This Wiener Schnitzel with warming spices just plain gets it!
I met my wife in Germany about twenty years ago. Shortly after meeting, we found a great little restaurant that served some of the best and biggest Wiener Schnitzel I’ve ever set eyes on.
Twenty years and three kids later, we still talk about going back there someday. It’s probably and charity shop now.
Our kids all love Wiener Schnitzel and ask for it often. Having just received some gorgeous rose veal escalopes from Farmer’s Choice, I decided to experiment and came up with this Indian inspired version. There wasn’t a crumb left over! Success.
You will need a mallet for tenderising the meat. If you don’t have one, just us a cup or glass. They do the job just fine.
500g veal escalopes – beaten and flattened with a mallet
1 tablespoon of my homemade garam masala
6 slices of white country loaf bread
1 – 2 tablespoons of my homemade garam masala
6 tablespoons plain flour
3 eggs – beaten
Salt and pepper to taste
250ml (1 cup) Rapeseed or olive oil for frying
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Using a food processor, make bread crumbs out of the sliced bread and place on a flat plate.
Add the garam masala to the crumbs and mix to combine.
Dust the veal escalopes in the flour.
Dip the floured veal into the beaten egg and then into the bread crumbs. Be sure to coat well.
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Heat the oil in a large pan or wok until a crumb of bread turns brown in about 30 second.
Fry the Wiener Schnitzel two at a time. You want to watch them carefully as they will burn. Keep an eye on them and they will be fantastic.
Keep the finished Wiener Schnitzel in a warm oven while you cook the rest.
Season with salt and pepper to taste and squeeze lime juice over each piece.