True Wiener Schnitzel Breaded Veal Scallops Austria
Indulge in the authentic taste of Austria with this classic recipe for True Wiener Schnitzel, featuring tender veal scallops breaded to golden perfection. This iconic dish is crafted with care, using simple ingredients like eggs, flour, and fine breadcrumbs to create a light, crispy coating that complements the delicate flavor of the veal. Gently pounded for tenderness and fried in butter or lard for that signature crispiness, this schnitzel is served with fresh lemon wedges for a zesty touch and a sprinkle of parsley for a vibrant finish. Perfect for a comforting dinner, pair this Austrian classic with traditional sides such as potato salad or lingonberry jam to transport your taste buds straight to Vienna. With just 35 minutes from preparation to table, this timeless recipe is both elegant and easy to make at home.
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Recipe Information
Ingredients
- 4 pieces (about 4-5 oz each) Veal scallops
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs (preferably plain, fine)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Butter or lard (for frying)
- 4 pieces (for serving) Lemon wedges
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Begin by preparing the veal scallops. If they are thick, place them between two sheets of plastic wrap and gently pound them with a meat mallet or the flat side of a heavy skillet until they are about 1/4 inch thick.
Set up three shallow dishes for the breading process: one with all-purpose flour, one with lightly beaten eggs mixed with milk, and one with breadcrumbs. Season the flour dish with salt and pepper.
Lightly season both sides of the veal scallops with salt and pepper.
Dredge the first scallop in the flour, making sure to coat it evenly and then shake off the excess.
Dip the floured scallop into the egg mixture, ensuring it's fully coated.
Finally, press the scallop into the breadcrumbs, turning it and gently pressing to create an even coating. Avoid pressing too hard, as you want the breadcrumb layer to remain light and airy.
Repeat the breading process with the remaining veal scallops and transfer them to a plate. Do not stack them to prevent the coating from coming off.
Heat the butter or lard in a large skillet over medium-high heat. The fat should be about 1/4 inch deep in the pan and hot enough to sizzle when you drop in a bread crumb.
Carefully place one or two breaded veal scallops in the skillet, ensuring not to crowd the pan.
Fry for 2–3 minutes on each side or until golden brown and crispy. Use tongs to carefully flip the scallops without damaging the coating.
Transfer the cooked schnitzel to a plate lined with paper towels to drain excess grease. Repeat with the remaining veal scallops.
Serve immediately, garnished with lemon wedges and parsley, and accompany with traditional sides like potato salad or lingonberry jam.
Nutrition Facts
Calories |
3734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.8 g | 318% | |
| Saturated Fat | 141.2 g | 706% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1220 mg | 407% | |
| Sodium | 4096 mg | 178% | |
| Total Carbohydrate | 227.0 g | 83% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 13.7 g | ||
| Protein | 147.9 g | 296% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 396 mg | 30% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 1968 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
