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Wienerschnitzel (Breaded Veal Cutlets)

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Wienerschnitzel (Breaded Veal Cutlets)

Cuisine:Austrian

Course:Dinner

20m prep 10m cook 30m ready

4 servings An Austrian specialty that is worthy of mimicking with thin portions of all manner of meats, fowl, and fish. To make these Wienerschnitzel à la Holstein, top each cutlet with a Fried Egg, 2 anchovy fillets, and ½ teaspoon drained capers. For other schnitzels, see Breaded Pork Chops or Cutlets and Pan-Fried Chicken Cutlets II. For tips on pounding veal into cutlets, see here.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 pound veal cutlets
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup flour
  • 2 eggs
  • 1 tablespoon milk
  • 2 cups dry bread crumbs or 2 ½ cups fresh bread crumbs
  • 1
    • 1 pound butter
    Sub-recipe steps
    1. Melt in a saucepan over low heat: 1 pound butter
    2. Once melted, do not stir. Skim off any foam that comes to the surface.
    3. For clarified butter, remove from the heat after the foaming ceases. Let stand a few minutes, allowing the milk solids to settle to the bottom. Carefully pour the liquid into a heatproof container, leaving the solids behind, or pour through a fine-mesh sieve lined with a coffee filter or flour sack towel.
    4. For ghee, continue heating the butter over the lowest heat possible, keeping it below a simmer until golden and brown milk solids have settled at the bottom of the pan. This can take up to 1 hour. At this slow rate, the milk solids settle nicely. Pour or strain into a container as for clarified butter.
    5. Both can be stored in an airtight container for 6 to 8 months in the refrigerator. When chilled, clarified butter and ghee become grainy. They should not be used as a spread, only in cooking.
  • Salt and black pepper
  • Lemon wedges

Let's Cook

  1. Step 1.

    Preheat the oven to 180°F. Have ready an ovenproof platter. Pound to slightly less than ¼ inch thick: 1 pound veal cutlets

  2. Step 2.

    Season with: ½ teaspoon salt; ½ teaspoon black pepper

  3. Step 3.

    Spread on a plate: ½ cup flour

  4. Step 4.

    Beat together in a shallow bowl: 2 eggs; 1 tablespoon milk

  5. Step 5.

    Spread on another plate: 2 cups dry bread crumbs or 2 ½ cups fresh bread crumbs

  6. Step 6.

    Dredge the veal lightly in the flour and shake off the excess. Dip into the egg mixture, then coat with the bread crumbs, pressing down on the crumbs slightly to help them adhere to the veal. Heat in a large skillet over medium-high heat: 3 tablespoons vegetable oil or Clarified Butter

  7. Step 7.

    Cook the cutlets in batches, adding more oil or butter to the skillet as needed. Fry until nicely browned, 1 to 1 ½ minutes each side. Transfer to paper towels to drain as they brown, then keep warm on the platter in the oven. Sprinkle the cutlets to taste with: Salt and black pepper

  8. Step 8.

    Serve simply with: Lemon wedges

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