Forget about takeout tonight because we’re bringing the crispy, golden goodness of Wiener Schnitzel right to your kitchen. This classic dish is simpler to make than you think and oh-so-satisfying.
Why This Recipe Works
- The double breading process ensures a crispy, golden crust that stays put.
- Pounding the meat thin not only tenderizes it but also ensures quick, even cooking.
- Using clarified butter for frying adds a rich flavor without the risk of burning.
- Resting the breaded cutlets before frying helps the coating adhere better.
Ingredients
- 4 veal cutlets (about 1/2 inch thick)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- 1/2 cup clarified butter
- Salt and pepper to taste
- Lemon wedges for serving
Equipment Needed
- Meat mallet
- Three shallow dishes
- Large skillet
- Tongs
- Paper towels
Instructions
Prep the Cutlets
Start by placing each veal cutlet between two pieces of plastic wrap. Gently pound them to about 1/4 inch thickness using a meat mallet. This not only tenderizes the meat but ensures even cooking. Season both sides with salt and pepper.
Set Up Your Breading Station
Arrange three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. This setup makes the breading process efficient and mess-free. Tip: Season the flour with a pinch of salt for extra flavor.
Bread the Cutlets
Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs. Press the breadcrumbs gently to adhere. Let the breaded cutlets rest for 10 minutes; this helps the coating stick during frying.
Fry to Golden Perfection
Heat clarified butter in a large skillet over medium heat until hot but not smoking. Fry the cutlets for about 3 minutes per side, until golden brown and crispy. Avoid overcrowding the pan; fry in batches if necessary. Tip: Keep cooked schnitzels warm in a low oven while frying the rest.
Serve Immediately
Transfer the schnitzels to a plate lined with paper towels to drain any excess butter. Serve hot with lemon wedges on the side for squeezing over the top. The acidity cuts through the richness beautifully.
Tips and Tricks
For the crispiest schnitzel, ensure your oil is at the right temperature before adding the meat. Too cool, and the schnitzel will absorb too much oil; too hot, and the coating will burn before the meat cooks through. Another pro tip: Use day-old bread for your breadcrumbs; they’re drier and result in a crispier coating. Lastly, don’t skip the resting step after breading—it’s crucial for preventing the coating from falling off during frying.
Recipe Variations
- Pork Schnitzel: Swap veal for pork cutlets for a more affordable option.
- Chicken Schnitzel: Use chicken breasts pounded thin for a lighter version.
- Herb-Crusted Schnitzel: Mix chopped parsley and thyme into the breadcrumbs for an herby twist.
- Cheesy Schnitzel: Add grated Parmesan to the breadcrumb mixture for a cheesy flavor.
Frequently Asked Questions
Can I use regular butter instead of clarified butter?
While you can use regular butter, clarified butter has a higher smoke point, making it better for frying without burning. If using regular butter, keep an eye on the heat to prevent it from browning too much.
How do I know when the oil is hot enough?
A good test is to drop a small piece of bread into the oil. If it sizzles and turns golden within 30 seconds, the oil is ready. Alternatively, use a thermometer to aim for 350°F.
Can I make Wiener Schnitzel ahead of time?
While best served fresh, you can bread the cutlets ahead and refrigerate them for a few hours before frying. However, frying them just before serving ensures the crispiest texture.
Summary
Wiener Schnitzel is a timeless dish that’s all about the crispy, golden crust enveloping tender meat. With this recipe, you’ll achieve restaurant-quality results at home, complete with pro tips and variations to keep it exciting.