A pillar of Austrian-German cuisine, the famous Wiener Schnitzel rose to fame in the late 19th century as the favourite dish of Emperor Franz Joseph 1 of Austria. Guten Appetit!
“Made from veal cutlets, this authentic recipe is delicious served with warm potato salad, french fries or buttered rice.” – Lorenz Raich, Group Executive Chef, Brotzeit German Bier Bar and Restaurant
(Serves 4)
Ingredients
- 800g veal loin, trimmed
- 100g all-purpose flour
- 4 eggs
- 250g breadcrumbs made out of kaiser rolls
- 400ml canola oil
- 200ml clarified butter
- 1 lemon
- 100g lingonberry or cranberry jam
- Salt and fresh ground white pepper
Method
#1 Portion the veal loin into four equal pieces applying a butterfly cut. You can also ask your butcher to portion the cutlets for you.
#2 In two separate bowls, add the flour and breadcrumbs. In a third bowl, using a fork, lightly beat the eggs.
#3 Put the cutlets one by one between two sheets of baking paper and pound carefully to a thickness of 3mm.
#4 Season the cutlets with salt and freshly ground white pepper.
#5 Individually dredge the cutlets in the flour, patting off any excess. Dip the cutlet into the egg mixture, letting the excess drip back into the bowl. Finally, coat the cutlet lightly with the breadcrumbs. Do not press the crumbs onto the cutlet.
#6 In a large pan (the deeper, the better), heat the oil and clarified butter mixture to 170°C.
#7 Fry the schnitzels on a constant temperature, gently moving the pan in a circular motion to cover the schnitzel with fat. When the breading looks bubbly and starting to brown (approx. one minute), turn over the schnitzel and cook for another minute.
#8 Transfer the fried schnitzel to a tray with a paper towel to pat dry and repeat with the remaining schnitzels.
#9 Serve hot with slices of lemon and cranberry preserve.
This Wiener Schnitzel recipe first appeared in the August 2023 edition of Expat Living. You can purchase the latest issue or subscribe, so you never miss a copy!
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