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Wiener Schnitzel

Name: Wiener Schnitzel
Total time: 40 min
Yield: Serves 4
Cuisine: Austria
Ingredients: 4 (120g each; traditionally veal) Pork Loin; 4 tbsp All-purpose flour; 2 Egg; 100g (fine) Breadcrumbs; 1 tsp Salt; A pinch Black Pepper; To taste Vegetable Oil; 30g Butter; 1 Lemon

Main Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐⭐

Veal pounded thin, coated in fine breadcrumbs, and shallow-fried in plenty of butter and oil — Vienna's signature dish.

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📖 The Story Behind This Dish

Wiener schnitzel is Austria's signature dish, and by law only the veal version may carry the name (a pork version must be called 'Vienna-style'). The meat is pounded thin, coated in flour, egg, and breadcrumbs, and fried swimming in plenty of fat. A crust that puffs away from the meat in waves is the sign of a well-fried schnitzel. It's classically served with lemon, potato salad, and cranberry jam.

🌆 Where it's eaten: At Sunday lunch in a traditional Viennese Gasthaus, a family squeezes lemon over a schnitzel so large it hangs off the plate and enjoys it with potato salad.

🥕 Ingredients (serves 4)

Pork Loin 4 (120g each; traditionally veal)
All-purpose flour 4 tbsp
Egg 2
Breadcrumbs 100g (fine)
Salt 1 tsp
Black Pepper A pinch
Vegetable Oil To taste
Butter 30g
Lemon 1

👩‍🍳 Instructions

Place the meat between plastic wrap and pound with a meat mallet or rolling pin to about 4mm thick.
Season both sides with salt and pepper and coat in flour, beaten egg, then fine breadcrumbs. Don't press the crumbs on; coat lightly.
Pour oil about 1.5cm deep into a frying pan, add the butter, and heat to 170°C.
Add the meat and, shaking the pan, spoon hot fat over the top so the crust puffs up in waves.
Fry about 2 minutes per side until golden, then remove and drain.
Serve with lemon wedges.

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