Crispy Wiener Schnitzel Perfection
Wiener Schnitzel is an Austrian culinary masterpiece, where its key is simplicity and flavour. This iconic dish features a tender cutlet, meticulously pounded to a delicate thinness, then swathed in a light, golden breadcrumb coat. The result is a sublime contrast between the crispy, golden exterior and the juicy, succulent interior.
The magic of Wiener Schnitzel lies in its preparation. Each cutlet is bathed in a bath of beaten eggs and dusted with fine breadcrumbs, ensuring a flawless, uniform crust upon frying. The sizzle of hot oil transforms it into a work of art.
Served with a wedge of fresh lemon, the bright acidity cuts through the richness, creating a symphony of flavours. Its simplicity is its strength; the focus is on the quality of the ingredients and the finesse of execution.
Wiener Schnitzel is an Austrian culinary masterpiece, where its key is simplicity and flavour. This iconic dish features a tender cutlet, meticulously pounded to a delicate thinness, then swathed in a light, golden breadcrumb coat. The result is a sublime contrast between the crispy, golden exterior and the juicy, succulent interior.
The magic of Wiener Schnitzel lies in its preparation. Each cutlet is bathed in a bath of beaten eggs and dusted with fine breadcrumbs, ensuring a flawless, uniform crust upon frying. The sizzle of hot oil transforms it into a work of art.
Served with a wedge of fresh lemon, the bright acidity cuts through the richness, creating a symphony of flavours. Its simplicity is its strength; the focus is on the quality of the ingredients and the finesse of execution.
- 4 Cutlets (You can use any meat, pork, chicken, turkey, veal,...)
- 0.25 cups Flour
- 0.25 cups Breadcrumbs
- 2 Eggs
- 0.5 teaspoons Salt
- 1 tablespoon Sesame seeds (Optional)
Firstly we will use a meat mallet or a rolling pin to pound the meat evenly thin. We will salt it and let it rest for 30 min.
In the mean time we will gather our ingredients and 3 plates. In first we will place our flour, in second our eggs (you can add a little bit of milk as well) and in third our breadcrumbs and sesame seeds. We will go from left to right and completely surface our cutlets in each plate, so first flour then eggs and lastly breadcrumbs and sesame.
If you don't have any breadcrumbs you can grind any older hard bread or cornflakes and use those.Next we will add in our pan fat or oil and heat it up, we want about enough so that the liquid reaches about half the thickness of cutlet. When oil is hot we place the cutlet in it and let it fry for about 2-3 minutes on one side and then turn them over and fry additional 2-3 minutes until golden brown.
Serve them with a lemon slice.
Family secret time: during the frying on the first side, cover the pan with a lid and fry the second side without it.
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