Zutaten für Wienerschnitzle Ala Wolfgang Puck
- Veal Cutlets
- Salt
- Pepper
- Flour
- Eggs
- Water
- Panko Breadcrumbs
- 1 cup peanut oil, for frying
- Lemon
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Zubereitung von Wienerschnitzle Ala Wolfgang Puck
- Place flour, beaten eggs (seasoned with salt and pepper), and panko breadcrumbs in separate shallow dishes.
- Dip each veal cutlet into the flour, shaking off any excess.
- Next, dip the floured cutlet into the beaten eggs, ensuring it's fully coated.
- Finally, coat the cutlet generously with panko breadcrumbs, pressing gently to adhere.
- Heat peanut oil in a large skillet over medium-high heat. The oil is ready when a pinch of breadcrumbs sizzles immediately.
- Carefully place the breaded cutlets in the hot oil, ensuring not to overcrowd the pan. Cook for 2-3 minutes per side, until golden brown and cooked through.
- Remove the cooked cutlets from the skillet and place them on a wire rack to drain excess oil.
- Serve immediately with your favorite sides and a squeeze of lemon juice.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
8g
Fat
28g
Carbs
10g
