Wiener Schnitzel

Austria''s national dish — thin, crispy breaded veal (or pork) cutlet with lemon.

Ingredients

• 4 veal or pork cutlets, pounded to 1/4"
• Salt, pepper
• 1/2 cup flour
• 2 eggs, beaten
• 1 cup fine breadcrumbs
• Butter and oil for frying
• Lemon wedges, potato salad or fries

Method

1. Season cutlets. Bread: flour → egg → breadcrumbs.

2. Heat butter and oil (50/50) in a large skillet. The fat should be deep enough to come halfway up the cutlet.

3. Fry 2-3 min per side, gently shaking the pan (this creates the signature wavy, puffed crust).

4. Drain on wire rack. Serve immediately with lemon wedges.

What You're Practicing

• Shaking the pan during frying lets hot fat wash over the top of the breading, creating the signature puffed, wavy crust.
• Butter adds flavor, oil raises the smoke point — the 50/50 mix is traditional.