Wiener Schnitzel is a thin, pan-fried, breaded veal cutlet and one of Austria’s most famous dishes (it must be veal to be authentic, otherwise it’s Schnitzel Wiener Art).⁷ The key is the delicate, airy, and “soufflé-like” separation of the crust from the meat, achieved by rapid frying in clarified butter.

Prep Time	Cook Time	Serves
20 minutes	10 minutes	4

Part A: Ingredients

• Veal: 4 Veal Cutlets (from the leg/top round), trimmed of fat.
• Dredging: $1/2$ cup All-purpose flour, 2 large Eggs (beaten with 1 Tbsp cream or milk), 2 cups Fine, dry breadcrumbs (not Panko; they should be delicate).
• Frying: 1 cup Clarified Butter (Butterschmalz) or Ghee (essential for flavor and high smoke point).
• Seasoning: Salt and freshly ground black pepper.
• Serving: Lemon wedges, Parsley, Lingonberry jam (optional).

Part B: Instructions

Step 1: Tenderize and Season

1. Place each veal cutlet between two sheets of plastic wrap. Using a flat meat mallet, gently pound the veal to a very thin thickness, about $1/8$ inch ($3 \text{ mm}$).
2. Season the cutlets lightly with salt and pepper.

Step 2: The Breading (Viennese Style)

1. Set up three wide, shallow dishes: one with the flour, one with the beaten eggs, and one with the fine breadcrumbs.
2. Dredge the veal first in the flour, ensuring both sides are coated, then shake off the excess.
3. Dip the veal into the egg mixture.
4. Finally, lay the veal flat into the breadcrumbs. Gently press the breadcrumbs onto the surface, but do not compact them. The breading should be loose and airy.

Step 3: The Frying (The Soufflé Effect)

1. In a large, heavy-bottomed skillet, melt the clarified butter (or ghee) to a depth of about $1/2$ inch. Heat the fat until it reaches $340^{\circ} \text{F}$ ($170^{\circ} \text{C}$)—it must be hot.
2. Carefully place one or two schnitzels into the hot fat (do not crowd the pan).
3. Fry for 2-3 minutes per side. While frying, gently shake the pan or spoon hot fat over the top of the schnitzel. The hot fat flowing over the surface creates steam, which causes the breading to separate slightly from the meat, creating the signature “soufflé” or “wavy” effect (Soufflieren).
4. The schnitzel should be golden brown. Remove and drain on paper towels.

Step 4: Serve

1. Immediately season the hot schnitzel liberally with salt.
2. Serve instantly, garnished simply with a slice of lemon and a sprinkle of fresh parsley. The traditional accompaniment is potato salad or boiled parsley potatoes.