Wiener Schnitzel

“Wiener Schnitzel is one of Austria’s most famous culinary exports and a cornerstone of Viennese cuisine. The dish consists of thinly pounded veal coated in flour, egg, and breadcrumbs before being fried until golden and crisp.”

Difficulty

Intermediate

Yield

Serves 4

Ingredients

4 veal cutlets (approximately 150-180 grams each)1 cup all-purpose flour3 eggs2 cups fine breadcrumbs1 teaspoon salt1 teaspoon black pepper1 cup grapeseed oil1/2 cup unsalted butter2 lemon, cut into wedges1/4 cup parsley, chopped

Equipment

Chef's knifeCutting boardMeat malletPlastic wrapMeasuring cupsMeasuring spoonsBowls, various sizesLarge frying panTongsPaper towelBaking sheetTasting spoonsDish towels

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Place the veal cutlets between two sheets of plastic wrap and gently pound them to approximately ¼ inch thickness.

Season both sides of the veal with salt and black pepper.

Place the flour, beaten eggs, and breadcrumbs into three separate shallow bowls.

Prepare a paper towel-lined tray for draining after frying.

Dredge each veal cutlet lightly in flour, shaking off any excess.

Dip the cutlet into the beaten egg, ensuring it is completely coated.

Transfer to the breadcrumbs and coat evenly without pressing the breadcrumbs firmly into the meat.

Heat the vegetable oil and butter in a large frying pan over medium-high heat.

Once the fat is hot, carefully add the schnitzel and fry for 2 – 3 minutes per side until golden brown.

Gently move the pan during cooking and spoon hot fat over the top to encourage the traditional light and airy crust.

Remove the schnitzel and transfer to the prepared tray.

Allow to rest for 1 minute before serving.

Garnish with lemon wedges and chopped parsley.

Serve immediately.