Wiener Schnitzel, often simply referred to as Schnitzel, is a popular and traditional Austrian dish that has a long and storied history dating back to the 19th century. While its origins can be somewhat disputed, it is an iconic Austrian culinary creation. The term “Wiener Schnitzel” translates to “Viennese Schnitzel” in German. The dish is often associated with Vienna (Wien in German), the capital of Austria. The dish is not only a culinary delight but also a symbol of Austrian culture.
Wiener Schnitzel
Ingredients
- Veal or pork cutlets (boneless)
- All-purpose flour
- Eggs
- Bread crumbs (preferably fine and dry)
- Salt and pepper
- Cooking oil (traditionally, lard or clarified butter is used)
- Lemon wedges, for serving
Instructions
- Prepare the meat: Start by placing the veal or pork cutlets between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the cutlets until they are about 1/4 inch (6mm) thick. This ensures that the meat cooks evenly and becomes tender.
- Set up a breading station: In three separate shallow dishes, prepare the breading station. In the first dish, put the all-purpose flour. In the second dish, beat the eggs with a pinch of salt and pepper. In the third dish, place the bread crumbs.
- Bread the cutlets: Take one of the pounded cutlets and coat it with flour on both sides, shaking off any excess. Next, dip it into the beaten eggs, making sure it's fully covered. Finally, coat the cutlet with the bread crumbs, pressing the crumbs onto the meat to ensure they adhere.
- Repeat for all cutlets: Repeat the breading process for all the cutlets, placing them on a plate or tray as you finish breading each one.
- Heat the oil: In a large, deep skillet or frying pan, heat a generous amount of cooking oil over medium-high heat. Traditionally, lard or clarified butter is used, but you can use vegetable oil, canola oil, or any oil with a high smoke point.
- Fry the cutlets: When the oil is hot (about 350-375°F or175-190°C), carefully add the breaded cutlets, making sure not to overcrowd the pan. Fry them for about 2-3 minutes on each side or until they are golden brown and crispy. The cooking time may vary depending on the thickness of the cutlets. Use a spatula or tongs to flip them gently.
- Drain and serve: Once the cutlets are golden and crispy, remove them from the pan and place them on a plate lined with paper towels to drain any excess oil. Sprinkle with a little salt while they are still hot.
- Serve: Wiener Schnitzel is traditionally served with lemon wedges. Squeeze lemon juice over the cutlets to add a bright, tangy flavor. It's commonly accompanied by side dishes like potato salad, lingonberry jam, or vegetables.
- Enjoy your homemade Wiener Schnitzel while it's still hot and crispy!
Tried this recipe?Let us know how it was!