Name: Authentic Wiener Schnitzel Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: German
Ingredients: 4 small veal cutlets (top round cut); 1/2 cup flour (60g); 2 eggs; 1 cup breadcrumbs (130g); salt; 3-4 cups clarified butter (or vegetable oil); lemon wedges/slices (to serve); lingonberry jam or thick cranberry sauce (to serve, optional)

German

Frying pan

Tongs

Place your veal cutlets on a large chopping board, place a thick plastic bag on top and pound into very thin cutlets. Start pounding from the center towards the edges of the cutlet. It should be really thin, about 2/16-3/16 of an inch (3-4mm).

Prepare your dredging station: add flour to a large plate, beat an egg in a large rimmed plate (don't beat it very thoroughly), then add the breadcrumbs to a third large plate.

Season your cutlets on both sides with salt, then dredge in flour, shake off excess flour, dip in egg (allow excess to drip off), then coat in breadcrumbs. Repeat this for all cutlets. Place on a large plate/tray.

Heat the clarified butter in a large frying pan. You should have at least 1 inch (3 cm) of oil in your pan. The cutlet should be able to 'swim' freely in the fat. The clarified butter should be hot enough - you can check the temperature of the oil with a thermomether, it should be about 350°F (180°C) or you can just throw a couple of breadcrumbs into the oil - if they're foaming vigorously, it means the butter is hot enough.

Place the Schnitzel in the pan, laying it away from your body. Cook the cutlet on both sides until golden brown in color (about 1-2 minutes per side, it should not take more than 5 minutes). Shake gently with the pan and move with the cutlet using kitchen tongs while you're frying it - it will give it its hallmark waved surface.

Transfer the cutlets to a plate lined with kitchen towels to drain excess fat. Repeat with remaining cutlets.

Serve with lemon wedges/slices and lingonberry jam. Drizzle some lemon juice over the Schnitzel.

Authentic Wiener Schnitzel Recipe

Utensils needed:

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