Wienerschnitzel

Wienerschnitzel © kvalifood.com

Wienerschnitzel is a classic breaded veal cutlet fried in plenty of golden butter. The hallmark of a proper schnitzel is the loose, billowing breading — achieved by coating the meat in breadcrumbs without pressing them in. Serve with braised potatoes and lemon slices.

Ingredients

Yields 4 servings

  • 4 slices veal topside (or rump), 150 g each
  • 1 egg white (or 1 whole egg)
  • 4 tbsp breadcrumbs, to taste
  • salt
  • pepper, freshly ground
  • 40–50 g butter
  • 100 ml stock
  • 8 slices lemon

To serve

  • braised potatoes
  • green beans (haricots verts)
  • pan juices

Directions

Preparation

Remove any sinew and membrane from the veal slices. Pound the meat out with the heel of your hand until about ½ inch (1 cm) thick — work from the center outward. Lightly beat the egg white with 2 tsp water on a plate. Mix breadcrumbs with salt and pepper on a sheet of baking paper.

Breading

Turn the veal slices in the egg mixture until evenly coated. Place them on the breadcrumbs and shake the paper gently — the meat should be fully covered but the breadcrumbs must not be pressed into the surface. Shake off any loose excess gently.

Frying

Brown the butter in the pan until golden and nutty-smelling. Add the schnitzels — one at a time — and fry for 3 minutes per side. Turn only once. Change the butter between schnitzels to avoid burnt residue. Transfer the finished schnitzels to a warm serving dish.

Lemon and pan juices

Peel the lemon and remove the white pith. Cut into thin slices and remove any seeds. Deglaze the pan with the stock. Arrange the schnitzels with 2 lemon slices on each piece and pour the pan juices over.

Serve

Serve immediately with braised potatoes and green beans.

Notes

  • The loose, billowing breading (the soufflé effect) is achieved by NOT pressing the breadcrumbs in — press lightly and shake off the excess
  • The butter must be golden and hot enough that the schnitzels sizzle vigorously when added — otherwise they absorb the fat and turn heavy
  • Fry one schnitzel at a time and change the butter in between; burnt butter residue gives a bitter taste
  • Wienerschnitzel is best eaten immediately — the breading loses its crispness within a few minutes
  • Classic Danish garnish: a lemon slice topped with an anchovy fillet, capers, and grated horseradish