Wiener Schnitzel

About This Recipe

Wiener Schnitzel is one of Central Europe's most famous dishes, beloved equally in Austria and Germany for its simple elegance and satisfying crunch. The name means 'Viennese cutlet' — Wien being Vienna — and the dish is made exclusively with veal in its authentic form, though the technique is widely applied to pork, chicken and turkey. The magic lies in the preparation: the veal is pounded until very thin, coated in a careful three-stage breading of flour, egg and fine breadcrumbs, then fried in generous clarified butter or lard at the right temperature so the coating puffs slightly away from the meat, creating a light, almost soufflé-like crust. It is served with a squeeze of lemon, potato salad, cucumber salad, or lingonberry jam — and always with a glass of wine.

Ingredients

Serves 4

• 4veal escalopes(or pork loin steaks, about 150g each)
• 100 gplain flour(for coating)
• 3 largeeggs(beaten)
• 150 gfine dry breadcrumbs(not panko — fine white breadcrumbs)
• 100 gclarified butter (ghee)(or a mix of butter and oil)
• 1 teaspoonfine salt
• 0.5 teaspoonwhite pepper
• 1lemon(cut into wedges, to serve)
• Fresh parsleyand capers(to garnish — traditional)

Instructions

1. 1

   Pound the meat

   Place each escalope between two sheets of cling film or in a zip-lock bag. Using a meat mallet or rolling pin, pound evenly to about 4–5mm thickness. Season both sides with salt and white pepper.

   Even thickness is essential — thin spots will overcook before thick spots are done.

2. 2

   Set up the breading station

   Set up three shallow dishes: one with flour, one with beaten egg, one with fine breadcrumbs. Have a clean plate ready for breaded schnitzels.

3. 3

   Bread the schnitzels

   Working one at a time: dredge each escalope in flour, shaking off excess. Dip in beaten egg, letting excess drip off. Lay in breadcrumbs and press very gently — do not compact the crumbs. Lift and transfer to the plate.

   Do not press the breadcrumbs down firmly. A loose coating is what puffs up and creates the signature airy crust.

4. 4

   Fry the schnitzels

   Heat the clarified butter in a large, wide pan over medium-high heat until shimmering. The fat must be deep enough to almost float the schnitzel. Fry one or two at a time for 2–3 minutes per side, gently shaking the pan to allow fat to swirl underneath. The coating should be pale golden.

   Do not crowd the pan — fry in batches. The temperature must stay high enough to fry, not steam.

5. 5

   Drain and serve

   Drain briefly on kitchen paper. Serve immediately with a lemon wedge, a sprig of parsley and a few capers. Accompany with warm potato salad (Kartoffelsalat) or cucumber salad.

Variations

• •

  Schnitzel Wiener Art (Viennese style): same technique but with pork — not technically Wiener Schnitzel but very common.

• •

  Jägerschnitzel: topped with a rich mushroom and cream sauce.

• •

  Rahmschnitzel: served in a tangy sour cream sauce with paprika.

Storage

Schnitzel is best eaten immediately. If needed, reheat in an oven at 200°C for 8–10 minutes on a wire rack to restore crispness. Do not microwave — the coating will go soggy.

Frequently Asked Questions