Austrian · Austria
Austrian Wiener Schnitzel Open Sandwich
A variation of the classic Austrian open sandwich with crispy breaded veal cutlet, cheese, and tomato
Ingredients
Method
- Prepare flour, beaten eggs, and breadcrumbs with Parmesan for breading
- Dredge veal cutlets in flour, then eggs, then breadcrumbs
- Heat butter in a skillet over medium heat
- Cook cutlets for 3-4 minutes per side until golden brown
- Toast bread slices
- Spread mayonnaise on the bottom slice
- Place cooked cutlet on top, then add sliced tomatoes
- Sprinkle with fresh dill and cover with the second bread slice
- Serve immediately
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.
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