Wiener Schnitzel

Wiener Schnitzel is regarded as the typical food of Vienna, Austria. However, it actually comes from Milan, Italy, brought to Vienna by Field Marshal Radetzky in 1848 whose name is used for the title of Mars Radetzky, creation of Johann Strauss Sr.

  • 500 grams of veal, cut the opposite direction of the fiber into 5
  • 1 large chicken egg, beaten off
  • 1 tablespoon of milk
  • Pepper
  • Salt
  • 5 tablespoons of paneer flour
  • Salt pepper
  • Cooking oil
  • Lemon slices
How to make:
  • Discard fat or tendon tissue around meat so that fried the edges of the meat are not wrinkled. Hit the meat on both sides to make it more tender.
  • Give the beaten egg, milk, salt, and pepper.
  • Press the pieces of meat into flour that have been given salt and pepper so that the meat covered in a thin wheat flour.
  • Dip the meat piece by piece into the egg and milk mixture. Press directly into the paneer flour until the surface is wrapped with a flat. Store in the refrigerator.
  • When it will be eaten, fry over medium heat until desired doneness. Drain and place on absorbent paper.
  • Serve hot with a slice of lemon, salad, and potatoes.
For 5 servings.

Nutritional facts per serving:
  • Calorie: 324 kcal
  • Protein: 30.8 grams
  • Fat: 27.1 grams
  • Carbohydrate: 9.7 grams
  • Cholesterol: 119.6 mg
  • Fiber: 0.2 grams
Knorr Knuspriges Wiener-Schnitzel is a perfect blend of spices for the tastiest Schnitzel ever. Easy to prepare with your choice of pork, veal, or chicken. One package will coat 2 to 3 pieces. Rinse meat or poultry in cold water, coat with mixture and fry until golden brown.