Wiener Schnitzel (Austria)

Cooking Time: 25 minutes

Wiener Schnitzel is a classic Austrian dish, traditionally made with veal that is thinly pounded, breaded, and pan-fried until golden and crispy. Here’s an authentic recipe to make this delicious and simple dish at home.

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Ingredients (Serves 4)

• 4 veal cutlets (about 150g each, or substitute with pork or chicken if preferred)

• Salt and freshly ground black pepper, to taste

• 1 cup all-purpose flour, for dredging

• 2 large eggs, beaten

• 1 cup plain breadcrumbs (not seasoned)

• 1/2 cup clarified butter or a mix of butter and oil for frying

• Lemon wedges, for serving

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Instructions

Step 1: Prepare the Meat

1. Place each veal cutlet between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to gently pound each cutlet to about 1/4 inch thickness.

2. Season both sides of the cutlets with salt and pepper.

   
   

Step 2: Set Up the Breading Station

1. Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

2. Dredge each cutlet first in flour, shaking off the excess, then dip in the beaten eggs, and finally press it into the breadcrumbs, ensuring each cutlet is fully coated. Do not press too hard; a light coating helps keep the crust airy.

   
   

Step 3: Fry the Schnitzel

1. In a large skillet, heat the clarified butter or butter-oil mixture over medium heat. The fat should be hot but not smoking (about 160–170°C or 320–340°F).

2. Fry each schnitzel for 2-3 minutes on each side or until golden brown. Tilt the pan slightly and spoon the hot butter over the top to ensure an even, crispy crust.

3. Transfer the cooked schnitzel to a plate lined with paper towels to absorb excess oil.

   
   

Step 4: Serve

1. Serve the Wiener Schnitzel immediately with lemon wedges for a bright, tangy touch. It’s traditionally served with a side of potato salad, cucumber salad, or cranberry sauce.

   
   

Tips for Perfect Wiener Schnitzel

• Clarified Butter: Using clarified butter ensures a high smoke point while keeping the rich flavor.

• Breadcrumbs: Use plain, fine breadcrumbs for the most authentic texture.

• Do Not Overcrowd the Pan: Fry one or two cutlets at a time to ensure even cooking.