Ingredients (Serves 4)
¨
4
veal cutlets (about 5-6 ounces each, pounded thinly to about 1/4 inch thick)
¨
Salt
and pepper (to taste)
¨
1/2
cup all-purpose flour (for dredging)
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2
large eggs (lightly beaten)
¨
1
cup breadcrumbs (fine, not crumbly)
¨
1/2
cup clarified butter or a mixture of butter and vegetable oil (for frying)
¨
Lemons
(for serving)
Instructions
Prepare
the cutlets:
Place the veal cutlets between two sheets of plastic
wrap or parchment paper. Gently pound them with a meat mallet until they are
evenly thin, about 1/4 inches thick. Season both sides with salt and pepper.
Bread
the cutlets:
Prepare three shallow dishes:
§ One with the flour.
§ One with the beaten eggs.
One
with the breadcrumbs.
Dredge each cutlet in the flour, shaking off the
excess. Dip it in the egg, letting any excess drip off. Coat it with the
breadcrumbs, pressing gently so that the breadcrumbs adhere, but do not press
too hard.
Fry
the Schnitzel:
Heat the clarified butter or oil in a large
skillet over medium heat. You will need enough to generously coat the bottom of
the pan. Once the fat is hot (about 350°F or when a breadcrumb dropped into it
sizzles), carefully place one or two cutlets in the skillet. Avoid
overcrowding. Fry each cutlet for 2-3 minutes on each side, or until golden
brown and crispy. Remove and drain on a paper towel-lined plate.
Serve:
Serve immediately
with lemon wedges on the side to squeeze over the schnitzel.
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Tips for Success:
Use
veal for an authentic Wiener schnitzel, but pork or chicken can be substituted
if desired. Always fry in hot fat to achieve a crispy, golden crust.
Serve
with traditional sides such as potato salad, cucumber salad or berry jam.
Enjoy your authentic Austrian dish!
