in Austria

The real Wiener Schnitzel

updated

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Ingredients for 4 servings:

  • 600 g veal escalope
  • 2 eggs
  • Salt
  • Flour
  • breadcrumbs
  • Clarified butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Portion the veal into schnitzels, lightly score the edges, and pound. After pounding, the thickness should be at least 6 mm. Beat the eggs with a fork, coat the schnitzel in flour, dip in the egg mixture, and then coat in breadcrumbs. Press down lightly and carefully shake off any excess crumbs. Fry the schnitzel in plenty of hot clarified butter on both sides (about 5 minutes per side) until nicely browned. Season with salt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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