Wienerschnitzel
Discover the timeless charm of authentic Wienerschnitzel, a classic Austrian dish celebrated for its delicate, golden-brown crust and tender veal cutlets. This recipe combines simple yet flavorful ingredients like lightly breaded veal, buttery richness, and a touch of fresh parsley to create a dish that’s both elegant and comforting. Perfected through traditional techniques including careful meat pounding and a three-step breading process, the cutlets are pan-fried to crispy perfection in a blend of butter and oil. Serve this culinary masterpiece with bright lemon wedges for a touch of zesty freshness, making it an ideal centerpiece for a special dinner or festive gathering. Ready in just 35 minutes, this easy-to-follow recipe brings a taste of Austria straight to your table.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 0.5 cups All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 4 tablespoons Unsalted butter
- 0.25 cups Vegetable oil
- 1 large Lemon
- 2 tablespoons Fresh parsley
Instructions
Place each veal cutlet between two sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
Set up a dredging station with three shallow bowls. In the first bowl, combine flour, salt, and black pepper. In the second bowl, beat the eggs with milk until well blended. In the third bowl, place the breadcrumbs.
Dredge each veal cutlet first in the flour mixture, shaking off any excess, then dip it into the egg mixture, allowing excess to drip off. Finally, coat the cutlets in breadcrumbs, pressing them lightly to adhere.
In a large skillet, melt butter with vegetable oil over medium-high heat until hot. The mixture should start to shimmer but not smoke.
Carefully place the breaded veal cutlets into the skillet, cooking in batches if necessary. Fry for 3-4 minutes on each side or until golden brown and cooked through.
Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain off excess oil.
Serve the Wienerschnitzel immediately garnished with lemon wedges and a sprinkle of freshly chopped parsley.
Nutrition Facts
Calories |
593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 464 mg | 10% | |
*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.
