Viennese Schnitzel (Wiener Schnitzel) is a thin slice of veal coated in flour, eggs and breadcrumbs and fried. Recommended sides are potato salad, parsley potatoes, fries, potato wedges, rice, green salad, cooked vegetables. Read more about the History of Viennese Schnitzel and about my love for this superb dish.
- Prepare the ingredients Place the flour and breadcrumbs on 2 separate, large plates. Crack the eggs into a medium bowl; add 1 tablespoon of water and beat until smooth.
- Prepare the meat Flatten the meat between plastic wrap with a meat tenderizer. The meat shouldn’t be thicker than 0.15 inch. Season the meat with salt and pepper on both sides.
- Coat the meat Working 1 piece at a time, thoroughly coat the seasoned meat in the flour (tapping off any excess), then dip in to the beaten egg (letting the excess drip off), then coat in the breadcrumbs (pressing to adhere). Transfer the breaded meat to a plate.
- Fry the meat In a pan heat the clarified butter or other frying oil on medium until hot. Once the clarified butter is hot enough that a few breadcrumbs sizzle immediately when added to the pan, add the breaded meat and cook 1 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate. Garnish with a slice of lemon and cranberry sauce.
I always make more Schnitzel, because coating the meat can get a little messy. The next day you'll have left overs for a Schnitzel-Sandwich. Put lettuce, Schnitzel (cold or warm), mayonaise and ketchup in a roll to have a perfect snack!