Classic Wiener Schnitzel

Ingredients

• 4 veal cutlets (150g each) (5.3 oz) 4 veal cutlets (150g each) (5.3 oz)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 2 large eggs 2 large eggs
• 1 cup breadcrumbs (120g) 1 cup breadcrumbs (120g)
• 1 cup crushed crackers (120g) 1 cup crushed crackers (120g)
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 35g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   Season the veal cutlets with salt and pepper on both sides.
3. 3.
   Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and crushed crackers.
4. 4.
   Dredge each veal cutlet in flour, shaking off any excess.
5. 5.
   Dip the floured cutlets into the beaten eggs, allowing any excess to drip off.
6. 6.
   Coat the cutlets in the breadcrumb and cracker mixture, pressing gently to adhere.
7. 7.
   Heat vegetable oil in a large skillet over medium-high heat.
8. 8.
   Fry the breaded cutlets for about 3-4 minutes on each side, or until they turn golden brown.
9. 9.
   Remove the Wiener Schnitzel from the skillet and place them on a paper towel-lined plate to drain excess oil.
10. 10.
    Serve the Wiener Schnitzel immediately with lemon wedges on the side.

Treat your ingredients with care...

• Veal cutlets — To ensure tenderness, it is crucial to pound the veal cutlets evenly. This helps to tenderize the meat and ensures even cooking.
• Breadcrumbs — For a more traditional taste, use fresh breadcrumbs made from crustless white bread. Alternatively, you can use store-bought breadcrumbs, but opt for the ones with larger crumbs for a crunchier texture.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying the Wiener Schnitzel. This will help achieve a crispy crust without imparting any unwanted flavors.

Tips & Tricks

• Make sure the oil is hot enough before frying the Wiener Schnitzel to prevent them from becoming greasy. Test the oil by dropping a small piece of breadcrumb into it; if it sizzles and turns golden brown within a few seconds, the oil is ready.
• Serve the Wiener Schnitzel immediately after frying to maintain their crispiness.
• For a variation, you can substitute veal with pork or chicken cutlets.
• Accompany the Wiener Schnitzel with traditional Austrian sides like potato salad or cucumber salad for a complete meal.
• If you prefer a lighter version, you can bake the breaded cutlets in the oven at 200°C (400°F) for about 15-20 minutes, flipping them halfway through.

Serving advice

Serve the Wiener Schnitzel hot, accompanied by a slice of lemon. The lemon juice adds a tangy freshness that complements the richness of the dish. Pair it with traditional Austrian sides and enjoy the delightful combination of flavors.

Presentation advice

Present the Wiener Schnitzel on a clean white plate to showcase its golden brown crust. Garnish with a sprig of fresh parsley for a pop of color. Serve the lemon wedges on the side or place them directly on the plate for an inviting presentation.