Classic Wiener Schnitzel Recipe
A classic Wiener Schnitzel recipe featuring tender veal cutlets breaded and pan-fried to golden perfection, served with a fresh lemon garnish for a traditional Austrian dish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Austrian
Ingredients
Meat
- 4 veal cutlets (about 1/4 inch thick)
Breading
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
Seasoning
- Salt and pepper to taste
Cooking Fat
- 4 tablespoons butter or vegetable oil
Garnish
- Lemon slices for garnish
Instructions
- Prepare the Cutlets. Season the veal cutlets generously with salt and pepper on both sides to enhance flavor.
- Dredging Process. Set up three shallow bowls containing flour, beaten eggs, and breadcrumbs respectively. Coat each cutlet first in flour, shaking off any excess, then dip into the beaten eggs, and finally press into the breadcrumbs to form an even coating.
- Frying. Heat butter or vegetable oil in a large skillet over medium-high heat until hot. Place the breaded cutlets carefully into the pan without overcrowding, cooking each for about 3 minutes per side until they develop a crispy golden-brown crust.
- Drain and Serve. Remove the schnitzels and place them on a paper towel-lined plate to absorb excess oil. Serve immediately, garnished with fresh lemon slices to squeeze over the top for added zest.
Notes
- For extra crispiness, use fresh breadcrumbs or panko.
- If veal is unavailable, thinly sliced pork or chicken cutlets are good substitutes.
- Use clarified butter to prevent burning and enhance flavor during frying.
- Do not overcrowd the pan as this lowers the oil temperature and results in soggy schnitzels.
- Serve with traditional sides like potato salad or lingonberry jam for an authentic experience.
Find it online: https://mealsbykate.com/classic-wiener-schnitzel-recipe/
