Name: Wiener schnitzel
Yield: 4
Cuisine: Austria
Ingredients: 4 veal or pork cutlets (about 5 oz / 140 g each); 1/2 cup (60 g) flour; 2 eggs, beaten with 1 tbsp milk; 1 cup (100 g) fine dry breadcrumbs; Salt and pepper; 1/2 cup clarified butter or neutral oil for frying; Lemon wedges and parsley; Potato salad to serve

Where it comes from

Wiener schnitzel is the national dish of Austria and a symbol of Viennese dining. By tradition it is made from veal; pork is a popular and more affordable alternative.

Explore the cuisine of Austria.

Recipe

Make Wiener schnitzel at home

Serves 4Time 30 minutes

Ingredients

4 veal or pork cutlets (about 5 oz / 140 g each)
1/2 cup (60 g) flour
2 eggs, beaten with 1 tbsp milk
1 cup (100 g) fine dry breadcrumbs
Salt and pepper
1/2 cup clarified butter or neutral oil for frying
Lemon wedges and parsley
Potato salad to serve

How it's made

Pound the cutlets between plastic wrap until about 1/4 inch thick and season with salt and pepper.
Set up three shallow dishes with flour, beaten egg and breadcrumbs.
Dredge each cutlet in flour, shake off the excess, dip in egg and press into breadcrumbs lightly; do not pack them.
Heat the fat in a wide skillet to about 340 F (170 C), enough to come halfway up the cutlets.
Fry 2 to 3 minutes per side, swirling the pan so the coating puffs up in waves.
Drain on paper towels and serve right away with lemon.