Wiener Schnitzel

WIENER SCHNITZEL

serves 4

INGREDIENTS

• 4 veal cutlets, 150 – 180 g each
• 2 eggs, beaten
• 100 g coarse-ground flour
• 100 g breadcrumbs
• salt and pepper, to taste
• clarified butter and/or vegetable oil, for frying
• lemon wedges or slices, for garnish

METHOD

1 Place flour, breadcrumbs and beaten eggs into three separate wide and shallow containers.

2 Lay out the veal cutlet on a cutting board. Remove any excess fat, then beat it with a meat pounder until very thin (2-4mm). Season both sides with salt and pepper and set aside on a plate. Repeat this step with the remaining cutlets.

3 Dip each cutlet first into flour, then into the beaten eggs, taking care that the cutlets are completely coated in the egg wash before you place them in breadcrumbs. Coat each cutlet in breadcrumbs by shaking the container, so that the breadcrumbs can reach every part of the cutlet without you using your fingers and possibly removing the previous layers of flour and eggs. Carefully press on the breaded cutlet with the back of a fork, as that will help the coating fluff up even more during frying.

4 In a large frying pan melt enough clarified butter (or a combination of butter and a few tablespoons of vegetable oil) for the cutlets to be able to float. The butter is at a frying temperature if when you sprinkle it with some flour or breadcrumbs, it starts bubbling and sizzling. At that point place the breaded cutlets into the pan and fry between 2-4 on one side, then flip using a spatula (avoid using a fork!) and fry for another 2-4 minutes.

5 Once the schnitzels are golden brown on each side, place them on a paper towel, then pat them lightly with a paper towel to soak up the excess fat.

6 Serve while still hot, with a side of your choice — either parsley potatoes, rice, potato salad, or mixed salad — and lemon wedges to drizzle over the meat.

Source: Taste Atlas