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This classic veal schnitzel is a beloved Austrian dish that brings golden crispy perfection to the table with every bite. It transforms tender veal cutlets into something truly special using a simple method that’s all about careful preparation and balance. I love how this dish brings elegance without complication and always delivers comfort and satisfaction.
I first made this for a dinner party and now it is a staple when I want to impress with minimal fuss.
Ingredients
- Veal cutlets: about 150 grams each from the leg or loin for tenderness and quick cooking
- Salt and black pepper: to season the meat properly
- All purpose flour: to help the coating adhere
- Large egg and whole milk: create a rich binder for the breadcrumbs
- Fine dry breadcrumbs: provide that signature crispy texture
- Clarified butter: ensures even frying and flavor without burning
- Fresh lemon wedges: add brightness and balance
- Fresh dill sprigs: for a classic touch and aroma
Step-by-Step Instructions
- Prepare the Veal Cutlets:
- Start with quality veal and gently score each cutlet with a knife. Place them between parchment or plastic and pound from the center outward to about three millimeters thin being careful not to tear them.
- Season the Meat:
- Sprinkle salt and pepper evenly on both sides of the cutlets. Let them rest at room temperature for fifteen minutes so the flavor can soak in.
- Set Up the Breading Station:
- Line up three shallow dishes. One holds flour. The second has an egg whisked with milk. The third is filled with fine breadcrumbs. This setup makes coating fast and tidy.
- Bread the Cutlets:
- Dredge each cutlet in flour tapping off extra then dip into the egg mixture making sure it's fully coated. Press into breadcrumbs on both sides and let them rest so the crust sets.
- Heat the Pan:
- Warm a heavy skillet over medium high heat. Add clarified butter until it is five millimeters deep. Test the temperature with a breadcrumb which should sizzle right away.
- Fry the Schnitzel:
- Carefully lay the cutlets in the hot butter. Cook for two to three minutes per side until golden brown and crispy. Flip gently and avoid crowding the pan for even cooking.
- Drain and Serve:
- Place the schnitzels briefly on paper towels then serve hot with lemon wedges and dill. The crisp coating and juicy interior make it irresistible.
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Storage Tips
Leftovers can be stored in the fridge for two days. Reheat in a hot oven to keep the crust crispy. Avoid the microwave as it softens the breading too much.
Ingredient Substitutions
You can use chicken or pork cutlets in place of veal if preferred. Use ghee or light olive oil instead of clarified butter but avoid regular butter as it burns more easily.
Serving Suggestions
Serve with a light cucumber salad or buttered potatoes. It also goes well with rice pilaf or a chilled white wine on warm days.
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Cultural Context
Wiener schnitzel is a protected Austrian dish and traditionally made with veal. It has become a culinary symbol of Vienna and is enjoyed throughout central Europe as a comfort food and festive main dish.
Frequently Asked Questions About Recipes
- → What cut of veal is best for schnitzel?
The best cuts are from the leg or loin, such as top round or eye round. They’re naturally tender and ideal for pounding thin.
- → Why is it important to pound the veal cutlets thin?
Pounding ensures even cooking and a wide, crisp surface area. It also helps tenderize the meat.
- → What oil or fat is best for frying schnitzel?
Clarified butter is traditional for schnitzel, offering rich flavor and a high smoke point.
- → Why should schnitzel rest after breading?
Resting helps the coating adhere better and prevents it from falling off during frying.
- → How do I keep the schnitzel crispy?
Drain briefly on paper towels and avoid covering or stacking to preserve the crisp texture.