Wiener Schnitzel: Breaded veal cutlet.
Wiener Schnitzel is a traditional Austrian dish that has gained popularity worldwide. This classic delicacy involves tender veal cutlets that are pounded thin, coated in a breadcrumb mixture with flour and eggs, and fried to golden, crispy perfection. The cutlets are typically served with a slice of lemon to enhance their flavor and can be accompanied by a variety of sides such as parsley potatoes, cucumber salad, or lingonberry jam. This elegant dish is a staple of Austrian cuisine and offers a simple yet satisfying taste experience with its crisp exterior and delicate interior.
The Wiener Schnitzel, Austria's beloved national dish, is a symphony of simplicity and taste. Made with tender veal, coated in a light breadcrumb crust, and fried to golden perfection, this dish is the epitome of comfort food with a regal twist. In honor of DW Food's emphasis on authentic and high-quality ingredients, I present a classic recipe that brings a taste of Vienna into your kitchen.
Ingredients:
- 4 veal cutlets (about 180-200g each), pounded to 3-4mm thickness
- Salt, to taste
- Ground white pepper, to taste
- Plain flour, for dredging
- 2 large eggs, beaten
- 200g breadcrumbs, finely ground (preferably from dried Kaiser rolls)
- Clarified butter or vegetable oil, for frying
- Lemon wedges, for serving
- Fresh parsley, optional for garnish
Equipment:
- Meat mallet
- 3 shallow plates (for flour, egg, and breadcrumbs)
- Large frying pan
- Paper towels
- Spatula
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Instructions:
1. Lay the veal cutlets out and season both sides with salt and white pepper. If needed, further pound the cutlets between two sheets of plastic wrap to achieve an even thickness.
2. Set up your dredging station with three shallow dishes. Place flour in the first dish, beaten eggs in the second dish, and breadcrumbs in the third dish.
3. Dredge each cutlet in flour, shaking off any excess. Then dip into the beaten eggs, ensuring the veal is fully coated. Finally, cover both sides with breadcrumbs, pressing gently to adhere. Do not press too hard, as the coating should be light and airy.
4. Heat a generous amount of clarified butter or oil in a large frying pan over medium-high heat. The fat should come approximately halfway up the sides of the schnitzels when they are added.
5. Once the fat is shimmering, carefully lay the breaded cutlets into the pan. Do not overcrowd; cook in batches if necessary.
6. Fry the schnitzels for 2 to 3 minutes per side or until they are a deep golden brown. The goal is to achieve a crispy exterior while ensuring the veal remains tender and juicy.
7. As each schnitzel is cooked, transfer it to a plate lined with paper towels to absorb any excess oil.
8. Serve immediately, garnished with lemon wedges and fresh parsley if you like. The traditional method is to squeeze a little lemon over the schnitzel just before eating for a burst of flavor.
Cooking Tip:
Maintain the oil's temperature while frying to prevent the schnitzel from absorbing too much oil and becoming greasy. A proper fry should result in a light and crispy coating that doesn't soak up the fat.
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Attribution to the author DW Food and their YouTube channel https://www.youtube.com/@DWFood
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