Classic Austrian Wiener Schnitzel

Name: Classic Austrian Wiener Schnitzel
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Veal cutlets; Salt and pepper; All-purpose flour; Large eggs; Breadcrumbs; Vegetable oil; Fresh or frozen lingonberries; Sugar; Water; Lemon juice

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

Veal cutlets

4, about 6 oz each

Salt and pepper

to taste

All-purpose flour

1 cup

Large eggs

2, beaten

Breadcrumbs

2 cups

Vegetable oil

1 cup (for frying)

For the Lingonberry Jam

Fresh or frozen lingonberries

1 cup

Sugar

½ cup

Water

2 tablespoons

Lemon juice

1 teaspoon

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.

Ensure oil is hot but not smoking before frying to avoid burning.

Drain & Serve

Transfer schnitzels to a paper towel-lined plate to drain excess oil.

Plating & Serving