How to make Hungarian chicken schnitzel?
This German delicacy, also known as bécsi szelet (Viennese slice), borjú bécsi (Viennese veal) or rántott hús (breaded meat), is highly well-liked in Hungary because of the significant Austrian influence of the Austro-Hungarian Empire (breaded meat). It is a common dish in Hungarian families, often made on Sundays or for special occasions with spätzle, French fries, mashed potatoes, or rice. It is also served in restaurants. Green peas or other vegetables can also be served as a side dish. With meals, bread and salad (or pickles) are frequently served. A slice of schnitzel that has been rolled and stuffed with cheese and ham is the cordon bleu variation that certain restaurants offer. Ingredients: all-purpose flour, 1 cup 3 split teaspoons of kosher salt, plus additional salt for seasoning two huge eggs 2/fourths cup heavy cream two cups of fine, unflavored dry breadcrumbs 4 equal chunks of 1/2 pound veal scaloppine or eye round, sliced against the grain ...