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Wiener Schnitzel

Serves 4 to 6 Entree meat

Wiener Schnitzel

Wiener Schnitzel, a beloved staple on German tables, traces its roots to Austria and reflects a shared culinary tradition between the two neighbors. This home-style version is a straightforward affair, prepared with butter or clarified butter and seasoned by hand without hesitation. It’s a dish that finds its way to the table on both weekdays and special occasions, ready to welcome a second helping with open arms.

The hallmark of a good Wiener Schnitzel is its golden, crisp coating encasing tender veal. Each bite should offer a satisfying crunch, followed by the delicate flavor of the meat, enhanced by a squeeze of lemon. Served simply, it embodies the essence of comfort and indulgence without pretense.

Ingredients

  • 4veal cutlets — pounded thin
  • 100 gall-purpose flour
  • 2eggs — beaten
  • 150 gfine breadcrumbs
  • 120 gclarified butter — for frying
  • lemon wedges — to serve
  • to tastefine sea salt and black pepper

Method

  1. Begin by seasoning the 4 veal cutlets with fine sea salt and black pepper on both sides. This step enhances the natural flavor of the meat and ensures a well-seasoned schnitzel.
  2. Prepare three shallow dishes: place 100 g of all-purpose flour in the first, beat 2 eggs in the second, and spread 150 g of fine breadcrumbs in the third. Dredge each cutlet first in the flour, shaking off any excess, then dip into the beaten eggs, and finally coat with breadcrumbs, ensuring an even layer without pressing the breadcrumbs into the meat.
  3. In a large, heavy-bottomed skillet, heat 120 g of clarified butter over medium-high heat. The butter should be hot but not smoking, ready to create a crispy, golden crust.
  4. Carefully place the breaded veal cutlets into the skillet, ensuring they do not overlap. Fry them in the hot clarified butter, gently swirling the pan to allow the butter to flow over the cutlets. This technique helps the coating to puff up slightly and achieve a deep golden color.
  5. Once the underside is golden brown, approximately 2-3 minutes, carefully flip the cutlets using a spatula. Continue frying until the second side matches the first in color and the meat feels firm to the touch, indicating it is cooked through.
  6. Remove the schnitzels from the skillet and place them on a wire rack to drain excess butter. Lightly salt them while they are still hot to enhance the flavor.
  7. Serve the Wiener Schnitzel immediately with lemon wedges on the side. For a traditional accompaniment, consider serving with potato salad or lingonberries.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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