Schnitzel Wiener Art

Ingredients

Instructions

1. 1

   Pat the veal escalopes very dry with kitchen paper, then place between sheets of baking paper and gently pound to an even 4-5 mm thickness. Season both sides with the salt and black pepper. Set a large frying pan over medium-high heat to warm while you bread the meat.

2. 2

   Arrange a quick breading station: put the plain flour on one plate, beat the egg in a shallow bowl, and spread the fine breadcrumbs on a second plate. Dredge each escalope lightly in flour, shake off the excess, coat in egg, then lay in the breadcrumbs and press very lightly so the coating stays loose rather than compacted. This helps create the classic delicate crust.

3. 3

   Add the clarified butter to the hot pan. When it is shimmering and a breadcrumb sizzles immediately on contact, fry the schnitzels for 1 1/2 to 2 minutes on the first side. Move the pan gently or spoon hot butter over the top so the coating puffs evenly.

4. 4

   Turn the schnitzels and fry for 1 to 2 minutes more, until deeply golden and the veal is just cooked through. The coating should be crisp and lightly blistered. Transfer to a plate lined with kitchen paper for about 1 minute to drain briefly.

5. 5

   Serve immediately with lemon wedges and a scattering of chopped flat-leaf parsley. Squeeze lemon over just before eating to keep the crust crisp.

Nutrition per serving

Notes

• •For a true beginner-friendly version, ask your butcher for veal escalopes already cut thin; this keeps the recipe within 15 minutes.
• •Do not overcrowd the pan; if your pan is small, fry one schnitzel at a time so the temperature stays high and the crust remains crisp.
• •Clarified butter gives the most classic flavor and browning, but the schnitzel should float in enough fat to fry rather than just shallow-sear.
• •Traditionally, this is excellent with potato salad, parsley potatoes, or a simple cucumber salad.

Background