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 all-purpose flour
- ¾ cup breadcrumbs
- frying fat clarified butter or pork lard
Instructions
- Cover each of 2 veal cutlets with plastic wrap and pound them until thin. Thanks to the plastic wrap, you will not damage the surface of the meat, and cleaning up the kitchen worktop later will be a lot easier.
- Prepare ⅓ cup all-purpose flour and ¾ cup breadcrumbs for coating. When coating it in flour and breadcrumbs, a sheet of aluminum foil has proved to be the best for me. Whip 2 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.