Austrian Wiener Schnitzel (Print)

Tender veal cutlets breaded and fried to golden perfection, served with lemon and parsley.

# Components:

→ Veal

01 - 4 veal cutlets, about 5.3 ounces each, pounded to 1/4 inch thickness

→ Breading

02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 4 tablespoons milk
05 - 1 1/2 cups fine dry breadcrumbs

→ Frying

06 - 1 cup clarified butter or neutral oil for frying

→ Garnish & Serving

07 - 1 lemon, cut into wedges
08 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Place each veal cutlet between plastic wrap sheets and gently pound with a meat mallet until uniformly 1/4 inch thick. Pat dry and season both sides lightly with salt and pepper.
02 - Arrange three shallow dishes: one with flour, one with beaten eggs combined with milk, and one with breadcrumbs.
03 - Dredge each cutlet in flour, shaking off excess. Dip into the egg and milk mixture, then coat evenly with breadcrumbs without pressing to preserve lightness.
04 - Heat clarified butter or oil in a large skillet over medium-high heat until shimmering. Fry one or two cutlets at a time for 2 to 3 minutes per side until golden brown, spooning hot fat over the top for even browning.
05 - Remove cutlets using a slotted spatula and drain briefly on paper towels. Serve immediately with lemon wedges and garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The contrast of a shatteringly crisp exterior giving way to impossibly tender, juicy meat inside never gets old.
  • It comes together faster than you'd think, making it perfect for impressing someone on a weeknight.
  • There's something deeply satisfying about mastering a technique that's been perfected over centuries.
02 -
  • Do not press the breadcrumbs into the meat; a light, loose coating is what gives you that shatteringly crisp exterior instead of a dense crust.
  • Never overcrowd the pan—the schnitzels need room to swim in the hot fat, and crowding drops the temperature and steams the coating instead of crisping it.
  • The veal must be pounded thin enough that you can almost see light through it; thick schnitzels won't cook through properly before the outside burns.
03 -
  • Use clarified butter instead of regular butter to prevent the milk solids from burning and browning unevenly; the result will be a paler, creamier crust rather than the deep gold you're after.
  • Pounding the veal between plastic wrap keeps your mallet clean and prevents splatter, plus it's gentler on the meat than pounding directly on a cutting board.
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