26/05/2018 Minced veal butter schnitzels - VIENNA – Now.

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Home > Shopping, Wining & Dining > Viennese Cuisine > Viennese Cuisine Recipes
> Minced veal butter schnitzels

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Minced veal butter schnitzels

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The delicious minced veal butter schnitzel must not be missed

in the Viennese cuisine. Its name, hoewever, is a bit
misleading: In fact, the butter schnitzel is not a classic
schnitzel, but rather the king of minced meat. Consisting of
lean veal meat, cream and bread rolls - that have been soaked
in milk before - you can ind this delicacy in nearly every
Viennese restaurant. An absolutley culinary delight!

Ingredients:
600 g (1,4 lb) veal (cutlets optional), without sinew
3 Kaisersemmeln (type of white bread roll, without crust)
milk (for soaking)
200 ml (1 cup) cream
3 egg yolks
2 tbsps breadcrumbs
salt
ground white pepper
nutmeg (ground)
grated lemon rind
50 g (1/4 cup) butter
3 tbsps oil
veal juice or soup for garnishing

Preparation:
Soak the white part of the bread rolls in the milk.Roughly cube the meat, and mince along with the
soaked bread. Combine egg yolk, salt, pepper, nutmeg and a little lemon rind in a bowl. Mix in the cream
and breadcrumbs and refrigerate.
Form smallish patties from the meat/bread mixture. Heat oil in a te lon-lined, oven-proof pan and brie ly

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26/05/2018 Minced veal butter schnitzels - VIENNA – Now. Forever

fry on each side. Add butter and allow to melt. Place the pan in the preheated oven and bake for about 10
minutes at 160 °C. Serve on warmed plates with warm veal juice or a little soup.

Cooking time: Depending on the size of the patties, 10-12 minutes

Suggested side dishes: Rice with peas, mashed potatoes ans cucumber salad

More recipes: www.ichkoche.at

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