Wiener Schnitzel

Wiener Schnitzel

(A crispy, golden, and tender Austrian classic, made with thinly pounded veal and a light, airy breadcrumb coating.)

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Ingredients

• 4 veal cutlets (about 5-6 oz each)
• Salt & black pepper, to taste
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp milk
• 1 ½ cups fine breadcrumbs (preferably fresh, unseasoned)
• ½ cup clarified butter or neutral oil (sunflower or canola) for frying
• 1 lemon, cut into wedges

For Serving:

• Viennese Potato Salad or cucumber salad
• Lingonberry jam (optional, but traditional in Austria)

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Instructions

1. Prepare the Veal:

1. Place the veal cutlets between two sheets of plastic wrap.
2. Using a meat mallet or rolling pin, gently pound them to about ¼ inch (5-6 mm) thick.
3. Season both sides with salt and black pepper.

2. Prepare the Breading Stations:

1. Place flour in one shallow dish.
2. In a second dish, whisk eggs and milk until combined.
3. Spread breadcrumbs in a third dish.

3. Bread the Schnitzel:

1. Dredge each veal cutlet in flour, shaking off excess.
2. Dip into the egg mixture, ensuring an even coating.
3. Press lightly into the breadcrumbs, making sure they stick but don’t press too hard—the coating should remain light and airy.

4. Fry the Schnitzel:

1. Heat clarified butter or oil in a large skillet over medium-high heat.
2. Fry each schnitzel for 2-3 minutes per side, gently shaking the pan to let hot oil reach all sides.
3. Remove and drain on a wire rack or paper towel.

5. Serve & Enjoy:

• Serve immediately with lemon wedges and potato salad or cucumber salad.
• For a traditional Austrian experience, add lingonberry jam on the side!

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Why This Version Stands Out?

✅ Light, crispy breading—fried perfectly golden brown.
✅ Tender, juicy veal with a delicate crunch.
✅ Classic Austrian flavors—just like in Vienna!

Would you like a pork schnitzel (Schweineschnitzel) version too? 😊🥩🍋