Viennese Schnitzel (Wiener Schnitzel)
Serves 2
2x veal topside steaks (0.33 pounds (150 - 160 grams) each), about 0.2 inches (0.5 centimeters) thick
For Schnitzel to be Viennese, the meat needs to be veal. Everything else, including pork, turkey, and pig, is considered Viennese-style (Wiener-Art)
Schnitzel always tastes delicious, regardless of the meat you use, so it’s ok if you don’t use veal and the cooking instructions remain the same for all cuts of meat
1 teaspoon salt
1 teaspoon pepper
1¼ cups (150 grams) all purpose flour
1 egg, cracked into a plate, only slightly beaten, an you want to still see egg white streaks (you don’t want to whip it)
2½ cups (300 grams) panko bread crumbs
For a more authentic texture, break down 2 bread rolls into large chunks and dry them out by leaving them out for 1-2 days. Once totally dried out, add the bread to a food processor and blend until it turns into small breadcrumb-like pieces
½ cup canola or avocado oil, for frying (exact amount might vary depending on the size of your pan)
1-2 tablespoons unsalted butter
½ lemon, cut into wedges
German potato salad, as a side (optional)
If the meat isn’t a uniform thickness, put a large piece of plastic wrap over the schnitzels. Using a meat tenderizer, or something similar like a rolling pin, pound the meat until it’s 0.2 inches (0.5 cm) thick all the way around.
Salt and pepper both sides of both schnitzels.
In large plates, lay out the first with the flour, the second with the slightly-beaten egg, and the last with the breadcrumbs.
Prepare one schnitzel at a time. Drag the schnitzel through the flour. Once fully coated, shake off excess flour. Dredge the meat through the egg, making sure it’s entirely covered with egg.
Finally, lay the schnitzel in the breadcrumbs. You don’t want to press the breadcrumbs into the meat, so instead pour breadcrumbs over top until the schnitzel is fully covered in breadcrumbs. Set aside and repeat with the second schnitzel.
When the schnitzels are ready, heat a frying pan over medium-high heat. Add the frying oil so that the entire bottom is covered and the oil is about 0.5 inches (2.5 centimeters) thick. Depending on the size of the schnitzel and the size of your pan, you may need to fry them in batches because you don’t want to overcrowd the pan.
Once the oil is hot, add the schnitzel and fry until golden brown. As it’s frying, give the pan a few good swirls to spread the oil over the top, as well.
Once one side is golden brown, add ½-1 tablespoon of butter to the pan and let it melt. Flip the schnitzel and fry the other side until golden brown.
Once the schnitzel is done, put it on a paper-towel-lined plate to let the excess oil drip off. Repeat the frying process with the other schnitzel.
When you’re ready to eat, squeeze a lemon wedge over the schnitzel. Serve with a side of German potato salad.
Enjoy!