Austrian · Miscellaneous
Wiener Schnitzel
Austrian breaded veal cutlet, pounded thin and fried until golden and crispy
The Method
Instructions
First things first, take your veal cutlets and place each one between two sheets of plastic wrap. Now, gently pound them with a meat mallet or rolling pin until they are about 3mm thick . This helps tenderize the meat and ensures even cooking. You want them thin but not falling apart, so take your time with this step.
Once your cutlets are nicely flattened, sprinkle both sides generously with salt and pepper. This simple seasoning really makes the flavors pop, so don't be shy here.
Next, get your dredging stations ready by setting up three shallow dishes side by side: one with flour, one with beaten eggs, and one with breadcrumbs. This classic setup makes the coating process smooth and foolproof.
Take each cutlet and start by coating it in the flour, making sure to shake off any extra flour that might clump. The flour helps the egg stick better, so don't skip this step. Then, dip the floured cutlet into the beaten eggs, letting any excess drip off gently , you want a light but even egg wash.
Finally, press the cutlet firmly into the breadcrumbs, making sure it's completely covered. You can even give it a little extra press to help the crumbs adhere well. This is what will give your schnitzel that beautiful golden crust.
Now, heat a combination of butter and vegetable oil in a large skillet over medium high heat . The butter adds wonderful flavor, while the oil helps prevent burning. Let it get hot enough that a breadcrumb sizzles when dropped in, but not smoking.
Carefully place your breaded cutlets in the hot fat, but be sure to fry them one at a time or at most two if your pan is big enough. Don't overcrowd the pan , or they won't crisp up properly. You want each schnitzel to have room to float gently in the fat and puff up a bit , that's when you know the crust is coming out perfect.
Fry for about 2 to 3 minutes per side , or until each side is a gorgeous golden brown. Keep an eye on them and adjust the heat if the butter starts browning too fast. Flip with care using tongs or a spatula to keep the crust intact.
Once cooked, transfer the schnitzels to a plate lined with paper towels to drain off any excess fat. This keeps them nice and crisp instead of greasy.
Serve your wiener schnitzel immediately while it's hot and crispy, with fresh lemon wedges for squeezing over the top , the bright acidity is just perfect. Don't forget some traditional sides too, like a creamy potato salad and a little dollop of lingonberry jam on the side for that authentic Austrian touch. Enjoy every bite!
Once your cutlets are nicely flattened, sprinkle both sides generously with salt and pepper. This simple seasoning really makes the flavors pop, so don't be shy here.
Next, get your dredging stations ready by setting up three shallow dishes side by side: one with flour, one with beaten eggs, and one with breadcrumbs. This classic setup makes the coating process smooth and foolproof.
Take each cutlet and start by coating it in the flour, making sure to shake off any extra flour that might clump. The flour helps the egg stick better, so don't skip this step. Then, dip the floured cutlet into the beaten eggs, letting any excess drip off gently , you want a light but even egg wash.
Finally, press the cutlet firmly into the breadcrumbs, making sure it's completely covered. You can even give it a little extra press to help the crumbs adhere well. This is what will give your schnitzel that beautiful golden crust.
Now, heat a combination of butter and vegetable oil in a large skillet over medium high heat . The butter adds wonderful flavor, while the oil helps prevent burning. Let it get hot enough that a breadcrumb sizzles when dropped in, but not smoking.
Carefully place your breaded cutlets in the hot fat, but be sure to fry them one at a time or at most two if your pan is big enough. Don't overcrowd the pan , or they won't crisp up properly. You want each schnitzel to have room to float gently in the fat and puff up a bit , that's when you know the crust is coming out perfect.
Fry for about 2 to 3 minutes per side , or until each side is a gorgeous golden brown. Keep an eye on them and adjust the heat if the butter starts browning too fast. Flip with care using tongs or a spatula to keep the crust intact.
Once cooked, transfer the schnitzels to a plate lined with paper towels to drain off any excess fat. This keeps them nice and crisp instead of greasy.
Serve your wiener schnitzel immediately while it's hot and crispy, with fresh lemon wedges for squeezing over the top , the bright acidity is just perfect. Don't forget some traditional sides too, like a creamy potato salad and a little dollop of lingonberry jam on the side for that authentic Austrian touch. Enjoy every bite!
Pairs Well With
