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5.0 from 3 votes

Schnitzel

Schnitzel or wiener schnitzel (Viennese schnitzel) is a traditional dish from Vienna in Austria, made of a thin slice of veal coated in breadcrumbs and fried.

Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 people
Calories: 624 kcal
Course: Main Course
Cuisine: Austrian

Ingredients

  • 4 veal cutlets approx. 6 oz. (180 g) each
  • 3 eggs
  • ¾ cup all-purpose flour
  • 4 oz. very fine breadcrumbs
  • ½ cup clarified butter (Butterschmalz)
  • 3 tablespoons vegetable oil
  • 4 wedges lemon
  • salt
  • pepper
Equipment
  • Mallet

Instructions

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  1. Place the veal cutlets on a work surface and flatten them using the flat side of a mallet.
  2. Season the cutlets with salt and pepper on each side.
  3. Pour the flour and breadcrumbs each into a large, flat plate.
  4. Break the eggs into a deep plate and whisk them.
  5. Dredge each cutlet, one at a time, in the flour on both sides.
  6. Then immerse each cutlet in the beaten eggs, making sure that no area of ​​the cutlet remains dry.
  7. Then dredge each cutlet in the breadcrumbs and gently press the breadcrumbs with the hands or the back of a spoon so that the breadcrumbs adhere well.
  8. Pour the oil into a large skillet, add the clarified butter and heat over medium heat.
  9. As soon as the oil and clarified butter heat well and begin to foam, immerse the cutlets in them.
  10. Fry the cutlets over medium heat, about 2 minutes on each side or until golden brown.
  11. To turn the cutlets over, use large kitchen tongs or two spatulas, being careful not to pierce them.
  12. Remove the crispy schnitzel from the pan and drain them on paper towels.
  13. Dry them thoroughly.
  14. Arrange each cutlet in a dish and add a lemon wedge before serving with lingonberry jam and parsley potatoes.