Schnitzel Wiener Art

Nutrition · per serving

Steps

1. 1

   Pat the veal escalopes very dry with kitchen paper, then place between sheets of baking paper and gently pound to an even 4-5 mm thickness. Season both sides with the salt and black pepper. Set a large frying pan over medium-high heat to warm while you bread the meat.

   2 pieces (about 150 g each) veal escalopes4 g salt1 g black pepper
2. 2

   Arrange a quick breading station: put the plain flour on one plate, beat the egg in a shallow bowl, and spread the fine breadcrumbs on a second plate. Dredge each escalope lightly in flour, shake off the excess, coat in egg, then lay in the breadcrumbs and press very lightly so the coating stays loose rather than compacted. This helps create the classic delicate crust.

   40 g plain flour1 large egg80 g fine breadcrumbs2 pieces (about 150 g each) veal escalopes
3. 3

   Add the clarified butter to the hot pan. When it is shimmering and a breadcrumb sizzles immediately on contact, fry the schnitzels for 1 1/2 to 2 minutes on the first side. Move the pan gently or spoon hot butter over the top so the coating puffs evenly.

   80 g clarified butter2 pieces (about 150 g each) veal escalopes
4. 4

   Turn the schnitzels and fry for 1 to 2 minutes more, until deeply golden and the veal is just cooked through. The coating should be crisp and lightly blistered. Transfer to a plate lined with kitchen paper for about 1 minute to drain briefly.

   2 pieces (about 150 g each) veal escalopes
5. 5

   Serve immediately with lemon wedges and a scattering of chopped flat-leaf parsley. Squeeze lemon over just before eating to keep the crust crisp.

   1 small, cut into wedges lemon10 g, chopped flat-leaf parsley

Origin & History

Schnitzel Wiener Art means "Viennese style schnitzel" and is the German interpretation of the famous breaded cutlet associated with Vienna. In Germany it is commonly made with pork or veal, prepared in the same style of flour, egg, breadcrumbs, and quick pan-frying until golden and crisp.