Austrian Wiener Schnitzel

About This Recipe

Wiener Schnitzel is Austria's national dish and one of the world's great preparations of meat. Veal escalopes are pounded to just a few millimeters thick, coated in a thin flour-egg-breadcrumb crust, and fried in plenty of hot clarified butter until the coating puffs away from the meat and achieves a distinctive 'soufflé' effect. The result is a crust that is simultaneously crispy and somehow light, surrounding the most tender veal. Served with lemon and parsley.

Ingredients

Serves 4

• 4 piecesveal escalopes (about 150g each)
• 1/2 cupall-purpose flour
• 2 largeeggs, beaten
• 1.5 cupsfine fresh breadcrumbs
• 1/2 tspsalt
• 1/4 tspwhite pepper
• 200 gclarified butter (Butterschmalz) or a mix of butter and oil
• 1 lemoncut into wedges
• fresh parsleychopped, to garnish

Instructions

1. 1

   Pound the veal

   Place each escalope between plastic wrap and pound with a meat mallet until 3–4mm thin. Season with salt and pepper.

2. 2

   Set up the breading station

   Prepare three shallow dishes: flour in one, beaten eggs in the second, breadcrumbs in the third.

3. 3

   Bread the schnitzel

   Dredge each piece in flour (shake off excess). Dip in egg (let excess drip). Place in breadcrumbs and press very gently — the crumbs should stick but not be compressed.

4. 4

   Fry

   Heat clarified butter in a wide pan to medium-high. The oil should be at least 1cm deep. Fry schnitzel for 2–3 minutes per side until golden. Swirl the pan during frying — the moving oil helps the crust puff away from the meat.

5. 5

   Drain and serve

   Drain on paper towels for 30 seconds. Serve immediately with lemon wedges, parsley, and potato salad.

Variations

• •

  Chicken or pork escalopes are popular but not 'Wiener Schnitzel' by law

• •

  Serve with lingonberry jam for a Swedish-Austrian fusion

• •

  Top with anchovies, capers, and egg yolk for Schnitzel à la Holstein

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Best eaten immediately. Leftover schnitzel becomes soggy — reheat in a hot oven briefly.

Frequently Asked Questions