Wiener Schnitzel
Sign in to rate this recipe.
The Tale of Wiener Schnitzel
Story updated
Wiener Schnitzel's popular origin story credits Field Marshal Radetzky with bringing Milan's cotoletta back to Vienna in the 19th century, but most food historians regard that tale as a later marketing legend rather than documented history. Regardless of its true beginnings, the breaded veal cutlet has been a defining Viennese specialty since at least the 1800s.
Ingredients
Scale:· 4 servings
- 4 veal cutlets, pounded very thin
- 1/2 cup flour
- 2 eggs, beaten
- 1 1/2 cups fine breadcrumbs
- 4 tbsp clarified butter or oil
- 1 lemon, cut into wedges
- Salt to taste
Instructions
- 1Season veal cutlets with salt on both sides.
- 2Dredge in flour, then egg, then breadcrumbs, without pressing the crumbs on too firmly for the classic loose, wavy coating.
- 3Heat clarified butter in a large skillet until shimmering.
- 4Fry cutlets, shaking the pan gently to create the traditional soufflé-like crust, 2-3 minutes per side.
- 5Drain briefly on paper towels.
- 6Serve immediately with lemon wedges.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.