Wiener schnitzel recipe

Veal beaten to 4 mm and floated in a deep pan of clarified butter so the loose crumb coat puffs away from the meat.

40 minutesmedium8 ingredients

Ingredients

• 600 g veal cutlets
• 500 g clarified butter
• 200 g breadcrumbs
• 3 eggs
• 100 g all-purpose flour
• 1 lemon
• 1 bunch flat-leaf parsley
• 2 tsp salt

How to make Wiener schnitzel

1. Pound 4 veal cutlets of 150 g between two sheets of plastic down to an even 4 mm, and nick the edges so they do not curl in the pan.
2. Salt both sides. Austrian law reserves the name for veal; pork must be sold as Schnitzel Wiener Art.
3. Set out three plates: 100 g flour, 3 eggs beaten plain with nothing added, and 200 g fine dry breadcrumbs.
4. Flour each cutlet and tap off the excess, pass it through the egg and let it drip, then lay it in the crumbs and only tumble them over it. Never press the crumbs down, or the coat will stick to the meat instead of puffing.
5. Heat 500 g clarified butter, or lard, in a wide pan to a depth of 3 cm at 160-170 °C.
6. Slide in one schnitzel at a time; it must float and not touch the bottom. Shake the pan constantly and spoon hot fat over the top for 2-3 minutes until the crust blisters and lifts, then turn and give it 1-2 minutes more.
7. Drain on paper, salt lightly and cook the next one; they do not wait.
8. Serve at once with lemon wedges and parsley, alongside potato salad or cucumber salad.

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