Description
A classic Austrian dish made from a thin, breaded, and pan-fried veal cutlet.
Ingredients
Scale
- 4 veal cutlets (about 6 oz each)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups fine breadcrumbs
- Salt and black pepper to taste
- 1/2 cup clarified butter or vegetable oil for frying
- Lemon wedges for serving
Instructions
- Place each veal cutlet between two sheets of plastic wrap. Pound them thinly to about 1/8 inch thickness using a meat mallet.
- Season both sides of the pounded cutlets with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each cutlet first in flour, shaking off excess.
- Dip the floured cutlet into the egg, letting excess drip off.
- Coat the cutlet thoroughly in breadcrumbs, pressing lightly so they adhere. Do not press hard.
- Heat the clarified butter or oil in a large skillet over medium-high heat until hot but not smoking.
- Carefully place one or two cutlets in the hot fat, depending on skillet size. Fry for 2 to 3 minutes per side until golden brown and cooked through. The breading should puff up slightly.
- As the schnitzel fries, gently shake the pan so the fat washes over the top surface of the meat.
- Remove the cooked schnitzel and place it on a wire rack or paper towel-lined plate to drain excess fat.
- Repeat with remaining cutlets, adding more fat if necessary.
- Serve immediately with a lemon wedge.
Notes
- Use very fine breadcrumbs for the most authentic texture.
- Do not overcrowd the pan when frying; cook in batches.
- The traditional accompaniment is potato salad or parsley potatoes.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Main Course
- Method: Pan Frying
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cutlet
- Calories: 450
- Sugar: 1
- Sodium: 350
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 1
- Protein: 35
- Cholesterol: 150
Keywords: Wiener Schnitzel, veal cutlet, Austrian food, breaded meat, pan fried