An icon of Viennese cuisine since the 19th century, with theories linking it to the Milanese cotoletta brought by an Austrian marshal, Wiener Schnitzel is today Austria's national dish by tradition, although not by law.
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Wiener Schnitzel
Authentic Austrian Wiener Schnitzel: breaded and fried beef schnitzel, traditional recipe.
- Austria
- MAIN COURSES
- High protein
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 32 g
- Carbohydrates 28 g
- Fat 26 g
Story behind the dish
Preparation
Wiener Schnitzel is an Austrian preparation with easy difficulty. Reserve about 30 minutes in total (20 for mise en place and preparation, 10 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 beef fillets for schnitzel.
- Have ready: 100 g of flour.
- Have ready: 2 eggs.
- Have ready: 150 g fine breadcrumbs.
- Have ready: 200 g of clarified butter or oil.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Flatten the fillets with a kitchen mallet until they are very thin.
Flatten the fillets with a kitchen mallet until they are very thin. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Season and coat each fillet with flour.
Season and coat each fillet with flour, beaten egg and breadcrumbs, pressing lightly. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat plenty of clarified butter in a large frying pan.
Heat plenty of clarified butter in a large frying pan. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fry the schnitzels for 2-3 minutes per side.
Fry the schnitzels for 2-3 minutes per side, moving the pan so that the breading 'ripples'. Don't overcrowd the pan: the oil should be hot but not smoking. Don't overcrowd the pan: the oil should be hot but not smoking.
Don't overcrowd the pan: the oil should be hot but not smoking.
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Drain on absorbent paper
Drain on absorbent paper. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve immediately with a lemon wedge
Serve immediately with a lemon wedge. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The meat must be very thin for quick and juicy cooking.
- The schnitzel should swim in the hot fat, not be fried with little oil.
Variations
- Pork schnitzel (Schweinsschnitzel)
- Holstein Schnitzel (with fried egg and anchovies on top)
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