Wiener Schnitzel with Pumpkin Seed Breadcrumbs
Wiener Schnitzel is a thin, breaded and fried cutlet made from veal. It is one of the most famous specialities of Viennese cuisine. The term “Wiener Schnitzel” was coined in the 19th century and can already be found in Maria Anna Neudecker's Allerneuestes allgemeines Kochbuch (Newest General Cookbook) from 1831 as “Wiener Schnitzel von Kalbfleisch” (Viennese veal cutlet).
The sweet potato, which originates from South America, is a very versatile and healthy vegetable that can be prepared in a variety of ways. However, the sweet potato, also known as the batata, is not actually a potato. Contrary to what its name suggests, it belongs to the bindweed family.
40 Min
Total Time
30 Min
Cooking Time
10 Min
Preperation Time
Ingredients
| 2 | veal cutlets |
| 1 | sweet Potato |
| 4 | radishes |
| 1 | Lemon |
| 1 | bunch of parsley |
| 1 | egg |
| 1/2 cup | panko flour |
| 3 tbsp. | Pumpkin seeds |
| 2 tbsp. | Olive Oil |
| 1/2 cup | vegetable oil |
| 4 tbsp. | flour |
| Salt | |
| Pepper |
Instructions
Step 1 of 9:
Peel the sweet potato and cut into cubes approx. 2 cm in size. Place in a pot with salt, cover with water, bring to a boil, and simmer covered for 10 minutes at medium temperature.
Step 2 of 9:
Wash the radishes, remove the greens, and slice them thinly. Pluck the parsley leaves from the stems and chop them coarsely.& Wash the lemon in hot water and cut it in half. Grate the zest from one half and squeeze the juice from it, then cut the other half into thin slices approx. 0.5 cm thick.
Step 3 of 9:
In a bowl, mix 2 tbsp olive oil, 1 tbsp lemon juice, and 1 tsp lemon zest to make a dressing. Season with salt and pepper to taste. Drain the sweet potatoes and allow to steam dry. Finely chop the pumpkin seeds.
Step 4:
Place veal cutlets between two layers of plastic wrap. Pound veal cutlets to ¼" thick using a sturdy pan or meat mallet. Season with salt and with pepper to taste.||
Step 5 of 9:
Put 4 tablespoons of flour on one plate and whisk the egg together with salt on another plate using a fork. Mix the panko breadcrumbs and pumpkin seeds on a third plate. Coat the veal cutlets in the flour, then dip them in the egg.
Step 6 of 9:
Then coat in the panko and pumpkin seed mixture so that the cutlets are evenly covered with breadcrumbs.
Step 7 of 9:
Heat 100 ml of vegetable oil in a pan and fry the cutlets on both sides for approx. 4 minutes at a high temperature until they are golden brown. Then remove them from the pan and drain on kitchen paper.
Step 8 of 9:
Meanwhile, in a bowl, combine the sweet potatoes, radishes, and parsley with the dressing.
Step 9 of 9:
Arrange the Wiener schnitzel and sweet potato salad on a plate and garnish with lemon slices.
