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Wiener Schnitzel Mit Reis Und Grunen Erserln, Mayonnaise (vienna Schnitzel With Rice, Green Peas And† Mayonnaise)

  • Yield: 4 servings


  • 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


  • Heat the oil in a large skillet over medium heat. Add the onions, and season with salt and pepper. Cook, stirring, for 2 minutes. Add the peas and continue to cook for 1 minute. Remove from the heat and cool completely. In a mixing bowl, combine the rice, pea mixture and mayonnaise. Season with salt and pepper. Mix well. Set aside until ready to use. Place each piece of veal between 2 large pieces of plastic wrap or parchment paper. Using a meat mallet, pound out the veal very thin. Season both sides of the veal with salt and pepper. Season the flour, egg wash and bread crumbs with salt and pepper. Heat 1/4 cup of the oil in a large skillet over medium heat. Dredge each piece of veal in the seasoned flour. Dip in the egg wash, letting the excess drip off and finally dredge the veal in the bread crumbs, coating completely. Place the piece of veal directly into the hot oil. Repeat the above process with the remaining ingredients. Pan-fry until golden brown and crispy, about 2 to 3 minutes on each side. Remove and drain on paper towels. Season with salt and pepper. To serve, spoon the rice salad in the center of each plate. Lay the veal over the salad and garnish with parsley.