Wiener Schnitzel is one of Austria’s most iconic dishes and a true classic of Viennese cuisine. With the right technique it comes out perfectly crispy on the outside and tender on the inside.
Ingredients (serves 4)
- 4 veal escalopes (approx. 180 g each)
- 2 eggs
- 150 g breadcrumbs
- 80 g plain flour
- Clarified butter for frying
- Salt and pepper
- 1 lemon to serve
Method
Place the veal escalopes between sheets of cling film and pound with a meat mallet until about 4 mm thick. Season with salt and pepper. Coat each escalope first in flour, then dip into the beaten eggs, and finally press into the breadcrumbs — do not press too firmly so the coating stays light and loose.
Heat a generous amount of clarified butter in a large frying pan over medium-high heat. Add the schnitzels and fry, gently swirling the pan, until golden brown — about 2–3 minutes per side. Drain on kitchen paper and serve immediately with lemon wedges.
Traditional accompaniments include Viennese potato salad (Erdäpfelsalat), cucumber salad or parsley potatoes. Enjoy your meal!