John Washington
Wiener Schnitzel: Classic Austrian Delight with a Crispy Breaded Finish
Wiener Schnitzel is a traditional Austrian dish that is loved for its crispy, golden breaded coating and tender veal inside. This dish is simple to make, yet it delivers a satisfying crunch and flavor that is hard to resist. It is typically served with a slice of lemon and a side of potato salad or parsley potatoes.
Ingredients:
– 4 veal cutlets, pounded thin
– Salt and pepper to taste
– 1 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup bread crumbs
– 1 cup vegetable oil or clarified butter (for frying)
– Lemon wedges, for serving
Instructions:
1. Prepare the veal cutlets: Place each veal cutlet between two sheets of plastic wrap and use a meat mallet to pound them to about 1/4 inch thickness. Season both sides with salt and pepper.
2. Set up your breading station: Prepare three shallow bowls or plates:
– One with the flour
– One with the beaten eggs
– One with the bread crumbs
3. Bread the veal cutlets: First, dredge each cutlet in the flour, shaking off any excess. Next, dip it into the beaten eggs, ensuring it is completely coated. Finally, press it into the bread crumbs, again ensuring an even coat. Set aside on a plate.
4. Heat the oil: In a large skillet, heat the vegetable oil or clarified butter over medium-high heat until it shimmers. You can test if the oil is ready by dropping in a few bread crumbs; they should sizzle and turn golden brown quickly.
5. Fry the cutlets: Carefully place the breaded veal cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side, or until golden brown and crispy. You may need to do this in batches.
6. Drain and serve: Once the cutlets are done, transfer them to a paper towel-lined plate to drain any excess oil. Serve immediately, garnished with a wedge of lemon and your choice of side dish.
Enjoy your deliciously crispy and tender Wiener Schnitzel!
