PUX'S KITCHEN

How to make a real, authentic Wiener Schnitzel

To make a traditional and authentic Wiener Schnitzel, the veal cutlets should be pounded thin using a meat mallet or rolling pin, covered in a coating of flour, egg, and breadcrumbs, and then pan-fried in clarified butter or lard. It is not to be cooked in oil.

The key to a perfect Wiener Schnitzel is to have a very thin, crispy crust and a tender and juicy center.

Here is an example recipe:

Ingredients:

  • 4 veal cutlets, pounded thin
  • Salt and pepper
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup breadcrumbs
  • 1 cup clarified butter or lard
  • Lemon wedges, for serving

Directions:

  1. First, it is important to use high-quality, thin cutlets of veal. The veal cutlets must be pounded thin with a meat mallet. This is typically done by placing the cutlet between two pieces of plastic wrap and then using the mallet to pound the meat until it is an even thickness of about 1/8 inch. This step is important because it tenderizes the meat and ensures that it cooks evenly.
  2. Season the veal cutlets with salt and pepper on both sides.
  3. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.
  4. Dip the veal cutlets in the flour, shaking off any excess. Then dip them in the beaten egg, allowing any excess to drip off. Finally, coat them in the breadcrumbs, pressing them firmly to adhere.
  5. Heat the lard or clarified butter in a large skillet over medium-high heat until it is hot but not smoking.
  6. Carefully add the veal cutlets to the skillet and cook for 2-3 minutes per side, or until golden brown and crispy.
  7. Remove the veal cutlets from the skillet and drain on a paper towel-lined plate.
  8. Serve hot with lemon wedges on the side.

It is very important that the butter is not too hot when you put the cutlets in, as the butter will burn and the cutlets will be too dark and won't cook through. Also, it is important to use a good quality butter, as the taste of the butter will come through in the final dish.

It is also worth to mention that Wiener Schnitzel is a protected geographical indication in the European Union, meaning that it can only be called Wiener Schnitzel if it is made with veal and produced in the region of Vienna.

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