Wienerschnitzel from veal is the real deal. Read along and get a detailed recipe for this classic dish with mushroom sauce and oven-baked potatoes.
Recipe for wienerschnitzel with mushroom sauce
Wienerschnitzel made from veal is the real deal. Read on and get a detailed recipe for this classic dish with mushroom sauce and oven-roasted potatoes.
Veal is both lean and flavorful, so it’s important to avoid overcooking it. However, when you bread the schnitzel in egg, flour, and breadcrumbs, you lock in the veal’s juices and flavor while adding a delicious, crispy crust.
Some choose to serve the wienerschnitzel with capers, anchovies, and fresh horseradish – but if that’s not your preference, you can also opt for a lovely cream sauce, like the one you’ll find in this recipe.
Servings: persons
Wienerschnitzel with Mushroom Sauce
Wienerschnitzel from veal is the real deal. Read along and get a detailed recipe for this classic dish with mushroom sauce and oven-baked potatoes.
Ingredients
Wiener Schnitzel
- 2 pcs. Veal Schnitzel á ca. 150 g
- 2 pcs. Egg
- Wheat Flour
- Grate
- Salt and Pepper
- Butter
Oven-roasted potatoes
- 300 gram Potato
- 27 gram Olive Oil
- 28 gram Melted butter
Mushroom Sauce
- 150 gram Mushroom
- Butter For frying
- 1 splash Lemon Juice
- 15 gram White Wine
- 200 gram Broth
- 200 gram Cream
- Salt and Pepper
Instructions
Oven-Baked Potatoes
- Start by preheating the oven to 225 degrees Celsius (437 degrees Fahrenheit) on the fan setting. Line a baking sheet with parchment paper.
- Peel the potatoes - or scrub them well - and cut them into wedges. Rinse them in cold water, drain and dry them thoroughly.
- Make a mixture of olive oil and melted butter, toss the potatoes in the mixture, and spread them out on the tray.
- Bake the potatoes until they are tender and golden (25 min). Sprinkle with salt and serve immediately.
Mushroom Sauce
- Clean the mushrooms thoroughly and slice them.
- Sauté them in plenty of butter - be careful not to stir too much, let the mushrooms brown.
- Add lemon juice and white wine and let it reduce.
- Add cream and broth and let the sauce simmer and thicken. Season with salt and pepper.
- If desired, you can thicken your mushroom sauce with a mixture of flour and milk.
Wienerschnitzel
- Crack the egg and beat it in a deep plate or dish.
- Mix flour with salt and pepper in another deep plate or dish.
- Fill a third plate or dish with breadcrumbs.
- Dredge the schnitzels in flour, then in egg, and finally in breadcrumbs.
- Fry the breaded schnitzels at high heat on a spacious pan in butter. Fry them for 3 minutes on each side. You may use a spoon to baste the upper side with butter.
- Serve your wienerschnitzel with the oven-baked potatoes, mushroom sauce, and steamed broccoli.