Wienerschnitzel
By Culiora
A classic Austrian dish consisting of a very thin, pan-fried veal cutlet, breaded and served with lemon. It's a crisp, tender, and incredibly satisfying main course.
- Servings: 4
- Prep time: 20 min
- Cook time: 15 min
- Total time: 35 min
Ingredients
- 4 Veal Cutlets (from the leg)
- 0.5 cup All-purpose Flour
- 2 Eggs
- 1 cup Plain Breadcrumbs
- 1 cup Vegetable Oil (or Clarified Butter)
- 4 Lemon Wedges
- to taste Salt
- to taste Black Pepper
Instructions
- Place each veal cutlet between two sheets of plastic wrap. Using a meat mallet, pound the cutlets very thinly, to about 2-3 mm (1/8 inch) thickness. Season both sides with salt and pepper.
- Set up a breading station: Place flour in one shallow dish, lightly beaten eggs in a second, and breadcrumbs in a third.
- Dredge each veal cutlet first in flour, shaking off any excess. Then dip it into the beaten egg, ensuring it's fully coated. Finally, press it into the breadcrumbs, making sure it's evenly coated on both sides. Gently pat to adhere the breadcrumbs without pressing too hard.
- Heat a generous amount of vegetable oil or clarified butter in a large skillet over medium-high heat. You'll need enough fat to shallow-fry the schnitzels.
- Carefully place 1-2 schnitzels in the hot oil (do not overcrowd the pan). Fry for 2-3 minutes per side, or until golden brown and crispy, turning once. The schnitzel should 'puff up' slightly.
- Remove from the pan and drain on paper towels to remove excess fat.
- Serve immediately with a lemon wedge. Traditionally accompanied by potato salad or lingonberry jam.