Austrian recipe
How to make Wiener Schnitzel
Vienna
A thin escalope of veal, coated in flour, egg and breadcrumbs and fried in lard or clarified butter until the coating puffs up golden. It is served with a wedge of lemon and potato salad, parsley potatoes or a green salad.
Ingredients
- 4 veal escalopes, about 150 g each
- Salt
- 80 g plain flour
- 2 eggs
- 150 g fine dry breadcrumbs
- About 250 g clarified butter or lard, for frying
- 1 lemon, cut into wedges
- Parsley, to serve
Method
- Put each escalope between two sheets of cling film and pound it evenly to about 4 mm thick. Season both sides with salt.
- Put the flour, the beaten eggs and the breadcrumbs in three shallow dishes.
- Coat each escalope first in flour, then in egg, then in breadcrumbs. Do not press the crumbs on, so the coating can puff up.
- Heat the fat in a large frying pan until it is about 1 to 2 cm deep and hot (160 to 170°C).
- Fry the schnitzels one or two at a time for 2 to 3 minutes on each side, gently shaking the pan so the fat washes over the top, until golden and the meat is cooked through.
- Drain on kitchen paper and serve at once with lemon wedges, parsley and potato salad.
Made it at home? Tick it off and it goes into your kitchen passport.
By Austrian rules, a 'Wiener Schnitzel' must be made from veal. A pork version has to be called 'Wiener Schnitzel vom Schwein' or 'Schnitzel Wiener Art'.
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