitchen towel. We release from tendons and films. Cut across the fibers into 180-200 gram pieces.

   

3. We beat off schnitzels well from both sides.

   

4. Pour 250 milliliters of vegetable oil into the pan.
5. We bread the Viennese schnitzel on both sides, alternately dipping eggs mixed with cream and bread crumbs in flour. Fry the Viennese schnitzel in hot oil on both sides, over high heat for about 3-5 minutes. While frying, move the pan with careful movements so that the breading is beautifully fried.

   

6. Put the schnitzels, fried until golden brown, on kitchen paper to drain excess fat. Lightly coat with soft butter and serve with lemon slices, parsley, and boiled or baked potatoes.