This dish is especially popular in the Baltic countries, where many meals feature fried meat, fish, and various ways of preparing potatoes. Wiener Schnitzel is a classic, commonly ordered in every other restaurant. It’s crispy, golden-brown, and simply delicious.
- 2 pieces of beef (150–200 g each, from the back part), about 1.5–2 cm thick
- 1 egg
- 2 tbsp flour
- 2 tbsp breadcrumbs
- sea salt and freshly ground black pepper
- olive oil or butter for frying
Cut the meat almost in half along the length and open it up like a "butterfly". Lightly tenderize it to make it thinner. Whisk the egg well. Season the meat with salt and pepper on both sides.
First, dip the meat in the egg, then coat it in flour. Dip it in the egg again and coat it with breadcrumbs. Let the meat rest for a couple of minutes — you can refrigerate it for a few minutes to help the breading stick better.
Pour plenty of oil (or melt butter) into a frying pan and heat it well. The schnitzel should be thin and almost "swim" in the oil. Fry on medium heat until golden brown, about 3 minutes on each side. During frying, occasionally spoon hot oil over the meat or dip it into the oil.
Once the breading turns golden, the schnitzel is ready. You can blot the excess fat with a paper towel.
Serve the schnitzel with potatoes: fries, mashed potatoes, boiled potatoes, or sautéed in cream with garlic.
Cut the meat almost in half along the length and open it up like a "butterfly". Lightly tenderize it to make it thinner. Whisk the egg well. Season the meat with salt and pepper on both sides.
First, dip the meat in the egg, then coat it in flour. Dip it in the egg again and coat it with breadcrumbs. Let the meat rest for a couple of minutes — you can refrigerate it for a few minutes to help the breading stick better.
Pour plenty of oil (or melt butter) into a frying pan and heat it well. The schnitzel should be thin and almost "swim" in the oil. Fry on medium heat until golden brown, about 3 minutes on each side. During frying, occasionally spoon hot oil over the meat or dip it into the oil.
Once the breading turns golden, the schnitzel is ready. You can blot the excess fat with a paper towel.
Serve the schnitzel with potatoes: fries, mashed potatoes, boiled potatoes, or sautéed in cream with garlic.
