Wiener Schnitzel with Lemon-Lime Brown Butter, Paprika and Fried Eggs
Forget going out to eat or ordering takeout every time you crave European food. Try making Wiener Schnitzel with Lemon-Lime Brown Butter, Paprikan and Fried Eggs at home. One portion of this dish contains about 54g of protein, 47g of fat, and a total of 805 calories. This recipe serves 6. For $6.23 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 17 people have made this recipe and would make it again. It works well as a main course. This recipe from Foodnetwork requires juice of lime, brioche, pretzels, and unsalted butter. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 86%, this dish is great. If you like this recipe, you might also like recipes such as Paprika Chicken Schnitzel with Fried Eggs (Holstein), Wiener Schnitzel, and Wiener Schnitzel.
Servings: 6
Preparation duration: 45 minutes
Ingredients:
1/2 cup white Spanish anchovies, chopped
1/2 loaf brioche, cut into pieces
Canola oil, for searing
1/2 cup caper berries, chopped
1/2 loaf challah, cut into pieces
8 large eggs
1 bunch flat-leaf parsley leaves, chopped
All-purpose flour, for dredging
1 tablespoon smoked Hungarian sweet paprika
2 lemons, juiced
2 limes, juiced
Kosher salt and freshly ground black pepper
2 dried soft pretzels, cut into pieces
6 tablespoons unsalted butter
6 veal cutlets, pounded thin
Equipment:
food processor
bowl
whisk
frying pan
sieve
Cooking instruction summary:
Add the pretzels, challah and brioche to a food processor and pulse until very fine breadcrumbs form. Season the veal with salt and pepper. Put the flour and breadcrumbs in separate shallow bowls. Whisk together 2 of the eggs in a third bowl. Dip each cutlet in the flour, then the eggs and finally the breadcrumbs, making sure both sides are completely coated. Heat the oil in a large cast-iron pan and sear the veal, one or two at a time, until they begin to brown around the edges, around 2 minutes. Flip and add a generous tablespoon of butter per veal cutlet. When the butter begins to brown, add some of the caper berries, anchovies and parsley. Cook the meat until it's almost completely done and crispy on the outside. Remove the pan from the flame and sprinkle with the lime and lemon juice. This will stop the cooking of the meat. In a nonstick pan, fry the eggs sunny-side up and place one on top of each schnitzel. Sprinkle the paprika through a sieve on each before serving.
Step by step:
1. Add the pretzels, challah and brioche to a food processor and pulse until very fine breadcrumbs form. Season the veal with salt and pepper.
2. Put the flour and breadcrumbs in separate shallow bowls.
3. Whisk together 2 of the eggs in a third bowl. Dip each cutlet in the flour, then the eggs and finally the breadcrumbs, making sure both sides are completely coated.
4. Heat the oil in a large cast-iron pan and sear the veal, one or two at a time, until they begin to brown around the edges, around 2 minutes. Flip and add a generous tablespoon of butter per veal cutlet. When the butter begins to brown, add some of the caper berries, anchovies and parsley. Cook the meat until it's almost completely done and crispy on the outside.
5. Remove the pan from the flame and sprinkle with the lime and lemon juice. This will stop the cooking of the meat.
6. In a nonstick pan, fry the eggs sunny-side up and place one on top of each schnitzel. Sprinkle the paprika through a sieve on each before serving.
Nutrition Information:
covered percent of daily need
