Wiener Schnitzel

⏱ 20 mins 🍽 4 serving(s) 🏷 Veal

This classic Wiener Schnitzel recipe guides you through preparing tender veal cutlets. The process involves creating fine breadcrumbs, coating the seasoned meat, and frying it to a light golden crisp. The result is a traditional dish best enjoyed immediately with a squeeze of fresh lemon. It's a straightforward method for a beloved main course.

Wiener Schnitzel

Ingredients

  • 8 slices high quality white bread, torn into large pieces
  • 1/2 cup unbleached all purpose flour
  • 2 large eggs
  • 1 1/2 cups vegeable oil plus 1 tablespoon vegetable oil
  • 4 veal cutlets, 1/2 inch thick
  • salt and pepper
  • 4 tablespoons unsalted butter
  • 1 lemon, cut into wedges

Method

  1. Position your oven rack in the middle and preheat the oven to 300 degrees. Place torn bread pieces into a food processor and blitz them into very fine crumbs. Move these crumbs onto a baking sheet and bake them, stirring now and then, for about 15 minutes until they are dried but not coloured. Process the dried crumbs once more until they are finely ground.
  2. Reduce the oven temperature to 200 degrees. Place a plate lined with paper towels onto the middle oven rack. Pour the bread crumbs into a shallow dish. Put the flour into a second dish. In a third dish, whisk the eggs together with 1 tablespoon of vegetable oil.
  3. Put each veal cutlet between two sheets of waxed paper and pound them to a thickness between 1/8 and 1/4 inch. Season the cutlets with salt and pepper. Take one cutlet, coat it in the flour and shake off any extra. Next, dip it into the egg mixture, letting the excess drip away, then press it into the bread crumbs to coat fully. Do the same with the remaining cutlets. Arrange them in one layer on a wire rack placed over a baking sheet and let the coating dry for 5 minutes.
  4. In a 12 inch skillet, heat 3/4 cup of oil and 2 tablespoons of butter over high heat until it reaches 375 degrees. You can test this by dipping a cutlet edge. it should bubble vigorously. Carefully place two cutlets in the hot oil without letting them touch. Cook them, gently shaking the pan continuously, for about 1 to 1 1/2 minutes on each side until they are wrinkled and a light golden brown.
  5. Transfer the cooked cutlets to the warm paper towel-lined plate in the oven. Turn them over a few times to blot away extra oil. Keep the plate in the warm oven. Pour out the used oil from the skillet and wipe it clean. Fry the last two cutlets using the remaining 3/4 cup oil and 2 tablespoons of butter, following the same cooking method.
  6. Serve the schnitzels straight away with lemon wedges on the side.

Nutrition (per serving)

Sodium378200 mg

Recipe details

CategoryVeal
AuthorBrookelynne26