Wiener Schnitzel
Quite simply, this is a thinly-pounded cut of veal breaded and fried. Sounds easy enough but if not done properly it can turn into a burned, chewy mess. Veal is traditional, but pork and even chicken work well too. To improve success, you need to set up properly.
Set up your breading station, heat your oil and turn on the oven before you start. Pound the veal thinly. This not only cuts down the cooking time but it also tenderizes the meat. If your cutlets are too thick, the breading will be burnt before the meat is cooked and it will be chewy. I used a bone-in cutlet, but boneless ones are probably easier to handle at home.
Then bread each cutlet and have a plate or tray to keep them on. Fry the cutlets one at a time and keep them warm in the oven. Don't walk away from the stove while frying because the cutlets can burn quickly if you aren't paying attention.
That's it!
Traditionally, a good squeeze of lemon would finish the dish, but a splash of vinegar would work along with capers and a pinch of sea salt. What you want is a crunchy, salty, and acidic bite. Play with the seasoning in your breadcrumbs by adding things like dried rosemary or oregano. Try different breadcrumbs or make your own. How about crushed cornflakes? Enjoy!
Serves 4
Ingredients:
Veal cutlets (about 1 1/2 pounds)
1 cup all-purpose flour
Paprika
3 eggs
Dijon mustard
Panko breadcrumbs
2 cups cooking oil
Lemons
Salt
Preparation:
Set up your breading station by lining up three shallow bowls or plates.
Season the flour with paprika in one bowl.
Whisk three eggs with a tablespoon of mustard in the next bowl.
Season 2 cups of breadcrumbs with salt and pepper.
Place each veal cutlet between two sheets of plastic wrap and pound thin to about 1/4 inch.
Dry off the veal cutlets and one at a time, dredge the cutlet in flour, then dip in eggs and coat in breadcrumbs.
Set aside.
Preheat the oven to 200 degrees .
Heat oil on medium low heat.
Cook cutlets one at a time in the oil, about 1 minute per side.
Hold cutlets in a warm oven until serving.
Garnish with flaky sea salt and serve with lemon wedges.
Pair with…
If you were having this dish in Germany, you might pick a Grüner Veltliner. The wine is bright with citrus notes and a dry mineral finish. Cross the border into Italy and a Pinot Grigio would be a classic choice. The wine is a bit more ripe and full than Grüner with notes of apple and pears but shares the bright acidity with a longer finish.
We are featuring one of my favorite wines in the shop this week that would also pair great with this recipe. Samas is a wine from Sardinia that blends Vermentino and Chardonnay. Notes of stone fruit, citrus and flowers leap from the glass. Lively acidity gives the wine structure and freshness and a notable minerality provides a long, dry finish.
