Classic Wiener Schnitzel with Lemon Herb Butter 🥩🍋✨

New Recipe: 

Classic Wiener Schnitzel with Lemon Herb Butter 🥩🍋✨

Ingredients:

• For the schnitzel:
  

  • 4 veal cutlets (about ¼ inch thick, or use pork or chicken as an alternative)
  • Salt and black pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 tbsp milk
  • 1 ½ cups fine breadcrumbs
  • 4 tbsp clarified butter or vegetable oil, for frying

• For the lemon herb butter (optional):

  • 4 tbsp unsalted butter, softened
  • 1 tsp fresh parsley, finely chopped
  • 1 tsp fresh chives, finely chopped
  • 1 tsp lemon zest
  • Pinch of salt

• For serving:

  • Lemon wedges
  • Fresh parsley for garnish

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Instructions:

1. Prepare the cutlets:

   • Place each veal cutlet between two sheets of plastic wrap or parchment paper. Pound with a meat mallet until evenly thin (about ¼ inch).
   • Season both sides of the cutlets with salt and pepper.

2. Set up the breading station:

   • Place the flour in one shallow dish.
   • In another dish, beat the eggs with the milk.
   • In a third dish, spread the breadcrumbs evenly.

3. Bread the schnitzel:

   • Dredge each cutlet in the flour, shaking off the excess.
   • Dip it into the egg mixture, allowing any excess to drip off.
   • Coat it evenly in breadcrumbs, pressing lightly to adhere. Place the breaded cutlets on a plate or tray.

4. Prepare the lemon herb butter (optional):

   • Mix the softened butter with parsley, chives, lemon zest, and a pinch of salt. Set aside.

5. Fry the schnitzel:

   • Heat the clarified butter or oil in a large skillet over medium-high heat. The fat should be hot but not smoking.
   • Fry the schnitzels one or two at a time for 2-3 minutes per side, until golden brown and crispy. Adjust the heat to prevent burning.
   • Transfer to a plate lined with paper towels to drain excess fat.

6. Serve:

   • Place each schnitzel on a plate, topped with a dollop of lemon herb butter (if using). Garnish with fresh parsley and serve with lemon wedges.

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Optional Variations:

• Add a pinch of paprika to the breadcrumbs for a subtle smoky flavor.
• Serve with a side of potato salad, cucumber salad, or spaetzle for a traditional Austrian touch.
• Use panko breadcrumbs for an extra crispy texture.