📝 About This Recipe
A true masterpiece of Austrian cuisine, the Wiener Schnitzel is the ultimate expression of 'Fried & Crispy Indulgences.' This iconic dish features milk-fed veal pounded to delicate thinness, enveloped in a light, souffléd breading that ripples like golden silk. When prepared correctly, the crust should shatter at the touch of a fork, revealing succulent, tender meat that embodies the heart of Viennese comfort.
🥗 Ingredients
The Meat
- 4 pieces Veal Cutlets (approx. 5-6 oz each, cut from the leg or top round)
- to taste Salt (fine sea salt preferred)
- to taste Black Pepper (freshly cracked)
The Breading Station
- 1 cup All-purpose Flour (sifted for lightness)
- 3 large Eggs (whisked thoroughly with a fork, not a whisk)
- 1 tablespoon Heavy Cream (added to the eggs for richness)
- 2 cups Breadcrumbs (very fine, dry Kaiser roll crumbs or plain breadcrumbs)
Frying Medium
- 1 cup Clarified Butter (Ghee) (essential for the authentic nutty flavor)
- 1/2 cup Vegetable Oil (neutral oil with high smoke point)
- 2 tablespoons Butter (cold, added at the end for 'frothing')
Garnish & Service
- 1 large Lemon (cut into wedges or fancy crowns)
- 1 bunch Fresh Parsley (curly variety, flash-fried or fresh)
- 1 tablespoon Capers (optional garnish)
- 4 pieces Anchovy Fillets (optional, for traditional garnish)
👨🍳 Instructions
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1
Place the veal cutlets between two sheets of heavy-duty plastic wrap or in a freezer bag to prevent tearing.
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2
Using a heavy meat mallet (the flat side), gently pound the veal from the center outward until it is an even 1/4-inch (approx. 4mm) thickness. Aim for a large, thin surface area.
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3
Lightly nick the edges of the meat with a sharp knife every inch or so; this prevents the meat from curling upward during frying.
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4
Generously season both sides of the veal with sea salt and freshly cracked black pepper.
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5
Set up three wide, shallow bowls: one with flour, one with the eggs beaten with heavy cream, and one with the fine breadcrumbs.
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6
Dredge a cutlet in the flour, shaking off every bit of excess. It should only have a ghostly, translucent dusting.
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7
Dip the floured meat into the egg mixture, ensuring every millimeter is coated, then let the excess drip off.
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8
Lay the meat in the breadcrumbs. Crucially, DO NOT press the crumbs into the meat. Simply pat them on gently and shake off the excess. This allows the crust to 'soufflé' or puff up away from the meat.
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9
In a large, heavy-bottomed skillet, heat the clarified butter and oil until it reaches 350°F (175°C). The fat should be deep enough (about 1 inch) so the Schnitzel can 'swim' without touching the bottom.
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10
Carefully lay the Schnitzel into the hot fat, laying it away from you to avoid splashes. Fry only one or two at a time to maintain oil temperature.
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11
While frying, constantly shake the pan back and forth in a circular motion. Use a spoon to continuously baste the top of the meat with the hot fat. This is the secret to the wavy, puffed crust.
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12
Once the underside is a deep golden brown (about 2-3 minutes), carefully flip the Schnitzel using tongs or a spatula.
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13
Add the 2 tablespoons of cold butter to the pan now; it will foam up and add a final dimension of flavor and color. Fry for another 2 minutes.
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14
Remove the Schnitzel and let it drain briefly on paper towels or a wire rack. Serve immediately while the crust is at its peak crispness.
💡 Chef's Tips
Use high-quality clarified butter (ghee) for the best flavor; regular butter will burn at the necessary frying temperature. Never press the breadcrumbs into the meat; the air trapped between the meat and the coating is what creates the signature bubbles. Ensure the oil is hot enough before starting; if the oil is too cool, the breading will absorb grease and become heavy. Always bread the meat immediately before frying; if it sits, the flour will absorb moisture and the crust won't puff. If veal is unavailable, high-quality pork tenderloin (Schweinshaxe) is a delicious and common 'Wiener Art' substitute.
🍽️ Serving Suggestions
Classic Austrian Potato Salad (Erdäpfelsalat) made with vinegar, mustard, and red onions. Lingonberry jam (Preiselbeeren) provides a tart, sweet contrast to the rich, fried meat. A crisp, cold cucumber salad with dill and sour cream. A glass of chilled Austrian Grüner Veltliner or a dry Riesling. Lightly sautéed parsley potatoes tossed in butter.