Wiener Schnitzel
Quick answer
Wiener Schnitzel is a classic meat dish made of thinly pounded veal loin coated in flour, beaten egg, and breadcrumbs, then fried in butter.
What makes this special
- Thinly pounded veal cutlets develop a golden breadcrumb crust when pan-fried for this Wiener Schnitzel.
- Pounding to 3mm ensures even cooking in clarified butter
- Pressing breadcrumbs lightly lets the coating puff crisp when fried
Key ingredients
Core cooking flow
- 1 Cut the 300 g veal loin into 2 even pieces and place each between plastic wrap.
- 2 Pat the veal dry, then season both sides with 1 teaspoon salt and pepper.
- 3 Set out 60 g flour, 2 beaten eggs, and 100 g breadcrumbs in separate dishes.
Wiener Schnitzel is a classic meat dish made of thinly pounded veal loin coated in flour, beaten egg, and breadcrumbs, then fried in butter. To prepare the dish, the veal is placed between plastic wrap and pounded from the center outward to a thickness of three millimeters, ensuring even cooking. The meat is lightly seasoned with salt and pepper before breading. It is coated first in flour, shaking off any excess, followed by beaten eggs, and then gently covered with breadcrumbs. Pressing the breadcrumbs too firmly should be avoided to allow the crust to rise and turn crispy during cooking. Resting the breaded veal for ten minutes helps the coating stick to the meat so it does not separate while frying. The schnitzel is shallow-fried in hot butter for two minutes on each side until golden brown and served with fresh lemon slices.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut the 300 g veal loin into 2 even pieces and place each between plastic wrap.
Pound from the center outward to about 3 mm thick so the meat cooks quickly and evenly without tearing.
- 2Season
Pat the veal dry, then season both sides with 1 teaspoon salt and pepper.
Scatter the seasoning widely rather than in one spot, because dry, evenly seasoned meat holds the coating better.
- 3Step
Set out 60 g flour, 2 beaten eggs, and 100 g breadcrumbs in separate dishes.
Coat the veal lightly in flour first, then shake off excess so the crust does not turn pasty.
- 4Control
Dip the floured veal in the beaten egg until no dry patches remain, then lay it in the breadcrumbs.
Press only lightly, just enough to cover it, so the crumb layer stays loose and crisp.
- 5Control
Let the breaded veal rest for 10 minutes so the coating adheres.
Melt 60 g butter over medium heat, waiting until the foam settles but stopping before the butter browns too much.
- 6Finish
Add the veal and shallow-fry for about 2 minutes per side, spooning butter over the top if needed.
When the crust is evenly golden, drain briefly and serve immediately with lemon wedges.
After the steps
Pick a recipe that fits this dish.
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