Category: Main Course
Wiener Schnitzel - TastyPlanner.com
Chef: Robert Fussi
Wiener Schnitzel (meaning Viennese cutlet) is a traditional Austrian dish and popular part of Viennese and Austrian cuisine, consisting of a thin slice of veal coated in breadcrumbs and fried. In Austria the dish is traditionally served with a lemon slice, lingonberry jam and either potato salad or potatoes with parsley and butter. While traditional Wiener Schnitzel is made out of veal, it is now sometimes made out of pork.
Ingredients
4 veal cutlets
- (you may use chicken or pork, as well)
1/4 cup flour
1/4 teespoon salt
1/2 cup Bread crumbs
2 eggs
Oil or lard for frying (lard is traditional)
Instructions
To pound meat thin you may want to place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surface pan to pound if you don’t have a meat mallet.
Pound the meat evenly to 1/4 inch thickness for best results.
Set up 3 shallow dishes. Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another. Beat eggs well and place in the third dish.
Heat at least 1/4 inch of oil in the pan at medium high heat.
Working one at a time, dredge cutlets first in flour until the surface is completely dry.
Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated.
Do not press breadcrumbs into the meat.
Add 1 Schnitzel at a time to pan, fry until both sides are golden brown ~ about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm.
Repeat with other Schnitzel. Serve with lemon wedges.
HINT:
Do not press the bread crumbs into the meat. The crust should not adhere completely, but form a loose shell around the schnitzel.
Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan.
Also, the breadcrumb topping has a chance to puff up a little, and your clean up is easier!
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