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Wiener Schnitzel is a quintessential Austrian dish made from thinly pounded veal cutlets, breaded and fried to golden perfection. This iconic meal reflects Austria's culinary heritage and is a staple in many restaurants and homes alike. Often enjoyed with a squeeze of lemon and a side of potato salad, it embodies the comfort food tradition of Austria.
Season the veal cutlets with salt and pepper on both sides.
Set up a breading station with three shallow dishes. Place the flour in the first dish, beaten eggs in the second dish, and breadcrumbs in the third dish.
Dredge each cutlet in the flour, shaking off any excess. Dip the cutlet into the beaten eggs, ensuring it is fully coated. Finally, press the cutlet into the breadcrumbs, coating it evenly and pressing gently to adhere.
In a large skillet, heat the clarified butter or vegetable oil over medium-high heat. The oil should be hot but not smoking.
Fry the breaded cutlets one at a time (or two at a time if your skillet is large enough) for about 2-3 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the skillet.
Use tongs to remove the schnitzels from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Transfer the Wiener Schnitzel to a serving platter. Garnish with fresh parsley and serve with lemon wedges on the side.
Enjoy your meal!
Wiener Schnitzel is a traditional Austrian dish featuring thinly pounded veal cutlets that are breaded and fried. It's known for its crispy exterior and tender meat.
Wiener Schnitzel originates from Vienna, Austria, where it has been a beloved dish for centuries.
The key ingredients include veal cutlets, flour, eggs, breadcrumbs, and clarified butter or oil for frying.
Wiener Schnitzel takes approximately 19-26 minutes to prepare and cook.
Wiener Schnitzel is often served with lemon wedges, potato salad, or cucumber salad for a refreshing side.