Wiener Schnitzel

Tags: #Austrian #meat #classic Serving: 4 pieces Total time: 40 minutes

Austrian classic of thin, crisp, golden veal cutlets fried in clarified butter and served with lemon.

Ingredients

• 4 veal leg cutlets (escalopes), 160 g each (640 g)
• 8 g fine sea salt, for seasoning
• 2 g freshly ground black pepper
• 120 g wheat flour (all-purpose)
• 3 large eggs (165 g)
• 200 g fresh white breadcrumbs (Semmelbrösel), fine
• 600 ml clarified butter (Butterschmalz)
• 2 g fine sea salt, for finishing
• 1 lemon (120 g), cut into wedges
• 6 g flat-leaf parsley, chopped
• 80 g lingonberry jam (optional)

Steps

1. Place veal between two sheets of plastic wrap.
2. Pound veal to 3–4 mm thickness with a flat meat mallet.
3. Remove plastic wrap from veal.
4. Season veal on both sides with 8 g salt.
5. Season veal on both sides with black pepper.
6. Spread flour in a shallow dish.
7. Beat eggs in a bowl until fluid and homogeneous.
8. Pour beaten eggs into a shallow dish.
9. Spread breadcrumbs in a separate shallow dish.
10. Set a wire rack over a tray.
11. Dredge one veal cutlet in flour.
12. Shake excess flour from the veal.
13. Dip floured veal into the beaten egg.
14. Lift veal to allow excess egg to drip off.
15. Coat veal in breadcrumbs.
16. Toss veal gently to create a loose, even coating without pressing.
17. Place breaded veal on the rack.
18. Repeat breading steps for remaining veal.
19. Pour clarified butter into a wide 30 cm skillet.
20. Heat clarified butter to 175°C over medium-high heat.
21. Slide one breaded schnitzel into the hot fat.
22. Shake the pan gently to keep the schnitzel moving.
23. Spoon hot fat over the top surface continuously.
24. Fry until the underside is deep golden, 1–2 minutes.
25. Flip the schnitzel with tongs.
26. Fry until the second side is deep golden, 1–2 minutes.
27. Lift schnitzel from the pan with tongs.
28. Drain schnitzel on the rack.
29. Sprinkle the schnitzel lightly with 2 g finishing salt.
30. Repeat frying steps for the remaining schnitzels.