📝 About This Recipe
Experience the crown jewel of Austrian cuisine with this authentic Wiener Schnitzel, a dish that defines Viennese elegance. This recipe features milk-fed veal pounded to paper-thin perfection, enveloped in a light, souffléd breading that ripples like golden silk. It is a masterclass in texture, offering a satisfying crunch that gives way to incredibly tender, succulent meat.
🥗 Ingredients
The Veal
- 4 pieces Veal cutlets (from the leg or top round, about 5-6 oz each)
- 1 teaspoon Fine sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Breading Station
- 1 cup All-purpose flour (sifted)
- 3 Large eggs (at room temperature)
- 1 tablespoon Heavy cream (adds richness to the egg wash)
- 2 cups Dry breadcrumbs (very fine, preferably Kaiser roll crumbs)
Frying Medium
- 1 cup Clarified butter (Ghee) (traditional for flavor and high smoke point)
- 1/2 cup Neutral vegetable oil (to supplement the butter)
Traditional Garnish
- 1 whole Lemon (cut into wedges or fancy halves)
- 1 small bunch Fresh parsley (finely chopped)
- 1 tablespoon Capers (optional, for the 'anchovy eye')
- 4 pieces Anchovy fillets (optional traditional garnish)
👨🍳 Instructions
-
1
Place the veal cutlets between two sheets of heavy-duty plastic wrap or inside a gallon-sized freezer bag to prevent tearing.
-
2
Using a flat meat mallet, gently pound the veal from the center outward until it is an even 1/8-inch thickness. The goal is a large, thin sheet of meat.
-
3
Lightly nick the edges of the veal with a sharp knife every 2 inches; this prevents the meat from curling as it hits the hot fat.
-
4
Prepare three wide, shallow bowls: one with the flour, one with the eggs beaten together with the heavy cream, and one with the fine breadcrumbs.
-
5
Season both sides of the flattened veal generously with sea salt and a touch of black pepper.
-
6
Dredge a cutlet in the flour, shaking off every bit of excess. It should only have a ghostly, translucent dusting.
-
7
Dip the floured meat into the egg mixture, ensuring total coverage. Let the excess drip off for a moment.
-
8
Lay the meat into the breadcrumbs. Do NOT press the crumbs into the meat; simply toss them over and shake off the excess. This allows the coating to 'soufflé' or puff up during frying.
-
9
In a large, heavy-bottomed skillet, heat the clarified butter and oil over medium-high heat until it reaches 330°F-350°F (170°C). The fat should be deep enough (about 1 inch) so the Schnitzel 'swims'.
-
10
Carefully lay the Schnitzel into the hot fat, laying it away from you to avoid splashes. Work in batches to avoid crowding the pan.
-
11
While frying, constantly shake the pan gently in a circular motion. Use a spoon to baste the top of the meat with the hot fat. This creates the signature wavy, puffed crust.
-
12
Fry for 2-3 minutes until the bottom is a deep golden brown, then flip carefully and fry for another 1-2 minutes.
-
13
Remove the Schnitzel and let it drain briefly on paper towels. Serve immediately while the crust is crisp and airy.
💡 Chef's Tips
Use high-quality, fine breadcrumbs; coarse Panko is not traditional and won't create the classic ripple effect. Never press the breadcrumbs into the meat; a light touch is the secret to the 'soufflé' crust. Clarified butter is essential for that authentic nutty flavor and to prevent the coating from burning. Always fry in enough fat so the meat doesn't touch the bottom of the pan; it must float to brown evenly. Do not bread the meat in advance; the moisture from the meat will soak the breadcrumbs, resulting in a soggy crust.
🍽️ Serving Suggestions
Serve with a classic Austrian Erdäpfelsalat (warm potato salad with vinegar and oil). A side of Preiselbeeren (lingonberry jam) provides a perfect tart contrast to the rich meat. Pair with a crisp, dry Austrian white wine like a Grüner Veltliner or a cold Lager. Add a simple cucumber salad (Gurkensalat) with dill and sour cream for a refreshing crunch. Garnish with a lemon slice wrapped in cheesecloth to prevent seeds from falling onto the plate.