TRADITIONAL WIENER SCHNITZEL RECIPE with Anchovy Butter | the famous Austrian veal cutlet

veal cutlet

🥗Healthier: chicken breast

💰Cheaper: pork cutlet

Chicken is leaner and more affordable than veal.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

Start by making the anchovy butter: chop 2 anchovies finely and make a paste with a knife.

Add room temperature butter to the anchovy paste along with finely sliced shallots and about 2 teaspoons of finely chopped capers.

Mix well and add a little bit of salt. Place the mixture in the fridge until needed.

Prepare the veal cutlets by flattening them: place a piece of plastic wrap over the cutlet, then cover with another piece of foil.

Use a heavy iron pan to gently pound the cutlet to flatten it without damaging the meat.

Prepare a bowl with cracked eggs for coating the cutlets later.

Heat clarified butter in a pan until it reaches a temperature of about 160 to 170 degrees Celsius.

Coat the flattened veal cutlet in the egg, then cover it with breadcrumbs without pressing them into the meat.

Fry the schnitzel in the hot clarified butter until golden brown and crispy.

Serve the schnitzel with potato salad and top with anchovy butter or a slice of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens