Zapappy

Name: Wiener Schnitzel
Prep time: 35 min
Cook time: 12 min
Total time: 57 min
Cuisine: Austrian
Ingredients: 1 1/2 lb, 4 cutlets, pounded to 1/8 inch thick; 1 1/2 tsp, divided; 1/2 tsp, freshly ground; 1/2 cup, for dredging; 2 large eggs, beaten with 1 tbsp water; 2 cups, dry, unseasoned; 1 1/2 cups, for shallow frying; 4, for serving; 2 tbsp, chopped, for garnish

Cooking

Zapappy

Cooking

Austrian

Wiener Schnitzel

Thin veal cutlets in a light breadcrumb crust, fried crisp in clarified butter.

4 servings · 35 minutes prep · 12 minutes cook

Ingredients

Schnitzel

1 1/2 lb, 4 cutlets, pounded to 1/8 inch thick
1 1/2 tsp, divided
1/2 tsp, freshly ground
1/2 cup, for dredging
2 large eggs, beaten with 1 tbsp water
2 cups, dry, unseasoned
1 1/2 cups, for shallow frying
4, for serving
2 tbsp, chopped, for garnish

Directions

Bread the Cutlets

Season veal cutlets with fine salt and black pepper.
Dredge lightly in all purpose flour, shaking off excess. Dip in egg, then lay into fine dry breadcrumbs without pressing hard.
Rest breaded cutlets for 10 minutes while heating the fat.

Fry and Serve

Heat clarified butter in a large skillet to 340°F to 350°F.
Fry one or two cutlets at a time for about 2 to 3 minutes per side, gently shaking the pan so hot fat washes over the top and the coating ripples, until the veal reaches {{temperature:145°F}}.
Drain on a rack and rest for 3 minutes. Serve immediately with lemon wedges and parsley.