Wiener Schnitzel Mit Reis, Gurnen Erserln, Und Mayo

Name: Wiener Schnitzel Mit Reis, Gurnen Erserln, Und Mayonnaise: Veal Cutlet with Rice, Green Peas and Mayonnaise Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped onions; Salt; Freshly ground black pepper; 1 cup frozen green peas, thawed; 3 cups cooked long grain white rice; 1 cup mayonnaise; 4 veal cutlets, about 4 ounces each; Salt; Freshly ground black pepper; 1 cup all-purpose flour; 2 eggs, beaten with 2 tablespoons cream; 2 cups fine dried bread crumbs; 1/2 cup vegetable oil; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

1 tablespoon olive oil
1/2 cup chopped onions
Salt
Freshly ground black pepper
1 cup frozen green peas, thawed
3 cups cooked long grain white rice
1 cup mayonnaise
4 veal cutlets, about 4 ounces each
Salt
Freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten with 2 tablespoons cream
2 cups fine dried bread crumbs
1/2 cup vegetable oil
1 tablespoon finely chopped fresh parsley leaves

1
In a saute pan, over medium heat, add the oil.
2
When the oil is hot, add the onions.
3
Season with salt and pepper.
4
Saute or 2 minutes.
5
Add the peas and continue to saute for 1 minute.
6
Remove from the heat and cool completely.
7
In a mixing bowl, combine the rice, pea mixture and mayonnaise.
8
Season with salt and pepper.
9
Mix well.
10
Set aside until ready to use.
11
Place each piece of veal between 2 large pieces of plastic wrap or parchment paper.
12
Using a meat mallet, pound out the veal very thin.
13
Season both sides of the veal with salt and pepper.
14
Season the flour, egg wash, and bread crumbs with salt and pepper.
15
Heat 1/4 cup of the oil in a large skillet over medium heat.
16
Dredge each piece of veal in the seasoned flour.
17
Dip in the egg wash, letting the excess drip off and finally dredge the veal in the bread crumbs, coating completely.
18
Place the piece of veal directly into the hot oil.
19
Repeat the above process with the remaining ingredients.
20
Pan-fry until golden brown and crispy, about 2 to 3 minutes on each side.
21
Remove and drain on paper towels.
22
Season with salt and pepper.
23
To serve, spoon the rice salad in the center of each plate.
24
Lay the veal over the rice salad and serve.

1550

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 cup chopped onions, Salt, Freshly ground black pepper, and more.

Yes, Wiener Schnitzel Mit Reis, Gurnen Erserln, Und Mayonnaise: Veal Cutlet with Rice, Green Peas and Mayonnaise Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Wiener Schnitzel Mit Reis, Gurnen Erserln, Und Mayonnaise: Veal Cutlet with Rice, Green Peas and Mayonnaise Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions