A Taste of Austria: Weiner Schnitzel
A Taste of Austria from the Hen House Taste Flight
Imagine a perfectly crispy, golden cutlet so thin and light it practically melts in your mouth – that’s Wiener Schnitzel, and in Austria, it’s nothing short of a national treasure!
Wiener Schnitzel (say it: VEE-ner SHNIT-zel) means “Viennese cutlet,” named after Vienna, Austria’s gorgeous capital city. It’s made from thinly pounded veal coated in a double layer of breadcrumbs and fried to crispy perfection. That double coating is the secret — it creates a light, crunchy crust that puffs away from the meat as it fries.
In Austria, Schnitzel is serious business. It’s served in everything from cozy family kitchens to fancy restaurants, always with a squeeze of fresh lemon on top. Simple, iconic, and absolutely delicious!
Ingredients for 4-6 Servings
Total Time
Method
- Pound the veal: Cover each piece of veal with plastic wrap and pound until thin and even. The wrap protects the meat while you pound.
- Make the egg mixture: In a large bowl, whisk together 6 eggs, ¼ cup heavy cream, ¼ tsp garlic powder, ¼ tsp black pepper, and ½ tsp kosher salt until fully combined.
- Set up your breading station: Set up three bowls — one with 3 cups seasoned breading flour, one with the egg mixture, and one with 3 cups panko bread crumbs.
- Bread the veal: Coat the veal in flour, then dip in the egg mixture. Repeat both steps again for a double coat. Finally, press into the panko bread crumbs — cover every inch!
- Fry: Cook in a hot oiled pan until golden and crispy on both sides.
- Plate and serve: Garnish with fresh chopped parsley and lemon wedges. Serve hot!
