Wiener Schnitzel (Cotoletta alla Viennese)
Wiener Schnitzel, also known as Cotoletta alla Viennese, is a classic and beloved dish from Austria that has become a staple in many cuisines. This golden, crispy fried veal cutlet is simple to prepare yet offers an elegant and delicious result that is sure to impress. Whether served as a main course for a cozy dinner or as part of a festive meal, Wiener Schnitzel brings together the rich flavors of tender veal, crispy breadcrumbs, and the light tang of a lemon wedge, creating a harmonious dining experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Clarified butter (Burro Chiarificato) | 500g |
| Veal (Fesa di vitello) | 500g |
| Eggs | 3 |
| Breadcrumbs (Pangrattato) | 200g |
| Lemon | 1 |
| Salt | To taste |
| All-purpose flour (Farina 00) | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~500 |
| Protein | ~40g |
| Carbohydrates | ~45g |
| Fat | ~25g |
| Fiber | ~2g |
| Sodium | ~600mg |
Instructions:
-
Prepare the Butter:
In a low and wide pan, add the clarified butter and set the heat to low. Let the butter slowly melt. It’s important to use clarified butter because it has a higher smoke point, allowing the schnitzels to fry to golden perfection without burning. -
Prepare the Coating Stations:
Set up three shallow plates or trays: one with flour, one with beaten eggs, and one with breadcrumbs. These will be used to coat the veal. -
Slice the Veal:
Place the veal on a cutting board. Using a sharp knife, cut the veal into two slices, each approximately 3 cm thick. These should weigh about 250 grams each. -
Tenderize the Veal:
Place the veal slice on the same cutting board. Take a meat mallet (or tenderizer) and gently pound the veal from the center outwards. Use a gentle but firm motion until the veal reaches a diameter of about 23 cm. Aim for a thickness of around 5 mm. The schnitzel doesn’t need to be perfectly round, but it should be of an even thickness to ensure a consistent fry. -
Coat the Schnitzel:
Dredge each piece of veal in the flour first, ensuring it’s fully coated. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, press the schnitzel into the breadcrumbs, making sure that the breadcrumbs stick well to the veal. Gently press down with your fingers to ensure an even coating. -
Fry the Schnitzel:
Increase the heat on your pan to medium-high. Using a kitchen thermometer, check that the temperature of the clarified butter has reached 160°C (320°F). Once the butter is at the right temperature, carefully immerse the breaded veal cutlet into the hot butter. Fry each side for about 3-4 minutes, or until the schnitzel is golden brown and crispy. The meat should remain tender and juicy inside. -
Finish and Serve:
Once the schnitzels are beautifully golden, remove them from the pan using tongs and place them on a paper towel-lined plate to drain excess oil. Sprinkle with a pinch of salt to taste. Serve immediately, garnished with a wedge of lemon for a fresh burst of flavor.
Serving Suggestions:
Wiener Schnitzel is often paired with simple sides that complement its rich flavor. Serve it with a fresh cucumber salad, a side of roasted potatoes, or a traditional potato salad. The zest of the lemon enhances the delicate veal, making it the perfect finishing touch.
Enjoy your homemade Wiener Schnitzel, a timeless classic that brings the taste of Vienna straight to your table!
