Vienna Schnitzel
This classic Vienna Schnitzel features tender, thinly pounded veal covered in a light breadcrumb coating and fried until golden brown.The flour helps the egg adhere smoothly to the meat.Egg creates the essential layer that holds the breadcrumbs in place.Fresh breadcrumbs provide the signature crisp texture.A quick fry keeps the schnitzel juicy while making the exterior beautifully crunchy.Serve immediately with lemon for the most authentic and delicious experience.
Ingredients
For the Schnitzel
- 4 veal cutlets, about 150–170 g each
- ½ cup all-purpose flour
- 2 large eggs
- 1½ cups fine breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½–2 cups neutral frying oil or clarified butter
- 1 lemon, cut into wedges
For Serving
- Fresh parsley, optional
- Lemon wedges
- Potato salad or boiled potatoes
- Cucumber salad or green salad
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 approximately 3–4 mm thick.
- Season both sides lightly with salt and freshly ground black pepper. Avoid heavily seasoning the meat because the delicate flavor of veal should remain noticeable.
- For extra flavor, you can add a very small amount of garlic powder to the breadcrumbs, although traditional Wiener Schnitzel is usually kept simple.
- Finally, place it into the breadcrumbs and coat gently. Do not press the breadcrumbs firmly onto the meat. A loose breadcrumb coating helps produce the characteristic light, crisp crust.
- The fat should be hot enough that the schnitzel begins frying immediately when placed into the pan. Avoid overheating the oil because the breadcrumbs can brown before the meat is cooked.
- For an especially traditional result, gently shake the pan during frying so hot fat moves over the surface of the schnitzel. This can help the breading puff slightly away from the meat.
- Serve immediately with fresh lemon wedges. Squeezing lemon over the schnitzel just before eating adds brightness and balances the richness of the fried coating.
Notes
- Veal is traditional: Authentic Wiener Schnitzel is made with veal.
- Pound the meat evenly: Uneven thickness can cause some areas to overcook.
- Use fresh breadcrumbs: They generally produce a lighter and more delicate crust.
- Don't press the coating: A loose coating helps create a crisp, airy texture.
- Keep the oil hot: Insufficiently hot oil can make schnitzel greasy.
- Don't overcrowd the pan: Frying too many pieces at once lowers the temperature.
- Serve immediately: Schnitzel is best when freshly fried.
- Always