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Wiener Schnitzel

Name: Wiener Schnitzel
Total time: 30m
Yield: 4 servings
Cuisine: Austria
Ingredients: 4 veal cutlets, pounded to 4mm; Plain flour for dredging; 2 eggs, beaten with a splash of milk; 200g fine, dry breadcrumbs; 300g clarified butter (or half butter, half neutral oil); Salt, lemon wedges, parsley, lingonberry jam

Paper-thin veal cutlets in golden, soufflé-light breadcrumbs, fried in clarified butter and served with lemon.

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30m 4 servings Medium

Ingredients

• 4 veal cutlets, pounded to 4mm
• Plain flour for dredging
• 2 eggs, beaten with a splash of milk
• 200g fine, dry breadcrumbs
• 300g clarified butter (or half butter, half neutral oil)
• Salt, lemon wedges, parsley, lingonberry jam

Method

Step 1 of 425%

Season cutlets, dredge in flour, dip in egg, then coat loosely in breadcrumbs (do not press).

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1
Season cutlets, dredge in flour, dip in egg, then coat loosely in breadcrumbs (do not press).
2
Heat clarified butter in a wide pan to 170°C — it should be deep enough that the schnitzel floats.
3
Slide in the cutlets and spoon hot butter over so the crumb soufflés and waves form. 2 minutes per side until pale gold.
4
Drain briefly on paper, serve immediately with lemon and lingonberry.