Original Wiener Schnitzel 🇦🇹 | So wird es perfekt kross & wellig! (Kalbsschnitzel)

Welcome to the cooking show! Today we're making Wiener Schnitzel!

We have veal cutlets, which are the original for Wiener Schnitzel.

Cut the veal into 5 to 8 mm pieces and butterfly them to enlarge the schnitzel.

Place the cutlets in plastic wrap or a bag to avoid splatter while pounding.

Pound the cutlets with the flat side of a meat mallet from the center outwards to achieve an even thickness of 3 to 5 mm.

Salt the cutlets on both sides to enhance flavor.

Set up the breading station with flour, beaten eggs, and breadcrumbs.

Heat clarified butter in a pan to around 170°C (340°F) for frying the schnitzels.

Dredge the cutlet in flour, ensuring it's completely covered.

Dip the floured cutlet into the beaten eggs, making sure to coat it without piercing the meat.

Coat the egg-covered cutlet with breadcrumbs, lightly pressing them on without squishing them to maintain the texture.

Shake off excess breadcrumbs before placing the schnitzel in the hot oil for frying.

Fry the schnitzels until golden brown and crispy, ensuring they don't absorb too much oil.

Equipment Needed

Dietary

Allergens