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Wiener Schnitzel is a dish that perfectly encapsulates the simplicity and elegance of traditional German and Austrian cooking. This golden, breaded veal cutlet is a timeless classic, celebrated for its delicate texture and satisfying crunch.
Often served with a slice of lemon and a side of potato salad or lingonberry preserves, Wiener Schnitzel is as much a sensory delight as it is a cultural symbol. With its perfectly crisp coating and tender meat, it’s no wonder this dish has earned a place on tables worldwide.
What Is Wiener Schnitzel?
Wiener Schnitzel is a breaded veal cutlet, pounded thin, coated in breadcrumbs, and pan fried to golden perfection. The name “Wiener” means “Viennese,” linking the dish to its Austrian origins, but it has also become a staple in German cuisine.
The hallmark of Wiener Schnitzel lies in its preparation: the veal is tenderized to create an even thickness, then coated in a mixture of flour, egg, and breadcrumbs before being fried in butter or lard. The result is a dish that’s crisp on the outside and tender on the inside, striking a perfect balance of textures.
Traditionally served with a wedge of lemon for brightness, Wiener Schnitzel often accompanies a variety of sides, such as creamy potato salad, cucumber salad, or even spätzle.
The dish is versatile, adapting easily to different pairings while maintaining its core appeal. Whether enjoyed as a hearty dinner or a celebratory meal, Wiener Schnitzel never fails to impress.
Ingredients and Taste
The beauty of Wiener Schnitzel lies in its simplicity. The primary ingredient is veal, chosen for its tender and delicate flavour, although pork or chicken are sometimes used as substitutes.
The breading process is key: the cutlet is first dusted with flour to ensure the egg adheres properly, then dipped in beaten eggs, and finally coated with fine, dry breadcrumbs. This layering technique creates the signature crisp coating that defines the dish.
Cooking the schnitzel in butter or clarified butter imparts a rich, nutty flavour that complements the mild taste of the veal. When done right, the crust is golden and flaky, while the meat inside remains juicy and tender.
A squeeze of fresh lemon juice adds a burst of acidity that cuts through the richness, enhancing the overall flavour profile. The taste is clean and comforting, with a satisfying crunch in every bite.
A Taste of History
The origins of Wiener Schnitzel are steeped in culinary lore. While many associate the dish with Austria, some culinary historians trace its roots to Milan, Italy, where a similar dish called cotoletta alla milanese was popular.
The recipe is believed to have travelled to Austria in the 19th century, becoming a staple in Viennese cuisine and later spreading to Germany.
Wiener Schnitzel gained prominence as a symbol of refinement, often served at elegant dinners and festive occasions. Its preparation required quality ingredients and meticulous technique, reflecting the values of care and precision in traditional European cooking.
Over time, the dish became more accessible, making its way into family kitchens and restaurants alike, while retaining its status as a beloved classic.
Wiener Schnitzel (Breaded Veal Cutlet) Recipe
Serves: 4 people
Ingredients:
- 4 veal cutlets, about 150g each, pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk
- 2 cups breadcrumbs (preferably homemade for better texture)
- Salt and freshly ground black pepper, to taste
- 1 cup clarified butter or vegetable oil, for frying
- Lemon wedges, for garnish
- Fresh parsley, finely chopped, for garnish
For Serving:
- Potato salad or buttered spaetzle
- Lingonberry jam (optional)
Directions
To begin, prepare the veal cutlets. Place each cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the cutlets to an even thickness of 1/4 inch. This ensures uniform cooking and a tender texture. Season both sides of the cutlets with a light sprinkle of salt and pepper.
Set up a breading station with three shallow bowls. In the first bowl, place the flour. In the second bowl, whisk together the eggs and milk until well combined. In the third bowl, spread the breadcrumbs evenly. Line the bowls up in order for easy assembly.
Dredge one veal cutlet in the flour, shaking off any excess. Next, dip it into the egg mixture, allowing any excess to drip back into the bowl. Finally, coat the cutlet in breadcrumbs, pressing gently to ensure an even coating. Repeat with the remaining cutlets and place them on a plate.
Preheat a large skillet over medium heat and add clarified butter or oil. Ensure there is enough fat to submerge the cutlets halfway; this helps achieve a golden, crisp crust. Test the temperature by dropping in a breadcrumb, if it sizzles immediately, the oil is ready.
Carefully place one or two breaded cutlets into the skillet, ensuring they do not overlap. Fry for 2–3 minutes on each side until golden brown and crisp. Use a spatula to turn the cutlets gently to avoid breaking the crust.
Once cooked, transfer the cutlets to a plate lined with paper towels to drain excess oil. Repeat the process with the remaining cutlets, adjusting the heat as needed to maintain consistent frying temperatures.
While the cutlets rest, prepare the garnishes. Cut lemons into wedges and chop fresh parsley. Arrange the lemon wedges and parsley alongside the schnitzels for a bright and traditional presentation.
Serve the Wiener Schnitzel immediately with potato salad or buttered spaetzle. Optionally, include a side of lingonberry jam for a sweet and tangy contrast. For a polished presentation, arrange the schnitzels on a large platter, garnished with lemon wedges and parsley. Pair with a crisp white wine or refreshing lager to complete the meal.
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