Wiener Schnitzel
It’s the national dish of Austria — crispy, golden, and comforting. I love it because it’s simple yet elegant, and it always feels like a proper celebration when made at home.
Wiener Schnitzel (for 4 people)
Ingredients:
- 4 veal cutlets (or pork chops as a common substitute)
- 3 eggs
- 100g all-purpose flour
- 200g fine breadcrumbs (ideally fresh or panko-style)
- Salt & white pepper
- Clarified butter or vegetable oil + a bit of butter (for frying)
- 1 lemon (cut into wedges)
- Optional sides: potato salad, parsley potatoes, or lingonberry jam
Step-by-Step Method:
- Prepare the meat: Place the cutlets between plastic wrap and gently pound them with a meat mallet until they are about 4–5mm thin. Season both sides with salt and pepper.
2. Set up the breading station
- Plate 1: Flour
- Plate 2: Beaten eggs (seasoned with a pinch of salt)
- Plate 3: Breadcrumbs
3. Bread the cutlets: Coat each cutlet first in flour (shake off excess), then dip fully in egg, and finally press into the breadcrumbs. Make sure they are evenly coated. Let them rest for 5–10 minutes.
4. Fry the Schnitzel: Heat a large pan with plenty of clarified butter or oil + butter (the fat should be about 1cm deep). The oil should be hot but not smoking (around 160–170°C / 320–340°F). Fry the Schnitzel one or two at a time for about 2–3 minutes per side until deep golden brown. Move the pan gently so the hot fat flows over the top — this helps create the signature "waves" (Luft).
5. Drain and serve: Place on paper towels briefly to remove excess oil. Serve immediately with lemon wedges to squeeze over the top.
Best enjoyed with a fresh potato salad (Erdäpfelsalat) and a cold beer or glass of Austrian white wine.