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
Boil 1kg (2.2 lbs) potatoes in salted water until tender. Peel and slice while still warm.
Mix 250ml (1 cup) warm broth, 60ml (4 tbsp) vinegar, 15g (1 tbsp) mustard, and oil.
Pour dressing over warm potatoes. Season with salt and pepper. Let sit for 30 minutes.
Place veal between plastic wrap. Pound to 4mm (1/8 inch) thickness using a flat meat mallet.
Season both sides of the veal cutlets with 5g (1 tsp) fine sea salt.
Set up three bowls: one with 100g (3/4 cup) flour, one with eggs, one with 200g (2 cups) breadcrumbs.
Dredge veal in flour, then eggs, then breadcrumbs. Do not press the crumbs into the meat.
Heat 500g (2 cups) clarified butter in a large pan to 180°C (350°F).
Lay schnitzel in fat. Shake the pan constantly so oil ripples over the top to "soufflé" the crust.
Fry for 2–3 minutes per side until deep golden brown. Drain briefly on paper towels.
Toss 200g (4 cups) lamb's lettuce with a splash of vinegar and oil.
Serve immediately with lemon, 30g (2 tbsp) jam per plate, and the potato salad.
