🇩🇪 Germany recipe
Wiener Schnitzel
While its name references Vienna, Wiener Schnitzel is equally beloved across Germany. The secret lies in pounding the veal impossibly thin, using a precise three-stage breading technique, and frying in a generous amount of clarified butter so the breadcrumb coating puffs away from the meat in golden, airy waves. Served with a wedge of lemon and lingonberry jam, it is the pinnacle of simple perfection.
Prep20 mins
Cook15 mins
Serves4
Difficultymedium
Ingredients
- 4 veal cutlets from the leg (about 150g each)
- 100g plain flour, seasoned with salt and white pepper
- 3 large eggs, beaten with a splash of cream
- 200g fine dry breadcrumbs (from stale white bread, finely grated)
- 200g clarified butter (Butterschmalz) for frying
- 1 lemon, cut into wedges
- Lingonberry jam, for serving
- Salt and white pepper
- Fresh flat-leaf parsley sprigs, for garnish
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 432
- Protein
- 33 g
- Carbs
- 22 g
- Fat
- 22 g
