Wiener schnitzel
Wiener schnitzel is a thin veal cutlet coated in light, crispy breadcrumbs. The meat is pounded to an even thickness, dusted with flour, dipped in beaten eggs, and then coated with breadcrumbs without pressing firmly, then quickly fried in sufficient hot oil.
How to make it
Prepared 0 of 6 steps
Pound the meat thinly
Divide the veal into 4 cutlets and place one between sheets of plastic wrap. Pound with a flat side of a mallet from the center to the edges until about 4 mm thick. Do not pound through holes or leave thick bumps around the edges.
Prepare three plates
Put flour on one plate, lightly beaten eggs on another and breadcrumbs on a third. Prepare a rack for cooked schnitzels. Pat the meat dry and season with salt and pepper immediately before coating.
Make a free-form coating
Coat each cutlet thinly in flour, shake off the excess, dip in beaten eggs and let any excess drip off. Coat with breadcrumbs without pressing them with your fingers: a slight separation from the meat will occur during frying.
Heat the oil
In a wide heavy skillet, heat the clarified and vegetable oils to 170 °C. There should be enough oil so that the thin cutlet can fry freely without adhering completely to the bottom.
Fry one at a time
Fry the schnitzels individually for about 2–3 minutes per side, gently swirling the pan. The coating should be golden and the veal should reach 63 °C inside. Rest the meat on a rack for 3 minutes.
Serve immediately
Arrange the cutlets and add slices of lemon as specified. Do not cover tightly: steam will soften the breadcrumb coating. A potato salad, parsley, capers, and sauce are not part of this basic version.
Little hint
The coating is not pressed to the cutlet: its slight waviness is a characteristic part of the schnitzel. Maintain oil temperature between batches; too cold oil absorbs more, and overheated oil can ignite the breadcrumbs.
Frequently asked questions
What should I watch out for when cooking?
The coating is not pressed to the cutlet: its slight waviness is a characteristic part of the schnitzel. Maintain oil temperature between batches; too cold oil absorbs more, and overheated oil can ignite the breadcrumbs.
How should I prepare the ingredients?
Divide the veal into 4 cutlets and place one between sheets of plastic wrap. Pound with a flat side of a mallet from the center to the edges until about 4 mm thick. Do not pound through holes or leave thick bumps around the edges.
