Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.
INGREDIENTS
32g plain flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 large eggs
120g fresh breadcrumbs or panko
120 g veal cutlets pounded to .70cm thick
Sunflower, Oil for frying
60 g unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges, for serving
METHOD
Prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into the bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on a piece of parchment paper or a large baking sheet.
Heat about 60cm of oil in a large skillet over medium heat until it is 180°. Working in batches to avoid crowding the pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring the temperature of oil to maintain 180°.
Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.
Original Recipe BBC Food
Leave a Comment