Cook and Scale
Wiener Schnitzel
4 servings · 35 min total
Thin veal escalopes breaded and fried until golden and crisp, served with a squeeze of lemon. The gold standard of Austro-German cuisine.
Ingredients
- 4 veal escalopes, pounded thin
- 80 g wheat flour
- 2 egg, beaten
- 120 g breadcrumbs
- 100 g butter
- 3 tbsp vegetable oil
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Season the veal escalopes — Season the veal escalopes with salt and pepper on both sides.
- 2.
Bread the escalopes — Set up three shallow dishes: flour, beaten egg, and breadcrumbs. Dredge each escalope in flour, then egg, then press into the breadcrumbs to coat evenly.
- 3.
Fry the schnitzels golden — Heat the butter and oil in a large frying pan until foaming. Fry the schnitzels two at a time for about 3 minutes per side, shaking the pan gently so the crust puffs, until deep golden.
- 4.
Drain and serve with lemon — Drain briefly on paper towels, scatter with parsley, and serve immediately with lemon wedges.