Crispy, Juicy and Tender - The Secrets of the Genuine Wiener Schnitzel | Food Secrets Ep. 4

Prepare veal cutlets by using a butterfly cut to make them thinner, aiming for a thickness of 5 to 6 mm.

Pound the veal cutlets to about 3 to 4 mm thick for even cooking.

Prepare breadcrumbs using Kaiser rolls and regular rolls, ensuring they are dried out and ground finely by hand.

Set up a breading station with flour, milk, and breadcrumbs.

Coat the veal cutlet in flour, ensuring it is completely covered.

Dip the floured cutlet into milk, allowing excess to drip off.

Press the cutlet into the breadcrumbs, ensuring it is fully coated and the breadcrumbs stick well.

Heat clarified butter and sunflower oil in a pan to a depth of about 6 cm for frying.

Fry the breaded cutlet in the hot oil, turning it to ensure even cooking and a golden brown color.

Once cooked, place the schnitzel on paper towels to drain excess oil.

Serve the schnitzel with a lemon wedge and a side of potato salad or cucumber salad.

Equipment Needed

Dietary

Allergens