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Wiener Schnitzel, breaded veal cutlet with parsley potatoes and red currant jelly.
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Wiener Schnitzel Recipe Breaded Veal Cutlets

A good Wiener Schnitzel is typified by its simplicity, bashed-out veal cutlet coated in a golden crumb and then fried until golden in pork lard or beef dripping!
Course Main Course
Cuisine Anglo Austrian
Keyword breaded veal, veal breaded cutlet, veal schnitzel, wiener schnitzel
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2 Servings
Calories 804kcal
Author Brian Jones

Ingredients

  • 2 Rose Veal Cutlets 175g or 6oz each
  • 3-4 tablespoon flour
  • 2 Large Eggs
  • 100 g Dried Fine Breadcrumbs ¾ Cup
  • ½-¾ teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 125 g Lard or Beef Dripping ½ Cup
  • Lemon Wedges

Instructions

  • If your veal culets are not bashed flat, sandwich them between two pieces of cling film and beat until 4-5mm thick (just under ¼") with a rolling pin.
  • Melt the lard or beef dripping and heat it to around 180°C or 350°F over a medium-high heat.
    Veal Wiener Schnitzel process shots 1 of 8
  • Whilst the fat is melting, season the veal with salt and pepper.
    Veal Wiener Schnitzel process shots 2 of 8
  • Just before the fat has reached temperature, dredge the veal with the flour, then dip it into the egg and then into the breadcrumbs. Do not be tempted to double dip or press the breadcrumbs into the meat because it will reduce the crispiness.
    Veal Wiener Schnitzel process shots 5 of 8
  • Fry the schnitzel on each side for 60-75 seconds, then drain any excess fat on some kitchen paper before serving with lemon wedges.
    Veal Wiener Schnitzel process shots 7 of 8

Video

Notes

*Do not double dip the cutlet and do not press the breadcrumbs into the cutlet.

Nutrition

Serving: 1 | Calories: 804kcal | Carbohydrates: 40g | Protein: 66g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 21g | Cholesterol: 398mg | Sodium: 1461mg | Fiber: 2g | Sugar: 3g
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