- Veal slices 500 gr
- Eggs 2 • 130 kcal
- Fine salt
- lard (or clarified butter)
- To combine
- boiled potatoes 5
- Apple cider vinegar 2 tbsp
- Onion 1/2
- Chopped Parsley
- Fine salt
- Extra virgin olive oil
The Wiener Schnitzel is the classic Viennese cutlet, typical of Austrian cuisine but also widespread in South Tyrol and Tyrol. In this preparation the veal (or beef) slice is gently beaten, to make it very thin, breaded and then fried in lard or in clarified butter. It is characterized by its considerable size and a crunchy and golden crust, which contains a tender and juicy meat. It's a second course that will literally drive young and old alike crazy, perfect to be served with a few fresh lettuce leaves and the inevitable boiled potato salad. So let’s find out how to prepare Wiener schnitzel by following our recipe step by step.
How to make the Wiener Schnitzel
Clean the slices of meat, eliminating any fatty parts and nerves; then beat them with a meat mallet protecting them with a sheet of parchment paper (1).
Pass the slices of meat in the flour (2), then in the eggs, beaten with a pinch of fine salt, and finally in the breadcrumbs, taking care to cover them evenly at each step.
Put a generous knob of lard in the pan (3), then let it melt until bubbles start to appear.
Cook one, maximum two cutlets at a time, over high heat, until they are golden brown on both sides (if necessary, renew the lard between a frying and the other). Drain them, let them dry on absorbent kitchen paper (4) and finally season them with a pinch of fine salt.
Cut the boiled potatoes into cubes and season with the apple cider vinegar, the finely chopped onion, a drizzle of extra virgin olive oil and the chopped parsley. Season with fine salt and arrange them in a serving dish (5).
Arrange the cutlet, complete with fresh lettuce leaves and a few slices of lemon and serve hot (6).
Tips for the Best Wiener Schnitzel
– For best results, use a cut of meat such as rump and then beat it gently with a meat mallet, to make it very thin and tender.
– As tradition requires, the cutlet should be fried in lard. Alternatively, you can use clarified butter which, unlike the classic one, does not burn and it is technically more suitable for frying; you can also use traditional butter by adding a few tablespoons of extra virgin olive oil to raise the smoke point.
– Cook the Wiener Schnitzel over high heat and for a very short time, in order to have a crunchy exterior and a tender and not chewy interior.
– If you liked this recipe, also try the Milanese cutlet, a typical dish of the Italian tradition.
How to store Wiener Schnitzel
It is better to make the Wiener Schnitzel and enjoy it hot at the moment; if there are some leftovers, you can store the Viennese cutlet in the refrigerator, in a special airtight container, for a maximum of 1-2 days.