Wiener Schnitzel
Thin meat, dry crumbs, hot fat and no dawdling. Done right the coating puffs away from the meat in golden blisters, which is the only special effect this site can actually deliver.
- Total time
- 16 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Put each escalope between two sheets of baking paper and beat it out to 4 mm with a rolling pin, then season both sides with the salt.
Set out three shallow plates of flour, egg and breadcrumbs. Coat each escalope in flour, then egg, then crumbs, pressing only lightly so the crust stays loose.
Heat the oil in a wide pan to 170C, deep enough for the schnitzel to float slightly. Do not fill the pan more than a third full.
Fry one at a time for 2 minutes a side, tilting and swirling the pan so hot oil washes over the top, until deep gold. Pork must be cooked right through with no pink at the centre, at least 63C for veal.
Add the butter for the last 30 seconds, then drain on kitchen paper and serve straight away with lemon.
Read all that and thought “absolutely not”?
Completely fair. Wiener Schnitzel is sitting in the German kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the German kitchen
Crisp, brown and reassuringly enormous.