Wiener Schnitzel

Overview:

Introduction:

Wiener Schnitzel, literally “Viennese cutlet,” is a dish of breaded, pan-fried veal. Its simplicity belies its deliciousness, depending on the quality of ingredients and technique.

Ingredients:

The essential components include:

Veal cutlets (typically from the leg), about 4-6 ounces each
All-purpose flour, for dredging
Eggs, beaten, for the egg wash
Breadcrumbs (preferably made from day-old bread), for coating
Salt and freshly ground black pepper, to taste

Clarified butter or a mixture of butter and oil, for frying

Method:

Preparation of the Veal: The veal cutlets should be pounded thin, approximately 1/8 inch thick. This tenderizes the meat and ensures even cooking. Season both sides with salt and pepper.
The Breading Station: Set up three shallow dishes. In the first, place the flour. In the second, the beaten eggs. In the third, the breadcrumbs.
Dredging: Dredge each cutlet in flour, shaking off any excess. Dip it into the egg wash, ensuring it’s fully coated. Finally, coat it thoroughly with breadcrumbs, pressing gently to adhere.
Frying: Heat the clarified butter or oil mixture in a large skillet over medium-high heat. The fat should be hot enough that a breadcrumb sizzles immediately when dropped in. Fry the schnitzel for approximately 2-3 minutes per side, or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.

Resting and Serving: Remove the schnitzel from the skillet and place it on a plate lined with paper towels to drain excess fat. Serve immediately.

Additional Notes:

Complementary Sides

The sides play a crucial role in balancing the richness of the schnitzel. The following are traditional accompaniments.

Potato Salad

German-style potato salad offers a tangy counterpoint to the schnitzel.

Ingredients

Potatoes, waxy varieties like Yukon Gold, boiled until tender
Onion, finely diced
Apple cider vinegar
Vegetable oil
Mustard
Salt and pepper, to taste
Optional: fresh parsley, chopped

Preparation

Cooking the Potatoes: Boil the potatoes until tender. Allow them to cool slightly before peeling and slicing.
The Dressing: While the potatoes cool, whisk together the vinegar, oil, mustard, salt, and pepper.
Combining: Gently toss the warm potatoes with the onion and dressing. Allow the salad to sit for at least 30 minutes to allow the flavors to meld. Garnish with parsley before serving.

Rice

Plain, fluffy rice provides a neutral element to the meal.

Preparation

Rinsing: Rinse the rice under cold water until the water runs clear.
Cooking: Combine the rice with water (typically a 2:1 ratio of water to rice) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 15-20 minutes, or until the water is absorbed and the rice is tender.
Fluffing: Fluff the rice with a fork before serving.

Serving Suggestions

Present the Wiener Schnitzel with a lemon wedge for squeezing over the meat. Arrange the potato salad and rice on the plate alongside the schnitzel. Consider a side of lingonberry jam for an additional touch of sweetness.

This combination offers a satisfying and classic dining experience. Enjoy!