Classic Wiener Schnitzel + Italian Polpette in Tomato Sauce

🍳 Today’s culinary picks:

👨🍳 Hey there! Today we’re cooking two time-tested global hits that are easy to recreate at home with the simplest ingredients.

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🇦🇹 Classic Wiener Schnitzel

A golden, crispy crust with incredibly tender meat inside. True Austrian cuisine royalty.

🛒 Ingredients:
• Veal or pork tenderloin — 2 pieces (150g each)
• Breadcrumbs — 100g
• Flour — 50g
• Eggs — 2
• Butter and vegetable oil — for frying
• Salt, pepper

🍳 Instructions:

Pound the meat through cling film to a thickness of 0.5 cm. Salt and pepper.
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Dredge the meat in flour, dip in egg, then press firmly into the breadcrumbs.
Heat the oil mixture in a pan. Fry the schnitzel for 2-3 minutes on each side until deep golden.

💡 Fact: In Austria, the name Wiener Schnitzel can only be used for veal. If pork is used, it’s called Schnitzel Wiener Art.

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🇮🇹 Italian Polpette (Meatballs in Tomato Sauce)

Juicy meatballs simmered in a thick sauce. Perfect with any side or as a standalone dish.

🛒 Ingredients:
• Ground beef — 500g
• Breadcrumbs — 50g
• Parmesan (or any hard cheese) — 50g
• Egg — 1
• Canned tomatoes — 400g
• Garlic — 2 cloves
• Fresh herbs, salt, olive oil

🍳 Instructions:

Mix the ground beef with breadcrumbs, grated cheese, egg, and chopped herbs. Roll into small balls.
Fry them in a pan with oil until golden.
Add minced garlic and tomatoes to the same pan. Salt to taste.
Reduce heat and simmer the meatballs under a lid for 20 minutes until the sauce thickens.

💡 Fact: Originally, polpette in Italy weren’t just made from meat—back in the day, they were often made from leftovers, turning simple food into a restaurant-worthy masterpiece.