How to make Wiener Schnitzel - THE ORIGINAL VIENNESE RECIPE #gerykocht

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.

Flatten the veal between two sheets of foil using a meat mallet or similar device to make it soft and tender.

Season the veal with salt and pepper.

Coat the veal in flour, pressing it on to ensure it sticks.

Dip the floured veal into eggs, ensuring the egg is well-coated.

Finally, coat the veal in breadcrumbs, pressing them on firmly.

Heat clarified butter in a pan until hot.

Carefully place the breaded veal into the hot butter, ensuring it is positioned to avoid splattering.

Move the pan around while cooking to create air between the veal and the breadcrumbs, which helps achieve a special texture.

Cook until golden brown, then turn the schnitzel over and continue to move the pan.

Prepare a warm plate by preheating it in the microwave to keep the schnitzel warm after cooking.

Remove the schnitzel from the pan and let excess butter drip off before placing it on the warm plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens