German Wiener Schnitzel
German Wiener Schnitzel is a classic crispy breaded cutlet with Central European roots.Traditionally, it is prepared using thinly pounded veal.The meat is coated with flour, egg, and breadcrumbs before frying.A loose breadcrumb coating creates its characteristic delicate crunch.Fresh lemon juice provides a bright contrast to the rich fried crust.Serve immediately with potatoes, salad, or your favorite traditional side dishes.
Ingredients
- 4 thin veal cutlets, approximately 150–170 g each
- ½ cup all-purpose flour
- 1 cup fine, dry breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Vegetable oil, clarified butter, or a combination, for frying
- 1–2 tablespoons butter, optional
- Lemon wedges, for serving
- Fresh parsley, for garnish
Instructions
- Place each veal cutlet between two sheets of plastic wrap or parchment paper. Gently pound the meat with a meat mallet until it is very thin, approximately 3–5 mm thick.
- Lightly season both sides of the veal with salt and freshly ground black pepper.
- Place the flour in one shallow bowl.
- Place the breadcrumbs in a third bowl.
- Lightly coat each cutlet in flour, shaking off the excess.
- Finally, coat the cutlet with breadcrumbs.
- Heat enough oil or clarified butter in a large skillet to generously surround the schnitzel.
- The fat should be hot before the meat goes into the pan. A breadcrumb dropped into the oil should begin sizzling immediately.
- Gently shake or tilt the pan occasionally so the hot fat moves around the surface of the schnitzel.
- Serve immediately with fresh lemon wedges. Squeeze lemon over the schnitzel just before eating.
Notes
- Traditional meat: Authentic Wiener Schnitzel is traditionally made with veal.
- Thin meat matters: A thin, evenly pounded cutlet cooks quickly and remains tender.
- Use fresh breadcrumbs: Fresh or good-quality fine breadcrumbs provide a better crust.
- Don't compress: Pressing breadcrumbs firmly onto the meat can make the coating dense.
- Hot fat is essential: Insufficiently hot oil can produce a greasy schnitzel.
- Avoid overcrowding: Cook in batches if necessary.
- Serve immediately: Schnitzel tastes best when freshly fried.
- Lemon is important: Its acidity cuts through the richness and brightens the dish.