Wiener Schnitzel is a classic Austrian dish made from a thin cutlet of veal that is breaded and fried until golden brown. It is a popular dish in Austria, as well as in many other countries, and is typically served with a variety of sides, such as mashed potatoes, roasted potatoes, or a simple salad. The dish is believed to have originated in Vienna in the 19th century, hence the name “Wiener” Schnitzel, and has since become a staple of Austrian cuisine. The dish is typically made from veal, but other meats such as pork , chicken or Turkey can also be used. The cutlets are pounded thin, breaded with flour, eggs, and breadcrumbs, and then fried until crispy. Wiener Schnitzel is often considered the national dish of Austria and is a popular item on menus in restaurants throughout the country.
Here is a recipe for making classic Wiener Schnitzel:
- 4 veal cutlets (or pork or chicken cutlets)
- 1 cup all-purpose flour
- 2 eggs
- 2 cups breadcrumbs
- Black pepper
- Oil for frying
- Lemon wedges (optional)
- Place the veal cutlets between two pieces of plastic wrap and pound them to an even 1/4-inch thickness.
- Set up a breading station by placing the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Season the flour with salt and pepper.
- Coat each cutlet in the flour, shaking off any excess. Dip it in the beaten eggs, and then in the breadcrumbs, pressing the breadcrumbs onto the cutlets to adhere.
- Heat a large skillet over medium-high heat and add enough oil to coat the bottom.
- Once the oil is hot, add the Schnitzel to the pan and cook until golden brown on both sides, about 3 minutes per side.
- Remove the Schnitzel from the pan and place on paper towels to drain any excess oil.
- Serve hot with lemon wedges, if desired.
Enjoy your Wiener Schnitzel!