Austrian Wiener Schnitzel
Indulge in creamy mashed potatoes, paired with vibrant vegetables and tender veal escalopes, all cooked to golden perfection.
Ingredients for 4 portions
Instructions
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1
Cook the potatoes in hot water until soft. Keep 1 cup of the potato water.
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2
Drain the potatoes and add 1 tablespoon of butter, salt, pepper, a pinch of nutmeg, 1 tablespoon of milk, and 1/2 cup of the reserved potato water.
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3
Mix well to create a smooth mash. Add more water or milk if needed for desired consistency.
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4
Add peas and carrots to the mix. In a separate pot, combine 1/2 cup of vegetable stock, 1 teaspoon of butter, salt, pepper, and a pinch of curry.
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5
Tenderize the meat by gently beating it until thin.
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6
Prepare three shallow dishes: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.
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7
Coat both sides of the meat in the following order: flour mixture, beaten eggs, and breadcrumbs.
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8
In a pan, melt enough butter to cover the bottom. Heat the pan over medium heat. Place the coated veal escalopes in the pan and fry for about 2 to 3 minutes on each side.
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9
While frying, spoon some hot fat over the meat using a tablespoon. After 2 to 3 minutes, flip the meat to the other side and repeat the spooning of hot fat. The escalopes are ready when they acquire a nice golden color.
