Wiener Schnitzel (Breaded Veal Cutlet)
Wiener schnitzel is a classic Austrian dish made from thin veal cutlets that are breaded and pan-fried until golden brown. It's traditionally served with accompaniments like red cabbage and spaetzle, and can be garnished with anchovies and lemon juice for added flavor.
Servings: 4
Ingredients
- 1 1/2 pound veal steak cut 1/2-inch thick
- 1/2 cup flour
- salt and pepper
- 2 eggs slightly beaten
- 1 cup dry, sieved bread crumbs
- 3/4 cup butter
- lemon slices
- rolled anchovy fillets
Optional (for a la Holstein variation:)
- fried egg
- anchovy fillets
- pickled beets
- dill pickle fans
Instructions
- Prep the veal: Remove any bones and slice into six serving pieces. Pound each piece thin—this is key to that delicate, crisp texture.
- Bread the cutlets: Season flour with salt and pepper. Dredge each veal piece in flour, dip in beaten eggs, then coat with bread crumbs.
- Sauté to perfection: Melt butter in a heavy skillet over low heat. Sauté schnitzels until golden brown on both sides—about 15 minutes total. Don’t rush it; slow cooking in butter is what gives it that signature richness.
- Garnish and serve: Plate with lemon slices and rolled anchovy fillets for a classic finish.
Wiener Schnitzel à la Holstein:
- Top each schnitzel with a fried egg.
- Garnish the platter with anchovy fillets, pickled beets, and dill pickle fans.