Wiener Schnitzel
Traditional Wiener Schnitzel with milk-fed veal pounded paper-thin, triple-breaded, and fried until the coating ripples golden. Served with lemon wedges, the way Vienna intended.
YIELD
4 servingsPREP
15 minCOOK
10 minREADY
25 minThere is no shortcut to a proper Wiener Schnitzel, and that’s the whole point.
Thin slices of milk-fed veal get pounded even thinner, dredged through flour, dipped in beaten egg, and pressed into fine breadcrumbs before hitting screaming-hot fat.
The result is a coating that puffs away from the meat in golden, crackly waves while the veal inside stays tender and juicy.
A squeeze of fresh lemon and a pile of potatoes or a crisp green salad on the side is all you need. This is Viennese cooking at its finest: simple ingredients, flawless technique, unforgettable results.
Pro Tips
- Pound the veal between sheets of plastic wrap to about ⅛ inch thick; even thickness means even cooking
- Make small cuts around the edges of each slice so it stays flat in the pan instead of curling
- The fat should be hot enough to smoke slightly; if the schnitzel doesn’t sizzle immediately, it’s not ready
- Press the breadcrumbs in firmly with your palm, then shake off the loose ones so the coating fries evenly
- Serve immediately; schnitzel waits for no one
Ingredients
Directions
Trim all fat from veal.
Pound each slice as thin as possible (about ⅛ inch thick).
Make small vertical cuts all around the edges of the veal.
Salt each slice.
Dip first into a soup plate containing flour, and shake off excess; next into a soup plate of beaten egg; finally into a soup plate containing dried bread crumbs, pressing crumbs well in with the palm of your hand, then shaking off excess.
Fry in deep fat, half olive oil, half melted lard, so hot that it smokes, for 2 to 3 minutes on each side, or until heat is right when the breading ripples golden brown.
Schnitzel is done and tender when a fork goes right through the meat.
Serve garnished with lemon wedges and potatoes or salad as a side dish.
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