World Flavors Cookbook

Wiener Schnitzel

Name: Wiener Schnitzel
Cook time: 10 min
Cuisine: Austria
Ingredients: 4 veal cutlets (about 150g each), pounded thin (3mm); Flour for dredging; 2 eggs, beaten with a splash of water; 200g fine breadcrumbs; Clarified butter (or a mix of butter and vegetable oil); Lemon wedges; Salt

Austria's most iconic dish — a large, thin veal cutlet coated in flour, egg, and golden breadcrumbs, fried in butter until the coating puffs away from the meat in delicate, crispy waves. Served with a lemon wedge and potato salad.

Cuisine: Austria

Ingredients

4 veal cutlets (about 150g each), pounded thin (3mm)
Flour for dredging
2 eggs, beaten with a splash of water
200g fine breadcrumbs
Clarified butter (or a mix of butter and vegetable oil)
Lemon wedges
Salt

Instructions

Pound veal cutlets between plastic wrap to 3mm thickness.
Season with salt. Dredge in flour, dip in egg, then coat evenly in breadcrumbs. Do not press crumbs — they should be loose.
Heat generous clarified butter in a large pan (the schnitzel should swim).
Fry 2–3 minutes per side, swirling the pan constantly so hot butter washes over the top. The coating should be golden and "soufflé" away from the meat.
Drain briefly on paper towels. Serve immediately with lemon wedges.