📝 About This Recipe
Wiener Schnitzel is the undisputed crown jewel of Austrian cuisine, a dish that balances rustic comfort with regal elegance. This classic preparation features butterfly-cut veal cutlets pounded to paper-thin perfection, then enveloped in a light, souffléd breading that ripples like a golden silk sheet. When executed correctly, the crust should never cling to the meat, but rather puff up into a crisp, buttery cloud that shatters delightfully with every bite.
🥗 Ingredients
The Meat
- 4 pieces Veal Cutlets (top round or loin, approximately 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 for a lighter coating)
- 3 Large Eggs (room temperature)
- 1 tablespoon Heavy Cream (helps the egg wash soufflé)
- 2 cups Fine Breadcrumbs (traditional Kaiser roll crumbs or plain dried crumbs)
Frying Medium
- 1 cup Clarified Butter (Ghee) (traditional for the best flavor)
- 1/2 cup Neutral Vegetable Oil (high smoke point oil like canola or grapeseed)
Garnish & Service
- 1 large Lemon (cut into wedges or fancy crowns)
- 1 bunch Fresh Parsley (flat-leaf, lightly fried or fresh)
- 4 pieces Anchovy Fillets (optional, for traditional garnish)
- 1 tablespoon Capers (optional, nonpareil variety)
- 4 tablespoons Lingonberry Jam (chilled, served on the side)
👨🍳 Instructions
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1
Place each veal cutlet between two sheets of heavy-duty plastic wrap or inside a gallon-sized freezer bag to prevent tearing.
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2
Using the flat side of a meat mallet, gently pound the veal from the center outward until it is an even 1/4 inch (4mm) thickness. Be patient; you want an even surface without holes.
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3
Lightly season both sides of the pounded meat with sea salt and freshly cracked black pepper.
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4
Set up your breading station with three shallow wide bowls. Place the flour in the first, the eggs whisked with heavy cream in the second, and the breadcrumbs in the third.
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5
Dredge a cutlet in the flour, shaking off every bit of excess. There should only be a translucent dusting of flour remaining.
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6
Dip the floured meat into the egg mixture, ensuring total coverage. Lift and let the excess drip off for a few seconds.
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7
Lay the meat into the breadcrumbs. Do NOT press the crumbs into the meat; simply toss them over and shake off the excess. This 'loose' coating is the secret to the signature wavy crust.
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8
In a large, heavy-bottomed skillet, heat the clarified butter and oil over medium-high heat until it reaches 350°F (175°C). The fat should be deep enough (about 1 inch) so the schnitzel can 'swim'.
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9
Carefully slide one or two cutlets into the hot fat. Do not crowd the pan, as this will drop the temperature and lead to greasiness.
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10
While frying, continuously 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 'soufflé' effect where the breading separates from the meat.
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11
Fry for 2-3 minutes until the underside is a deep golden brown, then flip carefully with tongs.
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12
Fry the second side for another 1-2 minutes until equally golden and crispy.
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13
Remove the schnitzel and place it briefly on paper towels to drain. Immediately transfer to a warm plate.
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14
Serve immediately while piping hot, garnished with a lemon wedge and a dollop of lingonberry jam.
💡 Chef's Tips
Never press the breadcrumbs into the meat; a light touch allows steam to escape, creating the iconic wavy crust. Always use clarified butter (ghee) if possible; its high smoke point and nutty flavor are essential for an authentic Viennese taste. The schnitzel must 'swim' in the fat; if the meat touches the bottom of the pan for too long, it will sear rather than soufflé. Bread the meat immediately before frying; if the breaded meat sits too long, the crumbs will become damp and won't crisp properly.
🍽️ Serving Suggestions
Classic Austrian Potato Salad (Erdäpfelsalat) made with vinegar, mustard, and red onions. Chilled Lingonberry Jam (Preiselbeeren) to provide a tart contrast to the rich, buttery meat. A crisp, dry Austrian white wine such as Grüner Veltliner or a cold Helles Lager. Cucumber salad with dill and sour cream (Gurkensalat) for a refreshing palate cleanser. Parsley potatoes tossed in melted butter and sea salt.