Wiener Schnitzel

Method

1. 1

   If preparing the cutlets yourself: Using a long, sharp knife, and slicing across the grain, cut veal into a 1/4-inch slab, slicing all the way through if making 4 smaller cutlets or leaving it attached at the base if cutting 2 larger ones; if cutting larger ones, then slice a second 1/4-inch-thick slab to form a butterflied cutlet. Repeat to form remaining cutlets.

2. 2

   Cut open 2 sides of a 1-gallon zipper-lock bag. Working 1 cutlet at a time, sandwich between the zipper-lock bag flaps and, using the flat side of a meat pounder, pound all over, working from the center towards the edges, until cutlet is about 1/8 inch (2–3 mm) thick. Season pounded cutlet all over top side with salt, then transfer to a platter or rimmed baking sheet and salt other side. Repeat with remaining cutlet(s).

3. 3

   Set a wire rack in a rimmed baking sheet and line with paper towels. Fill a vessel that's wide and deep enough to fit 1 pounded cutlet at a time, such as a wok, cast-iron skillet, or sauté pan, with at least 3/4 inch of oil, clarified butter, and/or lard and heat to 400°F (200°C). While the fat heats, fill 3 wide platters, baking dishes, or rimmed baking sheets with the flour, beaten eggs, and breadcrumbs, respectively. Working with 1 cutlet at a time and using 2 hands to prevent it from ripping while handling, dredge cutlet all over in an even layer of flour, gently shaking off excess. Then dredge in the egg, ensuring a thorough and even coating. Finally, lift the cutlet and let the excess egg drip off, then dredge in the breadcrumbs, ensuring an even coating but avoiding pressing the breadcrumbs firmly into the meat (this can make them stick to it and reduce the desired puffing).

4. 4

   Immediately and carefully lower cutlet into hot oil and fry, gently swirling the pan (be very careful not to slosh hot fat out) and spooning hot oil all over the top side of the cutlet, until golden brown on the bottom, 1 to 2 minutes. Using tongs and a slotted metal spatula, carefully flip the cutlet and fry until golden brown on second side, 1 to 2 minutes longer. Carefully lift schnitzel from oil, allowing excess oil to drain, and transfer to prepared paper towels to drain.

5. 5

   Repeat dredging and frying with remaining cutlets, being careful to maintain the oil's temperature as you work.

6. 6

   Transfer the schnitzel to plates and serve with lemon wedges, with Austrian potato salad alongside, if desired.

Nutrition

calories

707 kcal

fatContent

35 g

fiberContent

3 g

sugarContent

4 g

sodiumContent

465 mg

proteinContent

49 g

cholesterolContent

362 mg

carbohydrateContent

47 g

saturatedFatContent

8 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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