Wiener Schnitzel

🧂 Ingredients

• 4 pieces Veal cutlets(about 170g (6 oz) each, from the leg or loin, preferably top round or sirloin)
• 1 cup All-purpose flour(for dredging)
• 2 Eggs(large, lightly beaten with 1 tablespoon of water or milk)
• 2 cups Fine breadcrumbs(preferably panko or fresh, fine breadcrumbs for a crispier coating)
• generous amount Clarified butter (Ghee) or neutral oil(enough to generously coat the bottom of the pan, approximately 1/2 to 3/4 cup)
• to taste Salt
• to taste Freshly ground black pepper
• for serving Lemon wedges

👨‍🍳 Instructions

1. 1

   Prepare the veal: Place one veal cutlet between two pieces of plastic wrap or in a sturdy plastic bag. Using a meat mallet or the bottom of a heavy pan, gently but firmly pound the veal to an even thickness of about 5mm (1/4 inch). Repeat with the remaining cutlets. Be careful not to tear the meat. Season both sides of each pounded cutlet generously with salt and freshly ground black pepper.

   ⏱️ 10 minutes
2. 2

   Set up the breading station: Arrange three shallow dishes or plates. Place the flour in the first dish. In the second dish, whisk the eggs with a tablespoon of water or milk until well combined. Place the breadcrumbs in the third dish. Ensure the dishes are wide enough to accommodate the cutlets.

   ⏱️ 5 minutes
3. 3

   Bread the veal: Working with one cutlet at a time, first dredge it thoroughly in the flour, shaking off any excess. Then, dip it into the beaten egg mixture, ensuring it's fully coated, and let any excess drip off. Finally, press the cutlet firmly into the breadcrumbs, coating both sides evenly. Gently press the breadcrumbs onto the meat to ensure a good adhesion. Set the breaded cutlets aside on a clean plate or wire rack while you prepare the pan.

   ⏱️ 5 minutes
4. 4

   Heat the fat: In a large, heavy-bottomed skillet (cast iron or stainless steel works well), heat a generous amount of clarified butter or oil over medium-high heat. You want enough fat to come about halfway up the sides of the schnitzel. The fat is ready when a breadcrumb dropped into it sizzles immediately and floats to the surface, turning golden brown within seconds. Aim for a temperature of approximately 170°C (340°F).

   ⏱️ 5 minutes
5. 5

   Fry the schnitzel: Carefully place 1 or 2 breaded cutlets into the hot fat, ensuring not to overcrowd the pan. Fry for about 2-3 minutes per side, or until deeply golden brown and puffed. To achieve the signature ruffled appearance, gently swirl the pan continuously while the schnitzel fries. This causes the fat to bubble up around the edges of the breading, creating delicate waves. Adjust the heat as needed to maintain a consistent frying temperature and prevent burning.

   ⏱️ 4-6 minutes
6. 6

   Drain and serve: Once golden brown and cooked through, remove the schnitzel from the pan using tongs and drain on a wire rack set over a baking sheet or on paper towels. This helps keep the coating crisp. Repeat with the remaining schnitzel, adding more fat to the pan if necessary and ensuring it's hot before adding the next batch. Serve immediately with fresh lemon wedges.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the crispiest coating, use panko breadcrumbs or fresh breadcrumbs made from day-old bread.
• ✓Don't overcrowd the pan when frying; cook in batches if necessary to ensure even browning and crispiness.
• ✓Swirling the pan during frying is key to achieving the characteristic 'ruffled' appearance of authentic Wiener Schnitzel.
• ✓Serve immediately after frying for the best texture and flavor. The schnitzel will lose its crispness if left to sit.
• ✓While veal is traditional for Wiener Schnitzel, pork is commonly used for 'Schnitzel Wiener Art' (Viennese-style schnitzel).

🔄 Variations

• Schnitzel Wiener Art: Use thinly sliced pork cutlets instead of veal.
• Jägerschnitzel: Serve the schnitzel topped with a rich mushroom and cream sauce.
• Zigeunerschnitzel: Serve with a spicy bell pepper and tomato sauce (also known as 'Paprikaschnitzel').

🥗 Nutrition

Per serving