Funny name…delicious dish. This is one of those dishes that the name of makes you chuckle and also, question what the heck it actually is. Truthfully, this classic Viennese dish of Panko-breaded cutlets of veal or pork, cooked once in oil to achieve crispiness and a second time in butter for added flavor, was one of the yummiest things I learned how to make in culinary school. Named the national dish of Austria, this classic dish was a popular fixture in 1950’s American cuisine, and often served with a citrusy side salad. I find it delicious with a heaping mound of homemade coleslaw; a vinegar-based variety compliments each perfectly crispy and hearty bite of the wiener schnitzel.
Cooking the cutlet in butter
(To view this recipe, click on the blue title of the blog post above*)
Wiener Schnitzel
Ingredients:
- 4 thinly sliced veal or pork cutlets (about ¼-inch thick)
- Salt and pepper
- ½ cup extra virgin olive oil
- 1 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 cups panko breadcrumbs
- 4 Tablespoons unsalted butter
- Italian parsley and lemon wedges, for garnish
Directions:
- Season both sides of each cutlet with a pinch of salt and pepper. Heat the olive oil in a large saucepan over medium-high heat. Get three large shallow bowls and in the first, place the flour, the second, the eggs and the third, the panko breadcrumbs. Dredge each seasoned cutlet in each bowl, in that order.
- Fry each cutlet in the heated oil for 1 minute per side, until they are lightly browned and crisp. Place on a paper towel to drain.
- In a second sauté pan, melt 1 Tablespoon of butter per cutlet. Cook the cutlets for a second time in the butter for 30 seconds per side. Serve warm with lemon wedges and a bit of fresh parsley.
Tagged: Austria, cutlet, Panko bread crumbs, pork, veal, Vienna, viennese
Leave a Reply