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Wiener Schnitzel

The "real" Wiener Schnitzel is made from veal and served with parsley potatoes or potato & cucumber salad. It is also a great and easy meal your friends and family will definitely enjoy for your next dinner party.
The traditional Wiener Schnitzel © Österreich Werbung / Wolfgang SchardtThe traditional Wiener Schnitzel © Österreich Werbung / Wolfgang Schardt

4 servings

  • 4 finger-thick cut veal fillets
  • 2 eggs
  • clarified butter and/or vegetable oil
  • coarse-ground flour
  • bread-crumbs (non flavored)
  • salt & pepper
  • slices of lemon, to garnish
  • butter

Wiener Schnitzel

Wienerschnitzel is the iconic dish of Vienna. Whatever its origins, it was perfected in Vienna. Officially, Wiener Schnitzel is made with Veal, but many Austrians prefer making it with pork as it is less expensive and tastier. You can have the butcher prepare it, or buy a piece of pork or veal top round and cut and pound it yourself. If you can’t get a top round you can use a pork loin instead. Remove the fatty parts from the outside of the loin.

How to prepare the Schnitzel:

If you are using a top pork round, make sure to remove the top flap with a knife or by using your thumb to separate. The flap will tend to separate by itself easily.

Use the flat side of meat pounder (tenderizer) to flatten the meat. Make an optical line through the center and flatten the meat half away from you and the other half toward you. While pounding the meat be carful not to break it.

Before we bread the pork you can heat up a neutral oil like Canola oil in a large pan, preferably 12-15 inches. Pour in the pan 1.5 – 2 inch oil so the schnitzel swims in the oil and cooks evenly rather than browning the bottom.
Season the meat with salt and pepper. Prepare 3 separate baking pans or plates for breading the schnitzel. One with flour, one with eggs, and one with breadcrumbs.

Coat the meat with flour. Continue by coating with egg mixture. Finish by coating with breadcrumbs tightly with some pressure. You don't need to buy fancy bread crumbs, plain ones, not flavored. Do not use panko

Slowly and carefully place schnitzel into the oil. To avoid splashing, start by placing it away from you. The schnitzel should be swimming in the oil and have a bubbling sound. If not this recipe won't work.

When it starts to get brown on the sides flip over the Schnitzel and start to shake the pan carefully to get air underneath. This will separate bread crumbs from the meat. (This Soufflé Effect is the key to a great Wienerschnitzel)

Add butter to the pan. There is some water content in the butter which will go under the schnitzel and increase the Soufflé Effect. It only takes about 2 to 3 minutes in the pan to get the perfect Wienerschnitzel.

After the Schnitzel is golden brown on both sides take it out from the pan and place onto a paper towel or a rack to drain. Don't let it sit too long.

Traditionally this is served with parsley potatoes, a wedge of lemon, some Lingonberry jam and a sprig of parsley for garnish. If you can't find Lingonberry jam, you can substitute with cranberry jam.

 



 

 

 

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