Wiener Schnitzel is one of Austria's most traditional and representative dishes. The story goes that a gourmand Austrian field marshal, Jozef Radetzky von Radetz returning from a battle in Italy in 1857, so enjoyed the "Milanese veal cutlet", that he brought the recipe back to Vienna and ordered his cooks to whip up their own version and the Wiener Schnitzel was born.
These days either veal, pork cutlets, chicken breasts, or de-boned chicken thighs (at a pinch) can be used. The key is to tenderize the meat by pounding the meat ultra thin (1/4 in thickness), before anything else in the preparation phase.
Key steps are pounding the meat, beating the eggs thoroughly, frying in enough hot oil, lightly coating with bread crumbs (not Panko), and traditionally - frying them in lard, or clarified butter (or if you must, oil).
Serve with a cucumber salad or potato salad and a wedge of lemon to squeeze over the cutlets.
Ingredients
4 (5-ounce) veal cutlets (or chicken or pork)
1/4 cup all-purpose flour
1/2 teaspoon salt
2 large eggs, beaten well
1/2 cup fine breadcrumbs
Oil or lard, for frying
4 slices lemon
Method:
Pound the meat very thin
Use 3 shallow dishes
In the first mix the flour and salt
In the second, the beaten eggs
In the third, the breadcrumbs
Dredge cutlets in flour to thoroughly cover
Dip in egg to coat, allow excess egg to drip off
Cover them in the breadcrumbs. Do not press the breadcrumbs on
This will ensure a crispy coating.
In a large skillet heat at least 1/4 inch oil until very hot (350 ᵒ F )
Fry around 3-4 minutes on each side until golden brown
Don't let cutlets stick to the pan
Remove from pan with a fork, allow oil to drain off. You may wish to pat dry with paper towels (or not)
Traditionally served with cucumber or potato salad and a lemon wedge.
Serve with a nice spritzer - half white wine, (preferably a Moselle) and half sparkling water.
Enjoy.
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