Wiener Schnitzel is probably the most well-known Austrian recipe: escallops (thin slices of meat) breadcrumbed and deep-fried. Almost everyone who's visited Austria has tasted it.


Often misspelt as Weiner Schnitzel, the original is made with veal, but very commonly pork is used in Austrian households as veal is sometimes prohibitively expensive.
It is generally served with parslied potatoes or with potato salad. Most Austrians also squeeze a fresh lemon wedge over the Schnitzel, while others like cranberry sauce with it.

In many families it is a Sunday lunch dish. Next to roast pork (Schweinebraten) it is the most common dish Austrians eat on a special day like Sunday.
Below you will find an authentic recipe for Wiener Schnitzel.




The Recipe:


Serves 4


4 Escallops (thin slices) of veal or pork
Salt

Ground Pepper
Flour

Breadcrumbs
2 whole eggs

Oil to deep fry
1 Lemon

Cranberry Sauce (optional)


Preparations:


1. Getting Started
Prepare 3 deep plates. Put flour in one, beaten eggs in another and breadcrumbs in the third. The meat is dipped in that same order. Start with moderate amounts; you can always top up quantities as needed.


2. The Meat

The meat slices are tenderized and rendered thinner with a meat mallet (available in any kitchen store). The schnitzel fries at high temperature in just 2-3 minutes. The escallops are hammered thin to ensure the meat is cooked through when the outside is crispy.


Season with ground pepper.


3. The Coating
Put a schnitzel on the plate with flour, cover both sides and shake off excess flour. Then dip it in the egg, making sure schnitzel is covered with egg. Lift, let excess egg drop off, and lay it in the breadcrumbs. Make sure the schnitzel’s surface is coated with breadcrumbs. Again, lift it off the plate and shake a little so any loose crumbs fall off.


4. Deep Frying

Put oil in a large frying pan 1/2-inch deep and heat. Schnitzels like to 'swim' which is deep frying. Get the oil hot enough that the schnitzel sizzles immediately when you put it in. When it has the desired color, turn it.


When cooked, place on paper towels to soak fat from schnitzel. Salt the schnitzel now if you haven’t done so before. It is ready to serve.


5. Extras
It is very tasty to let it fry a bit in real butter after deep frying.

You can deep-fry ready boiled potatoes with the schnitzels. They get a nice crunchy skin; or break them up with spatula and cook as hash browns.


Wiener Schnitzel: Sometimes Simpler Really is Better.