Wiener Schnitzel crispy classic (Print)
Deliciously seasoned, golden-fried Wiener Schnitzel with a crunchy crust and a squeeze of fresh lemon.
# Ingredients:
→ Garnish
01 -
Slices of lemon
02 -
Fresh parsley
→ For frying
03 -
4 tablespoons pork lard or butter
→ Breading
04 -
75 g breadcrumbs
05 -
1 egg
06 -
3 tablespoons all-purpose flour
07 -
0.5 teaspoon ground black pepper
08 -
1 teaspoon salt
09 -
2 veal cutlets or use pork or turkey
# Steps:
01 -
Take the schnitzels out of the pan and let them rest on paper towels to get rid of any extra oil. Top everything with the parsley and pop some lemon slices on the side.
02 -
Drop the schnitzels in your pan and cook till the first side looks golden. If the pan needs more fat, add some. Flip and fry the other side until it turns pretty and brown.
03 -
Melt the lard or butter over medium-high in a nonstick pan. You want it hot but not smoking. Test with a couple breadcrumbs – if they sizzle, you're good to go.
04 -
Coat your schnitzel in flour, dunk it in beaten egg, then press it into breadcrumbs. Make sure you cover every bit, then gently press on those crumbs.
05 -
Grab three shallow plates – pour flour in one, whisk the egg into another, and fill the last one with breadcrumbs.
06 -
Rub some salt and pepper onto both sides of each schnitzel using your hands.
07 -
Lay a bit of plastic wrap over your meat and hit it with a meat mallet till it's nice and thin. Don't smash right through it.
08 -
Put the meat out on your counter and pat it dry with some paper towels.
# Notes:
01 -
The classic Vienna way goes: flour, then egg, then breadcrumbs. When you fry them, you'll see the breading puff up and lift from the meat a little.
02 -
Want a crispier, airier crust and bolder flavor? Just double the amount of fat in your pan for frying.