Wiener Schnitzel
Classic Wiener Schnitzel—veal pounded thin, breaded, and fried in clarified butter
Yield: 2 People
Calories: 506kcal
Equipment
- Heavy duty frying pan
Materials
- 2 veal cutlets
- salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1½ cups fine breadcrumbs
- 1 cup clarified butter
- 2 wedges lemon for serving
Instructions
- Pound the cutlets until very thin — about ⅛ inch.
- Season both sides with salt and pepper.
- Set up a breading station
- Place flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
- Dredge each cutlet in flour (shake off excess), dip in egg, then coat in breadcrumbs.
- Heat ¼ inch of clarified butter in a wide pan over medium high until shimmering.
- Fry each schnitzel 2–3 minutes per side, gently swirling the pan so hot fat washes over the top.
- They should puff slightly and turn deep golden.
- Transfer to a rack or paper towels to drain.
- Serve immediately with lemon wedges and traditional sides.
Video
Nutrition
Serving: 1schnitzel | Calories: 506kcal | Carbohydrates: 44g | Protein: 34g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 200mg | Sodium: 890mg | Potassium: 552mg | Fiber: 2g | Sugar: 3g | Vitamin A: 475IU | Calcium: 117mg | Iron: 4.2mg