Wiener Schnitzel is a traditional Austrian dish, and it’s considered one of the national dishes of Austria. It consists of a thin slice of veal that is breaded and fried until golden and crispy. The classic Wiener Schnitzel is typically served with a slice of lemon, lingonberry jam, and sides like potato salad or cucumber salad. This delicious dish is celebrated for its tender meat encased in a crunchy, golden crust.
Ingredients:
- 4 veal cutlets (about 150 grams each), pounded to about 1/4 inch thickness
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons whole milk or water
- 2 cups fine dry breadcrumbs
- Vegetable oil or clarified butter, for frying
- Lemon wedges, to serve
Appliances and Special Utensils:
- Meat mallet (for pounding the cutlets)
- Three shallow bowls (for breading)
- Large frying pan or skillet
- Kitchen tongs
- Paper towels (for draining)
- Serving platter
Recipe:
- Prepare the Cutlets:
- Season the veal cutlets with salt and pepper on both sides. Using a meat mallet, pound the cutlets to an even thickness of about 1/4 inch, taking care not to tear the meat.
- Set Up the Breading Station:
- Arrange three shallow bowls for the breading process. In the first bowl, place the flour. In the second bowl, beat the eggs with the milk or water until well combined. In the third bowl, spread out the breadcrumbs.
- Bread the Cutlets:
- Dredge each cutlet first in flour, shaking off any excess. Dip next into the egg mixture, allowing the excess to drip off. Finally, coat evenly with breadcrumbs, pressing gently to adhere and cover completely. Set aside on a plate.
- Fry the Schnitzels:
- In a large frying pan, heat enough oil or clarified butter to come halfway up the sides of the cutlets over medium-high heat. Once hot, fry the schnitzels in batches, without crowding the pan, for about 2-3 minutes on each side or until golden brown and cooked through. Adjust the heat as necessary to prevent burning.
- Drain and Serve:
- Use kitchen tongs to transfer the schnitzels to a plate lined with paper towels to drain excess oil. Serve hot, garnished with lemon wedges. Optionally, accompany with lingonberry jam and a side of potato or cucumber salad.
Enjoy the crispy and tender flavors of this classic Austrian dish!