Classic Austrian Wiener Schnitzel
Thin and Crispy Breaded Veal
A traditional Austrian dish featuring tender veal cutlets, breaded and fried to golden perfection. Serve with a sweet and tangy lingonberry jam for a delightful contrast.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Veal Schnitzel
For the Lingonberry Jam
Preparation
Marinating the Veal
Pound the Veal
Gently pound the veal cutlets to a thickness of about ¼ inch using a meat mallet.
Season the Cutlets
Season both sides of each cutlet with salt and pepper.
Rest the Veal
Let the seasoned veal rest for 10 minutes to absorb flavors.
Preparing the Lingonberry Jam
Combine Ingredients
In a small saucepan, combine lingonberries, sugar, and water over medium heat.
Stir and Simmer
Stir continuously until the sugar dissolves and the mixture begins to simmer.
Thicken the Jam
Add lemon juice, reduce the heat, and let it simmer for 10-15 minutes, or until thickened.
Prepare the jam a day in advance to enhance its flavor.
Cooking Process
Bread the Cutlets
Dredge each veal cutlet in flour, dip in beaten eggs, then coat with breadcrumbs. Press gently to adhere.
Fry the Schnitzels
Heat oil in a large skillet over medium-high heat. Fry cutlets one at a time, for about 3-4 minutes on each side until golden brown.
Drain & Serve
Transfer schnitzels to a paper towel-lined plate to drain excess oil.
Plating & Serving
Classic Austrian Wiener Schnitzel
Classic Austrian Wiener Schnitzel
Plating & Serving
Arrange schnitzel on a plate, garnished with a lemon wedge and a side of lingonberry jam.