Steps to Make Chicken Schnitzel With Veloute Sauce

Wiener Schnitzel

If you're going to bread your chicken cutlet, sauce is just going to make it soggy.

Recipe Summary Wiener Schnitzel

Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.

Ingredients | Chicken Schnitzel With Veloute Sauce

2 pounds veal

1 cup all-purpose flour

4 eggs

1 tablespoon vegetable oil

salt and pepper to taste

4 cups bread crumbs

⅛ cup oil for frying

Directions

Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.

Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Info | Chicken Schnitzel With Veloute Sauce

prep: 20 mins cook: 15 mins total: 35 mins Servings: 8 Yield: 8 servings

TAG : Wiener Schnitzel

World Cuisine Recipes, European, Austrian,