Mains
Wiener Schnitzel (Breaded Veal Cutlet)
Ingredients
- - 4 veal escalopes (about 150 g / 5 oz each), pounded thin
- - 100 g (3/4 cup) plain flour
- - 2 large eggs, beaten
- - 150 g (1 1/2 cups) fine breadcrumbs
- - 1 tsp salt
- - 1/2 tsp ground black pepper
- - 150 g (2/3 cup) clarified butter or vegetable oil, for frying
- - 1 lemon, cut into wedges, to serve
Method
- Place the veal escalopes between two sheets of plastic wrap and pound to an even thickness of about 3-4 mm (1/8 inch).
- Season both sides of the escalopes with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs.
- Dredge each escalope first in flour, shaking off the excess, then in egg, then in breadcrumbs, pressing gently so the crumbs adhere loosely rather than compacting.
- Heat the clarified butter or oil in a large frying pan over medium-high heat until shimmering.
- Fry the schnitzels one or two at a time, gently shaking the pan to help the coating puff, for 2-3 minutes per side until golden brown and crisp.
- Drain briefly on paper towels and serve immediately with lemon wedges.
Introduction: Wiener Schnitzel is Austria’s most famous dish, a thin, tender veal cutlet breaded and fried until light and golden.
Cultural Background: Wiener Schnitzel is Austria’s most famous dish, a thin, tender veal cutlet breaded and fried until light and golden. Protected in name by Austrian culinary tradition (a true Wiener Schnitzel is made from veal), it is central to Viennese restaurant culture and remains the dish most associated with Austrian cuisine worldwide.
Tips: Don’t press the breadcrumb coating down too firmly — a light touch helps it puff up into the classic wavy crust. Use enough fat that the schnitzel is nearly shallow-fried, not just pan-fried, for the authentic result.
Variations: Substitute pork for veal to make Schnitzel Wiener Art (schnitzel Viennese-style), a common and legal variation using pork. Serve with Erdäpfelsalat (Austrian potato salad) or a simple green salad, as is traditional.
Vegetarian/Vegan: A vegetarian version can be made using breaded and fried celeriac or mushroom slices in place of veal.
Storage: Best eaten fresh; if needed, store cooked schnitzels covered in the refrigerator for up to 1 day.
Reheating: Reheat in a hot oven at 200°C (400°F) for 8-10 minutes to help restore crispness; avoid microwaving as it will make the coating soggy.
Nutrition: Approx. per serving: 480 kcal, 32g protein, 28g carbohydrate, 26g fat
FAQs:
Q: Can I use pork instead of veal? A: Yes, this is very common and is called Schnitzel Wiener Art rather than true Wiener Schnitzel, which by tradition is veal. Q: Why does the coating look wavy and puffed? A: Gently shaking the pan while frying helps the breadcrumb coating separate slightly from the meat, creating the classic puffed texture.
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