Original Wiener Schnitzel

Prep time: 30 min | Cook time: 15 min | Servings: 4

Experience the gold standard of Viennese comfort. This recipe recreates the iconic, souffléd crust of Gasthaus zu den 3 Hacken, paired with a bright, vinegary potato salad and tart lingonberry jam.

• Ingredients

  Main Component

  • 4 Veal cutlets, top round (approx. 150g / 5.3 oz each)

  • 100g (3/4 cup) All-purpose flour

  • 3 Large eggs, lightly beaten

  • 200g (2 cups) Fine breadcrumbs (not Panko)

  • 500g (2 cups) Clarified butter or lard for frying

  • 5g (1 tsp) Fine sea salt

  Vienna Potato Salad & Greens

  • 1kg (2.2 lbs) Waxy potatoes (Yukon Gold)

  • 250ml (1 cup) Warm beef broth

  • 60ml (4 tbsp) White wine vinegar

  • 15g (1 tbsp) Dijon mustard

  • 60ml (4 tbsp) Neutral oil

  • 200g (4 cups) Lamb's lettuce (Mâche)

  • Salt and black pepper to taste

  Garnish

  • 120g (1/2 cup) Wild lingonberry or cranberry jam

  • 2 Fresh lemons, halved

• Instructions

  1. Boil 1kg (2.2 lbs) potatoes in salted water until tender. Peel and slice while still warm.

  2. Mix 250ml (1 cup) warm broth, 60ml (4 tbsp) vinegar, 15g (1 tbsp) mustard, and oil.

  3. Pour dressing over warm potatoes. Season with salt and pepper. Let sit for 30 minutes.

  4. Place veal between plastic wrap. Pound to 4mm (1/8 inch) thickness using a flat meat mallet.

  5. Season both sides of the veal cutlets with 5g (1 tsp) fine sea salt.

  6. Set up three bowls: one with 100g (3/4 cup) flour, one with eggs, one with 200g (2 cups) breadcrumbs.

  7. Dredge veal in flour, then eggs, then breadcrumbs. Do not press the crumbs into the meat.

  8. Heat 500g (2 cups) clarified butter in a large pan to 180°C (350°F).

  9. Lay schnitzel in fat. Shake the pan constantly so oil ripples over the top to "soufflé" the crust.

  10. Fry for 2–3 minutes per side until deep golden brown. Drain briefly on paper towels.

  11. Toss 200g (4 cups) lamb's lettuce with a splash of vinegar and oil.

  12. Serve immediately with lemon, 30g (2 tbsp) jam per plate, and the potato salad.

Recipe inspired by restaurant

Gasthaus zu den 3 Hacken