A few evenings ago, I went out to dinner with some friends, and they recommended I try the Wiener Schnitzel (Viennese Cutlet). They know I love fried food, and since I don’t eat it often, I didn’t miss this opportunity. Traditionally, the Viennese cutlet is a veal cutlet, but in restaurants, it is often also served with pork or chicken. I wanted to try making this dish at home today, and since I didn’t have the various side dishes they paired with it, I served it with seasonal tomatoes.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Frying
- Cuisine: Austrian
- Seasonality: All seasons
Ingredients for Wiener Schnitzel (Viennese Cutlet)
- 4 veal cutlets (sirloin, about 6 oz each)
- 2 cups breadcrumbs
- 2 eggs
- to taste salt
- to taste pepper
- 1 tbsp milk
- 1 cup clarified butter
Tools for Wiener Schnitzel (Viennese Cutlet)
- Cutting board
- Meat Tenderizer
Steps for Wiener Schnitzel (Viennese Cutlet)
Take the veal sirloin slices and pound them well with the meat tenderizer. Remove the fatty parts and any veins. When I ordered my cutlet, it was so large that it almost covered the entire plate. So, pound them until they are very thin. I recommend placing the slices between two layers of plastic wrap or parchment paper.
Beat the eggs in a bowl with the milk or liquid cream, pour the breadcrumbs into a tray and flour into another. Season the meat with a pinch of salt and pepper. Now you are ready for breading.
Dip each slice in the flour, removing the excess flour, then dip them in the beaten egg, covering them completely, and then coat in the breadcrumbs, pressing well with your hands so that the breadcrumbs adhere well to the meat.
Immerse the cutlets in hot clarified butter one at a time and let them fry for about 5 minutes, then gently turn them over and let them cook for another 5 minutes. If using pork or chicken, it will take a few more minutes to cook.
Do not pierce the cutlets with a fork when turning them, to avoid ruining the coating; use tongs or spatulas instead.
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When they are golden brown, remove them from the butter and place them on absorbent paper. You can serve your Wiener Schnitzel (Viennese cutlet) with slices of tomato, French fries, or even boiled potatoes.
If you don’t have clarified butter, you can use vegetable oil. Peanut oil is preferable. To make it, take 600 g of butter, cut it into pieces, put it in a bowl, and let it melt in a bain-marie.
When the butter has completely melted, you will see a foam on the surface. Do not stir it, please. Turn off the heat, let it rest for ten minutes, and then remove as much foam as possible with a teaspoon or spatula.
At this point, take the butter, being careful not to shake it too much. Pour it slowly into a glass jar, using a sieve lined with sterile gauze. When you reach the end, you will notice a liquid part; that should remain in the pot. Now it is ready to be stored and used for the next frying.
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