Introduction
Schnitzel is a traditional Austrian dish known for its crispy golden crust and tender meat. It’s often served with a slice of lemon and is a staple in Austrian cuisine, celebrated for its simplicity and deliciousness.
Ingredients
- 4 boneless veal or pork cutlets (about 5 oz each)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably homemade or panko for extra crunch)
- Vegetable oil or clarified butter, for frying
- Lemon wedges
- Fresh parsley, chopped
- Potato salad or cucumber salad (optional)
Instructions
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Prepare the Meat:
- Tenderize the Cutlets: Place each cutlet between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the cutlets to about ¼ inch thick.
- Season: Season both sides of the cutlets generously with salt and pepper.
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Breading Process:
- Set Up Breading Station: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge the Cutlets: Coat each cutlet in flour, shaking off excess. Dip in the beaten eggs, allowing excess to drip off, then coat with breadcrumbs, pressing gently to adhere.
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Fry the Schnitzels:
- Heat the Oil: In a large skillet, heat about ½ inch of vegetable oil or clarified butter over medium-high heat until shimmering.
- Fry the Schnitzels: Fry the schnitzels in batches (do not overcrowd the pan) for 3-4 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
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Serve:
- Presentation: Serve hot, garnished with fresh parsley and lemon wedges. Pair with potato salad or cucumber salad for a classic touch.
Health Considerations
- Enjoy schnitzel in moderation, as it can be high in calories and fat due to the frying process. Consider baking for a healthier alternative.
Serving Suggestions
- Serve with a crisp white wine, such as Grüner Veltliner, to complement the dish beautifully.
Tips
- Perfect Crust: For an extra crispy crust, let the breaded schnitzels rest for about 10 minutes before frying. This helps the breadcrumbs adhere better.
- Flavor Variation: Experiment with different proteins, like chicken or turkey, or add herbs to the breadcrumb mixture for added flavor.
- Oil Temperature: Ensure the oil is hot enough before adding the schnitzels; this helps achieve a golden, crispy exterior without absorbing too much oil.
