Few dishes evoke the charm of Vienna like the Wiener Schnitzel. With its perfectly crispy crust encasing tender, juicy veal, this golden delight is the epitome of European culinary tradition. Simple yet elegant, this recipe brings the rich history of Austrian cuisine to your table, where a squeeze of lemon transforms the dish into a symphony of flavors. Whether for a special occasion or a family dinner, this dish always impresses.
Ingredients:
- 1 ¼ pounds (600 g) veal fillet or other lean cut of meat
- 2 large eggs
- All-purpose flour (for coating)
- Breadcrumbs (for coating)
- Salt, to taste
- Neutral oil for frying (e.g., vegetable or canola)
- Lemon wedges, for serving
Preparation:
Slice the veal into four cutlets. Make small cuts along the edges of each cutlet to prevent curling during frying. Place the cutlets between sheets of plastic wrap and gently pound them with a meat mallet until they are about ¼ inch (6 mm) thick.
Season the cutlets generously with salt on both sides. In a shallow bowl, whisk the eggs lightly with a fork and add a pinch of salt. Dredge each cutlet in flour, shaking off the excess. Dip the cutlets into the whisked eggs, then coat them thoroughly in breadcrumbs, pressing gently to adhere. Shake off any excess breadcrumbs.
Heat about 1 inch of oil in a deep skillet over medium heat until shimmering. Fry each cutlet for 3–5 minutes, frequently shaking the skillet to keep the oil moving. Flip the cutlets carefully when the underside turns golden yellow.
Transfer the fried cutlets to a plate lined with paper towels to absorb excess oil. Serve hot with a wedge of lemon for squeezing over the top.
