Wiener Schnitzel
Austrian veal cutlet pounded thin, breaded with flour-egg-breadcrumbs, and shallow-fried in lard or butter until pale gold. The crumb should puff away from the meat in soft folds. Served with a slice of lemon and parsley potatoes.
Overview
Veal escalopes are pounded to 5 mm thick, dredged through flour, egg and breadcrumbs (each step distinct), then shallow-fried fast in plenty of fat until the crumb puffs into characteristic ripples. Lemon and parsley potatoes alongside.
Ingredients
Schnitzel
- 4 veal escalopes (about 150 g each)
- 100 g plain flour
- 3 eggs (large, beaten)
- 200 g fine breadcrumbs (ideally Semmelbrösel; or fine dried breadcrumbs)
- salt
- pepper
- 100 g Clarified Butter (Beurre Clarifié) (or 50 g butter + 50 ml vegetable oil)
To serve
- 1 lemon (cut into wedges)
- A small bunch of flat-leaf parsley
- 600 g new potatoes (boiled, tossed with butter and parsley)
- Lingonberry jam (optional but traditional)
Method
Stage 1 - Pound the veal
- Place each escalope between sheets of cling film.
- Bash with a meat mallet or rolling pin to 5 mm thick. Even thickness is more important than thinness.
Stage 2 - Bread
- Set up three plates: flour seasoned with salt and white pepper, beaten egg, breadcrumbs.
- Dredge each escalope in flour (shake off excess), dip in egg, then press lightly into the breadcrumbs.
- Don't press hard; the looser coat is what allows the crumb to puff.
Stage 3 - Fry
- Heat a wide heavy pan over medium-high heat with enough clarified butter to cover the base by 5 mm.
- The fat must be hot enough that breadcrumbs sizzle on contact (about 170°C); too cool and the schnitzel absorbs fat.
- Slide one escalope into the pan; spoon hot fat over the top continuously while it cooks.
- After 1 ½-2 minutes, the underside should be pale gold. Flip; cook another 1-1 ½ minutes.
- Lift onto kitchen paper; salt immediately.
- Repeat with the others, replenishing fat as needed.
Stage 4 - Serve
- Plate each schnitzel; the crumb should be puffed and rippled, not flat.
- Serve with lemon wedges, a parsley sprig, parsley potatoes and lingonberry jam.
Notes
- Lots of hot fat: Wiener schnitzel is shallow-fried, almost deep-fried; the depth of fat is what allows the crumb to "swim" and puff.
- Spoon fat over the top: Keeps the cooking even on both sides without flipping repeatedly.
- Don't press the crumbs in: A loose coat puffs into ripples. A pressed coat goes flat and dense.
Storage
- Best the moment they're fried. Keeps 1 day refrigerated; reheat in a 180°C oven for 6 minutes (the crumb won't be quite as puffy).
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