The classic Wiener Schnitzel is a breaded veal cutlet. With its crisp golden coating and delicious potato salad, it is one of the most popular dishes in Austria. Every Austrian eats about 30 Wiener sausages a year!
Traditionally, Wiener schnitzel is finely smashed with a tenderizer, then dipped in flour, eggs, and breadcrumbs (in this order), and fried until golden brown. Although closely related to Vienna (Wiener means "Viennese" in German), the cutlet actually originated in Milan, Italy. Despite it being originated in Italy, Wiener schnitzel is one of the traditional dishes of Austria.
4 (5-ounce) veal cutlets; you may also use pork or chicken cutlets as alternative
1/4 cup of all-purpose
1/2 teaspoon kosher salt
2 large eggs, beaten
1/2 cup breadcrumbs
oil (I prefer using palm oil)
slices of lemon and parsley for garnish
Pound the meat. Place the meat between plastic wrap for easy cleanup. If you don't have a meat mallet, use a heavy flat skillet for pounding.
Pound the meat evenly with a little bit of thickness to get the best result.
Get the breading ingredients ready. Mix the flour and salt on the first plate, the beaten eggs on the second plate, and the breadcrumbs on the third plate.
Preheat your pan and pour the oil in a way that will cover the meat. The preferred temperature of the oil is 350 F.
Cover the meat in flour. Dip it in the eggs. Make sure the meat is well-coated with egg.
Put the meat back in the flour and coat it again with egg. Then roll it quickly in the breadcrumbs until it is fully coated.
Immediately put the meat in a pot filled with hot oil. Don't fill up the pot. If necessary, cook the cutlets in batches. Just make sure to allow enough time between batches to allow the oil to return to 350 F.
Cook the meat until golden brown.
Serve it in a traditional manner and garnish it with lemon and parsley.
Remember to never press the meat into the breadcrumbs as it will create moisture and you cannot achieve the crispiness that you need.
Avoid using old oil or imperfect meat, and watch the meat carefully to avoid burning.
Traditional Side Dish:
Boiled or mashed potatoes