Wiener Schnitzel Recipe – Australian Special
Wiener Schnitzel is a classic Austrian dish consisting of a breaded and fried veal cutlet. It’s known for its crispy exterior and tender, juicy interior. Traditionally served with a slice of lemon and often accompanied by potato salad, cucumber salad, or lingonberry sauce, it’s a beloved staple in Austrian cuisine.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Wiener Schnitzel Ingredients:
- 4 veal cutlets (about 5 ounces each)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Oil or lard for frying
- Lemon slices for garnish
Prepare the Cutlets:
Place the veal cutlets between sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
Bread the Cutlets:
Set up three shallow dishes: one with flour mixed with salt, one with beaten eggs, and one with breadcrumbs.
Dredge each cutlet in flour, shaking off the excess.
Dip in the beaten eggs, allowing the excess to drip off.
Coat with breadcrumbs, ensuring an even layer without pressing the crumbs into the meat.
Fry the Cutlets:
Heat about 1/4 inch of oil or lard in a large skillet over medium-high heat until shimmering.
Fry the cutlets one at a time, cooking for about 2-3 minutes on each side until golden brown.
Transfer to a paper towel-lined plate to drain excess oil.
Serve:
Garnish with lemon slices and serve immediately with your choice of side dishes.
Recipe Notes:
For the best results, use veal, but pork or chicken can be substituted if preferred.
Ensure the oil is hot enough before frying to achieve a crispy coating.
Do not overcrowd the pan; fry the cutlets in batches if necessary.
