Wiener Schnitzel
A classic Austrian dish of tender veal cutlets, pounded thin, breaded, and fried to golden perfection. Served with traditional garnishes of lemon wedges and parsley.
Ingredients
- •1 cup all-purpose flour
- •3 teaspoons kosher salt, divided, plus more for seasoning
- •2 whole large eggs
- •2 tablespoons heavy cream
- •2 cups fine plain dried breadcrumbs
- •½ pound veal scaloppine
- •1 to taste black pepper
- •2 cups vegetable oil
- •3 tablespoons unsalted butter
- •1 whole lemon
- •1 for garnish curly parsley
- •1 piece deep-fry thermometer
Cooking Instructions
- 1.
Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.
10 min
- 2.
Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
8 min
- 3.
Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
10 min
- 4.
Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.
2 min
