Dinner Lunch

The Bavarian Classic: Wiener Schnitzel

Ingredients:

  • 4 veal cutlets (180g / approx. 6oz each)
  • Salt
  • Pepper
  • 150g / 1 heaping cup pastry flour)
  • 4 eggs, beaten
  • 350g / scant 3 cups breadcrumbs
  • 500ml / 2 cups vegetable oil
  • 50g / scant 1/4 cup butter

Let’s create something tasty:

  1. Lay the cutlets between sheets of plastic wrap and pound until thin and even. Remove the plastic; salt and pepper on both sides. Set up three bowls or soup plates: put the flour in the first, the eggs in the second, and the breadcrumbs in the third.
  2. First put the cutlets in the flour and tap to remove excess. Then dip the floured cutlets in the egg, and dredge in the breadcrumbs, pressing gently to help them stick to the meat.
  3. Heat the oil in a large pen, add the cutlets, and fry until golden brown on one side. Add the butter, carefully flip the cutlets, and fry until golden brown on the other side as well. As you turn the cutlets, always add a little bit butter to the oil. Take the finished Schnitzel from the pen, place it on paper towels to blot, and salt lightly if needed.

Our tip:

  • Never prepare and bread your Wiener Schnitzel in advance: always do it immediately before you fry it. It is better to have to wait a bit than to eat a dry piece of meat.
  • To make the Munich version of this Viennese classic, blend 80g/1/4 cup sweet mustard and 20g/scant 2oz freshly grated horseradish and brush it onto the cutlets before your bread them.

Our recommendation as a side dish would be either a Bavarian potato salad or french fries.

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