Wiener Schnitzel
by Tavolino
A classic Austrian dish made from thinly pounded veal cutlets, breaded and pan-fried in clarified butter until golden brown. It is traditionally served with lemon wedges.
Ingredients
- Veal cutlets (veal knuckle or topside) 4 pieces (160 g each)
- Salt 4 pinches
- Clarified butter (or neutral oil) 500 g
- Lemon (for garnish) 1 piece
- Wheat flour (all-purpose) 150 g
- Eggs (size M) 2 pieces
- Breadcrumbs 300 g
Preparation
- 1
Carefully pound the 4 veal cutlets (160 g each) between two layers of plastic wrap using a meat mallet until very thin.
- 2
Season the cutlets on both sides with a total of 4 pinches of salt.
- 3
Prepare three shallow bowls: one with 150 g of wheat flour, one with 2 beaten eggs, and one with 300 g of breadcrumbs.
- 4
First, coat the cutlets in the flour, gently shaking off any excess.
- 5
Next, dip the cutlets into the beaten egg, ensuring they are well coated on all sides.
- 6
Finally, coat the cutlets in the breadcrumbs. Do not press the crumbs down, so that the breading puffs up nicely during frying.
- 7
Heat plenty of clarified butter in a large pan over medium heat until it foams.
- 8
Place the cutlets into the hot fat and pan-fry until golden brown, gently shaking the pan as they cook.
- 9
After about 2 to 3 minutes, flip and fry the other side until golden brown as well.
- 10
Remove the finished schnitzels from the pan and let them drain briefly on paper towels.
- 11
Cut the lemon into wedges.
- 12
Serve the Wiener Schnitzel immediately while hot with the lemon wedges.