About this Dish
Thin veal or pork cutlet, pounded flat, breaded and pan-fried in clarified butter until golden. The Wiener Schnitzel uses veal and is legally protected in Austria. The breading must be loose and puffed, not glued to the meat — this is the mark of a properly made schnitzel.
IngredientsServes 2
🥩Veal escalopes (or pork loin), 4 pieces, about 150g each
🧂Salt and black pepper, to season
🌾Plain flour, 100g, for dredging
🥚Eggs, 3 large, beaten
🍞Fine dry breadcrumbs, 150g (stale white bread preferred)
🧈Clarified butter (ghee), 150g, for frying
🍋Lemon, 1, cut into wedges to serve
🌿Flat-leaf parsley, small handful, finely chopped, to garnish
Method
1
Place each cutlet between two sheets of cling film and pound with a meat mallet or rolling pin until around 4mm thin — you want them even and quite delicate, not torn.2
Season both sides of each cutlet with salt and pepper. Set up three shallow dishes in a row: one with flour, one with beaten egg, and one with breadcrumbs.3
Dredge a cutlet lightly in flour, shaking off every bit of excess — too much flour will glue the crust to the meat. Dip into the beaten egg, letting any excess drip off, then lay into the breadcrumbs and gently press them on without compacting them.4
Heat the clarified butter in a large, wide pan over medium-high heat until shimmering — you need enough fat so the schnitzel almost floats, at least 1cm deep. Test readiness by dropping in a breadcrumb; it should sizzle immediately.5
Lay the schnitzel into the pan and continuously swirl the pan gently so hot butter washes over the top of the meat. Fry for about 2 minutes until deep golden, then carefully flip and fry for another 1–2 minutes. The breading should be puffed and separated from the meat — this is the sign of success.6
Remove the schnitzel and drain briefly on kitchen paper. Serve immediately with lemon wedges, a scattering of parsley, and ideally a simple potato salad or cucumber salad alongside.User Reviews
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