Wiener Schnitzel
A classic Austrian dish of thinly pounded veal, breaded and pan-fried until golden brown, served with a lemon wedge and parsley.
25m2Servings
Nutrition
618kcal
20gProtein
68gCarbs
30gFat
Ingredients
SCHNITZEL
Veal Cutlets
2 pieces
Salt
to taste
Pepper
to taste
All-Purpose Flour
½ cup
Egg
1 whole
Fine Herbs
1 tsp
Parsley
1 tsp
Lemon Zest
½ tsp
Melted Butter
1 tbsp
Crushed Bread Crumbs
1 cup
Clarified Butter
2 tbsp
FOR SERVING
Lemon Wedge
1 piece
Parsley Sprig
1 piece
Instructions
1Prepare the Schnitzel
5m
5mTenderize the Veal
Place veal cutlets between plastic wrap or parchment paper. Using a meat mallet or meat tenderizer, pound the cutlets until they are about 1/4 inch thick. Be careful not to tear the meat.
Season the Veal
Sprinkle both sides of the pounded veal with salt and pepper, then rub it in.
2Prepare the Breading Station
5m
5mWhisk the Egg Mixture
In a shallow bowl, gently whisk the egg until just smooth. Stir in the finely chopped herbs, parsley, lemon zest, and melted butter. Mix everything together.
Set up Breadcrumbs
Place the crushed breadcrumbs in a separate shallow bowl.
3Bread the Schnitzel
5m
5mDip in Egg
Dip each seasoned veal cutlet into the egg mixture, shaking off any excess.
Coat with Breadcrumbs
Transfer the cutlet to the bowl of breadcrumbs and press firmly to coat both sides evenly. Ensure the breadcrumbs adhere well.
4Fry the Schnitzel
10m
10mHeat the Butter
In a large, flat pan, heat the clarified butter over medium-high heat until it reaches about 350°F (175°C).
Fry the Schnitzel
Carefully place the breaded schnitzel into the hot butter. Fry for 1-2 minutes per side, until golden brown and crispy. Gently rock the pan to keep the schnitzel floating in the fat.
Drain and Serve
Remove the schnitzel from the pan and drain on paper towels. Serve immediately with a lemon wedge and a sprig of parsley.
Tips
Ensure the clarified butter is hot enough before adding the schnitzel to achieve a crispy crust.
Don't overcrowd the pan; fry the schnitzels in batches if necessary to maintain oil temperature.
The key to a great schnitzel is the thinness of the meat and the crispiness of the breading.