Vídeňský řízek – Czech Wiener Schnitzel (Weinersnitchel)
The Austrian national dish, traditionally made from veal cutlets.
Servings 2
Ingredients
- 2 veal cutlets each about 6 oz
- 2 eggs
- ⅓ cup (45 g) all-purpose flour
- ¾ cup (90 g) breadcrumbs
- vegetable oil for frying, or clarified butter / pork lard
Instructions
- Cover the slice of veal with a plastic wrap and pound it until it’s thin. Thanks to the plastic wrap, you won’t damage the surface of the meat, and cleaning up the kitchen worktop later will be a lot easier.
- Prepare the ingredients for coating. When coating it in flour and breadcrumbs, a sheet of aluminum foil has proved the best for me. Whip the eggs with a fork in a large shallow bowl (the pounded slices of meat get larger).
- Coat the meat in the flour first, then put it in the whipped eggs and lastly, coat it lightly in the breadcrumbs. Don´t press the breadcrumbs into the meat slices.
- Heat a large amount of fat in a pan.
- Fry the Wiener Schnitzel in a thick layer of fat on both sides (it shouldn’t stick to the bottom of the pan) until it turns golden brown.
- After taking it out of the pan, place the Wiener Schnitzel on a paper towel to drain off the excess fat.
Notes
Serve with your choice of a potato side dish and garnish the Wiener Schnitzel with slices or edges of lemon.