Wiener Schnitzel, a quintessential Austrian dish, has earned its place in the pantheon of culinary classics. This traditional breaded and fried veal cutlet embodies simplicity and elegance, making it a favorite not only in Austria but around the world. Here’s a detailed guide to preparing an authentic Wiener Schnitzel at home.
Ingredients
For this recipe, you will need:
- 4 veal cutlets (about 5-6 ounces each)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably homemade or coarse)
- 1 cup clarified butter or neutral oil for frying
- Lemon wedges for serving
- Parsley (optional) for garnish
Instructions
1. Preparing the Veal Cutlets
Start by preparing the veal cutlets. If your cutlets are not already thin, place each one between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet until they are about 1/4 inch thick. This ensures even cooking and a tender texture. Season both sides of the cutlets with a light sprinkle of salt and pepper.
2. Breading the Cutlets
Set up a breading station with three shallow dishes or plates:
- In the first dish, place the all-purpose flour.
- In the second dish, beat the eggs until well combined.
- In the third dish, spread the breadcrumbs evenly.
Dredge each veal cutlet in the flour, shaking off any excess. Next, dip the floured cutlet into the beaten eggs, ensuring it is fully coated. Finally, press the cutlet into the breadcrumbs, covering it completely and gently pressing the crumbs onto the meat to adhere. Shake off any excess breadcrumbs.
3. Frying the Schnitzel
In a large skillet, heat the clarified butter or oil over medium-high heat. The fat should be hot but not smoking. To test if it’s ready, drop a breadcrumb into the oil – if it sizzles immediately, you’re good to go.
Carefully place the breaded cutlets into the skillet, making sure not to overcrowd the pan. Fry for about 3-4 minutes on each side or until the breadcrumbs are golden brown and the veal is cooked through. The exact time will depend on the thickness of your cutlets.
4. Draining and Serving
Once cooked, transfer the schnitzels to a plate lined with paper towels to drain any excess oil. Serve immediately with lemon wedges on the side for a zesty garnish. For an added touch, sprinkle with fresh parsley.
Tips for the Perfect Wiener Schnitzel
- Clarified Butter: Traditional recipes often use clarified butter for frying, as it has a higher smoke point than regular butter and imparts a rich flavor. You can also use a neutral oil like vegetable or canola oil.
- Veal Alternatives: While veal is the classic choice, you can substitute with pork or chicken if desired. The key is to pound the meat thin and follow the same breading and frying steps.
- Breadcrumbs: Homemade breadcrumbs made from stale bread give the best texture. If using store-bought, opt for coarse, unseasoned varieties.
- Accompaniments: Wiener Schnitzel is traditionally served with potato salad, cucumber salad, or lingonberry sauce. These side dishes complement the richness of the schnitzel perfectly.
Wiener Schnitzel is more than just a dish; it’s a piece of culinary history. With its simple ingredients and straightforward preparation, it’s easy to see why this dish has stood the test of time. Enjoy making and savoring this classic Austrian delight!
