Traditional Wiener Schnitzel (Viennese Veal Cutlet)
A true Wiener Schnitzel is a breaded cutlet of veal served with a lemon wedge to add some extra zing and if you're luck a side of cranberry sauce. It's dipped in flour, egg, and bread crumbs, then fried in butter or fat.
Course
Main Course
Category
German
Prep Time15minutes
Cook Time10minutes
Total Time25minutes
Servings4
AutorElle
Ingredients
4organic veal cutlets(alternatively, use chicken or turkey)
sea salt & freshly ground pepper
2tablespoonscream(optional)
2eggs
3/4cupflour(100 g)
1cupbreadcrumbs(150 g)
Enough oil, lard, butter or duck fat to completely cover the bottom of your skillet (if you want to do it the traditional way, then use enough to come up to 1 cm of the sides of your skillet)
1-2lemons,sliced into wedges
Method
Between two pieces of plastic wrap, pound the meat out into a very flat cutlet, a little less than a centimeter thick. Season both sides with salt and pepper.
Whisk together cream and eggs in a bowl with a fork.
Set up a breading station. Put the flour on a large plate. Do the same for the egg mixture, and the breadcrumbs.
Heat the oil or fat in the frying pan and turn the heat to medium-high. When the fat is hot, coat each schnitzel on both side with flour, shaking off any excess. Then dredge it through the egg, and then the breadcrumbs, ensuring that no part of the schnitzel remains dry.
Immediately put the breaded cutlet into the hot fat; shaking the skillet a little to make sure the schnitzel does not stick to the bottom.
Depending on the thickness or type of meat, fry for between 2 to 4 minutes until golden brown.
Transfer to a plate and garnish with slices of lemon before serving. Terrific served with homemade cranberry sauce. Enjoy!