Schnitzel — Wiener Style
Experience the Austrian classic: thin, crispy, and golden perfection. The secret lies in the proper pounding technique.
Schnitzel — Wiener Style
Experience the Austrian classic: thin, crispy, and golden perfection. The secret lies in the proper pounding technique.
The Key Move
Pound the veal cutlets to an even 1/4-inch thickness for consistent cooking and optimal tenderness.
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The Setup
- Meat Mallet
- Skillet12-inch
- Shallow Dishes
- Wire Rack
The Mise en Place
5 of 9Your prep station before cooking begins
The Dry Mix (0/5)
Schnitzel is not crispy.
Ensure the butter is hot enough and do not overcrowd the pan.
Breadcrumbs are falling off.
Make sure to press the breadcrumbs firmly onto the cutlets. Ensure the egg coating is even.
The Method
PREPARE
Place veal cutlets (900 g) between two sheets of plastic wrap. Using a meat mallet, pound each cutlet to an even 1/4-inch thickness.
Cutlets are uniformly thin.
SEASON
Season the pounded veal cutlets (900 g) generously with salt (1 tsp) and pepper on both sides.
SET UP
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs (3 large), and one with breadcrumbs (3 cups).
DREDGE
Dredge each cutlet in flour, shaking off any excess. Then, dip it in the beaten eggs (3 large), allowing the excess to drip off. Finally, coat it thoroughly with breadcrumbs (3 cups), pressing gently to adhere.
Cutlets are evenly coated with breadcrumbs.
HEAT
In a large skillet, heat clarified butter (¾ cups) over medium-high heat until shimmering.
Butter is shimmering but not smoking.
FRY
Carefully place the breaded cutlets in the hot butter, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy.
The schnitzel should sizzle gently in the butter.
REMOVE
Remove the fried schnitzel from the skillet and place it on a wire rack to drain excess butter.
SERVE
Serve the schnitzel immediately with lemon wedges (8 wedges) and chopped fresh parsley (¼ cups).
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