Wiener Schnitzel
Vienna's culinary gift to the world demands the finest pale veal, pounded to ethereal thinness and coated in a traditional three-step breading. The secret lies in the frying: the schnitzel is continuously basted with hot clarified butter, causing the coating to puff and separate from the meat in delicate, golden waves. Served with a wedge of lemon and perhaps potato salad, it represents Austrian cuisine at its most refined yet accessible.
Ingredients
- veal cutlet
- breadcrumbs
- eggs
- flour
- lemon
Instructions
- Pound veal thin
- Bread in three steps
- Fry in butter
- Serve with lemon