Wiener Schnitzel
Valentine's Day Veal Meat Dishes German and Austrian
Learn all the secrets to making a tender and delicious veal schnitzel.
For success, keep the following in mind:
- pound the cutlets very thin, this way the meat will tenderize well and cook very quickly
- the flour+egg+breadcrumb coating should be thin so as not to overpower the delicate flavor of the veal
- the oil should be very hot before adding the meat, to achieve a crispy crust
- continuously swirl the pan over the heat to fry the top as well and achieve a light, "wavy" crust
- finish with butter - this will give you an authentic Wiener Schnitzel flavor that will impress all your guests
Serve always with lemon slices to cut through the richness, and alongside you can prepare a portion of potato salad or boiled potatoes.
Ingredients
4 veal cutlets (under 100g each)
2 eggs
1 tablespoon milk
4 tablespoons butter
flour
breadcrumbs
salt
oil
How to prepare wiener schnitzel
- Take each cutlet, cover with a sheet of plastic wrap, and pound with a meat mallet until very thin, just a few millimeters. When pounding the meat, always start from the center and work toward the edges. Turn the meat from one side to the other and repeat the center-to-edges motion until thin (see photo 1). Salt the cutlets on both sides (if desired, you can also sprinkle with a little pepper).
- In a plate, beat the eggs with the milk and a little salt.
- In another wide plate, place plenty of flour.
- In a third wide plate, place plenty of breadcrumbs.
- In a skillet, add oil only enough to cover the bottom. Heat the oil well. The heat will be medium-high the entire time you're frying the schnitzels.
* attention, you will fry only one schnitzel at a time - When the oil is hot, dredge a cutlet in flour and shake off the excess. Then pass the cutlet through the egg and lift it to let the excess drip off. Finally, pass the cutlet through the breadcrumbs and shake off the excess. Don't press the cutlet into the breadcrumbs (!), pass it through with a light motion to get only a thin layer of breadcrumbs (so the crust doesn't come out too thick and eclipse the flavor of the veal).
- Place the cutlet in the hot oil. While frying, continuously swirl the pan over the heat with circular motions. The cutlet should move constantly in the pan and the oil as well. Through this motion, the oil will constantly come over the top of the cutlet, frying it on top as well.
- After about 2 minutes (check that it's nicely golden underneath), place 1 tablespoon of butter on one side of the pan. Continue to fry, swirling the pan continuously (this way the butter melts and mixes with the oil) for another 30 seconds. Flip the cutlet and fry for another 30 seconds on the other side.
- Remove the schnitzel to paper towels to drain.
- Drain the oil from the pan and start with fresh oil for the next one. Repeat steps 5-9 for the remaining cutlets.
Pound the cutlets thin
Fry the schnitzel in oil
Finish with butter
