History:
Wiener Schnitzel, one of the most famous dishes of Austrian cuisine, originates from Vienna and its name translates from German as “Viennese-style.” This dish has a history dating back to the early 19th century in Vienna and has since become a symbol of Austrian gastronomy. Today, it is popular not only in Austria but also in Germany and several other European countries.
How to Make Wiener Schnitzel:
Wiener Schnitzel is traditionally made from thinly sliced and pounded veal cutlets, though beef or chicken can also be used. The cutlets are coated in flour, egg, and breadcrumbs, then fried to a golden brown color. Here are the ingredients and detailed steps for making Wiener Schnitzel:
Ingredients:
- Veal cutlets (schnitzel) (you can also use beef or chicken)
- All-purpose flour
- Eggs
- Breadcrumbs (preferably fine or panko-style)
- Salt
- Pepper
- Vegetable oil or clarified butter (for frying)
Instructions:
- Prepare the Cutlets: Trim any excess fat from the veal cutlets and pound them to an even thickness (about ¼ inch thick). If the cutlets are thick, you can place them between plastic wrap and use a meat mallet to pound them thinner. Season both sides of the cutlets with salt and pepper.
- Set Up Breading Station: Prepare three shallow bowls or plates. Place flour in one, beaten eggs in another, and breadcrumbs in the third. Season the flour with a pinch of salt and pepper.
- Coat the Cutlets: Dredge each cutlet in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet evenly with breadcrumbs, pressing gently to adhere.
- Fry the Schnitzel: In a large skillet, heat enough vegetable oil or clarified butter over medium-high heat to cover the bottom of the pan. Once hot (but not smoking), carefully place the breaded cutlets in the pan, working in batches if necessary to avoid overcrowding.
- Cook Until Golden Brown: Fry the schnitzels for about 3-4 minutes on each side, or until they are golden brown and crispy. Adjust the heat if needed to ensure they cook evenly without burning.
- Drain and Serve: Once cooked, transfer the schnitzels to a plate lined with paper towels to drain excess oil. Serve immediately while hot, traditionally with a wedge of lemon for squeezing over the schnitzel.
Serving Suggestions:
Wiener Schnitzel is often served with a side of potato salad, cucumber salad, or parsley potatoes. It pairs well with a light, crisp Austrian white wine such as Grüner Veltliner.
Enjoy your Wiener Schnitzel!
