Main Course

Wiener Schnitzel

Name: Wiener Schnitzel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4人分
Cuisine: austrian
Ingredients: 600 g veal cutlet pounded thinly; 100 g all-purpose flour; 2 個 egg beaten; 150 g bread crumb fine; 1 小さじ salt; 0.5 小さじ black pepper freshly ground; 500 ml vegetable oil; 1 個 lemon cut into wedges

A classic Austrian dish featuring thinly pounded veal cutlets, breaded and pan-fried to a golden crisp. This recipe delivers a tender interior with a crunchy, flavorful coating, traditionally served with a lemon wedge.

Forkinによるオリジナルレシピ

合計時間: 35 分
人数: 4
難易度: 普通

アレルゲン情報： 卵、グルテンを含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

600 gveal cutlet, pounded thinly
1 小さじsalt
0.5 小さじblack pepper, freshly ground
500 mlvegetable oil

breading

100 gall-purpose flour
2 個egg, beaten
150 gbread crumb, fine

garnish

1 個lemon, cut into wedges

調理器具

large skillet · paper towels · tongs · wire rack · shallow dishes · meat mallet

作り方

手順

1
Prepare three shallow dishes for breading. Add flour to the first dish, beaten eggs to the second, and breadcrumbs to the third.
約2 分
調理のヒント： Ensure your breading station is set up efficiently for a smooth process.
2
Season both sides of the pounded veal cutlets generously with salt and black pepper.
約1 分
3
Dredge each veal cutlet first in the flour, shaking off any excess.
約2 分
4
Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.
約1 分
5
Transfer the cutlet to the breadcrumbs, pressing gently to ensure a thorough and even coating on both sides.
約2 分
調理のヒント： Do not press too hard, as this can compact the breading and prevent it from puffing up during frying.
6
Heat vegetable oil in a large skillet over medium-high heat until it reaches about 170-175°C (340-350°F).
約3 分
調理のヒント： Use enough oil so the schnitzels can float and cook evenly without touching the bottom of the pan.
7
Carefully place one or two breaded veal cutlets into the hot oil, ensuring not to overcrowd the pan.
8
Fry for 2-3 minutes per side, or until golden brown and cooked through.
約6 分
調理のヒント： Gently shake the pan occasionally to help the breading 'soufflé' and achieve its characteristic puffy texture.
9
Remove the cooked schnitzels from the pan and place them on a wire rack lined with paper towels to drain excess oil.
約1 分
調理のヒント： Keep warm in a low oven if cooking in batches.
10
Serve immediately with lemon wedges for squeezing over.

おいしく保存

保存方法

Store leftover Wiener Schnitzel in an airtight container in the refrigerator.

温め直し

Reheat gently in a dry pan over medium heat until warmed through, or in a toaster oven for crispness.