German Wiener Schnitzel (Breaded Veal Cutlet)
Crispy, golden veal cutlets breaded and pan-fried in clarified butter, served with lemon wedges and parsley. Traditional sides include potato salad or spaetzle.
Equipment
- Meat mallet
- Plastic wrap or parchment
- 3 shallow bowls
- Large skillet
- Spatula
- Paper towels
- Plate for resting
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
Instructions
- 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.
Nutrition
Serving: 1Calories: 956kcalCarbohydrates: 63gProtein: 49gFat: 56gSaturated Fat: 31gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 331mgSodium: 538mgPotassium: 805mgFiber: 3gSugar: 4gVitamin A: 131IUCalcium: 134mgIron: 6mg
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