Schnitzel (Wiener Schnitzel Style) - European Recipe

Schnitzel (Wiener Schnitzel Style)

🌍 European, Austria/Bavaria; widely adopted across Germany Difficulty: ●●●○○

The schnitzel's origins trace to breaded veal traditions in Renaissance Italy, adopted by Habsburg courts and spread through the empire.

Ingredients

• 4 veal escalopes (or pork cutlets), about 150 g each
• 100 g all-purpose flour
• 2 eggs, beaten
• 150 g fine dried breadcrumbs
• Vegetable oil for frying
• Salt and white pepper
• Lemon wedges to serve
• Parsley for garnish

Method

1. Placing — Place each escalope between plastic wrap; pound to 4 mm thickness.
2. Seasoning — Season with salt and pepper.
3. Setting — Set up three shallow dishes: flour, beaten egg, breadcrumbs.
4. Dredging — Dredge escalopes in flour; shake off excess.
5. Dipping — Dip in egg, letting excess drip off.
6. Pressing — Press firmly into breadcrumbs, coating evenly. Do not press coating down — a loose coating fries better.
7. Heating — Heat generous amount of oil in large pan over medium-high heat (170°C (340°F)).
8. Frying — Fry schnitzels 2–3 minutes per side until golden and crisp.
9. Draining — Drain on paper towels; serve immediately with lemon wedges and potato salad.

Tags: veal escalopes, all-purpose flour, eggs, fine dried breadcrumbs, vegetable oil for frying · Source: Observatory Recipe Research Kitchen