Schnitzel Wiener Art

About This Recipe

Wiener Schnitzel is a thin, breaded veal cutlet, golden-fried in clarified butter until shatteringly crisp. The breading should puff away from the meat in waves (called a 'soufflé' effect). Served with lemon wedges, parsley potatoes, and lingonberry jam, it's the icon of German-speaking cuisine. The technique is simple but precise — it's all about hot fat and fast cooking.

Ingredients

Serves 4

• 4veal cutlets (150g each)
• 1 tspsalt
• 1/2 tspwhite pepper
• 1/2 cupall-purpose flour
• 3 largeeggs, beaten
• 2 cupsfresh breadcrumbs (or panko)
• 200 gclarified butter (or 50/50 butter-oil mix)
• 1lemon, cut in wedges
• 2 tbspfresh parsley, chopped
• 2 tbsplingonberry jam (for serving)

Instructions

1. 1

   Pound cutlets

   Place cutlets between plastic wrap. Pound to even 4-5mm thickness with meat mallet. Season both sides with salt and white pepper.

2. 2

   Set up breading station

   Three shallow dishes: flour, beaten eggs, breadcrumbs.

3. 3

   Bread cutlets

   Dredge in flour, shake off excess. Dip in egg, let drip. Coat in breadcrumbs, pressing gently — don't compact.

4. 4

   Heat fat

   Heat clarified butter in large heavy pan to 180°C. The fat should be deep enough that schnitzel can swim — at least 2cm.

5. 5

   Fry

   Slide schnitzel into hot fat. Immediately swirl pan to splash hot fat over top of schnitzel. Continue swirling and basting for 2-3 minutes per side until deep golden brown.

6. 6

   Drain

   Remove to paper towels. Don't stack — keeps crispy.

7. 7

   Serve

   Plate immediately. Garnish with parsley and lemon wedges. Serve with parsley potatoes, cucumber salad, and lingonberry jam.

Variations

• •

  Schnitzel à la Holstein: top with fried egg, anchovies, capers.

• •

  Use pork or chicken (Schnitzel Wiener Art = Vienna-style only refers to method, not veal).

Storage

Best fresh. Reheat in oven at 200°C for 5 minutes to crisp.

Frequently Asked Questions