Wiener Schnitzel (Viennese Cutlet) is an Austrian classic, featuring a thin slice of veal (traditional), pounded thin, breaded, and pan-fried until golden brown and crispy, with the crust slightly puffy. Ingredients
| Component | Quantity | Notes |
| Veal Cutlets (Top Round) | 4 (4-6 oz each) | The authentic meat. Can substitute pork or chicken. |
| All-Purpose Flour | 1/2 cup | |
| Egg | 2 large | Beaten with a splash of milk/water. |
| Fine Breadcrumbs | 1 cup | Plain, unseasoned breadcrumbs (panko is too coarse). |
| Salt and Pepper | To taste. | |
| Clarified Butter or Oil | 1/2 cup | For frying (traditional is Butterschmalz or clarified butter). |
| To Serve: | Lemon wedges, Lingonberry jam (optional), Potato salad. |
Instructions
- Pound the Cutlets: Place each veal cutlet between two pieces of plastic wrap. Using a meat mallet, pound them very thinly to about 1/8 to 1/4 inch thickness. Season with salt and pepper.
- Set up Dredging Stations: Set up three shallow dishes: one with flour, one with beaten egg, and one with fine breadcrumbs.
- Bread the Cutlets: Dredge each cutlet first in the flour (shake off excess), then in the egg mixture (let excess drip off), and finally coat thoroughly in the breadcrumbs. Do not press the breadcrumbs—gently lay them on to keep the crust light.
- Fry: Heat the clarified butter or oil in a large skillet to medium-high heat. Fry the schnitzels one or two at a time for 2-3 minutes per side, until golden brown. Shake the pan occasionally while frying to help the crust “soufflé” or puff away from the meat.
- Serve: Transfer the finished schnitzels to a paper towel-lined plate to drain briefly. Serve immediately with a sprinkle of salt and a wedge of lemon.
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