Wiener Schnitzel

I was first introduced to schnitzel when I was 18 years old and touring Europe. I didn't actually visit Vienna on that trip, but I found schnitzel on the menu all over Austria, Germany, and Switzerland. I loved it at first bite and was determined to learn how to make it. I was wholly unsuccessful. Even two more trips to Austria didn't give me any deep insight how it's made. Then, about 6 years later, I attended an Austrian cooking class and got a recipe for it. I tried it and it tastes just like I remembered it tasting in Austria.



Wiener Schnitzel
Recipe from a chef from Austria (I don't remember his name)

4 veal cutlets (I normally use chicken, but veal is traditional)
Flour
salt
pepper
Unseasoned bread crumbs (use regular, not panko)
1 lemon wedge (optional)
Lard, for pan frying (I normally use vegetable oil, but lard is traditional)
2 eggs, beaten and mixed with a little water

Pound the cutlets as thin as you can. Literally, just wack the h#ll out of them.

Prepare three shallow dishes:

1. Bread crumbs (No set amount, just dump some in).
2. Eggs
3. Flour, seasoned with salt & pepper (again, no set amount - Just add some. You should be able to see pepper flecks in the flour.

Meanwhile, heat oil or lard in a pan over medium heat.

Dredge the cutlets in the flour mixture, then dip in the egg, and then the bread crumbs. Shake off any excess and pan fry about 3 min per side, or until the coating is a golden brown and internal chicken temperature is 160 degrees. Repeat with each cutlet. Briefly drain on paper towel.

Squeeze a tiny bit of lemon on each cutlet (I usually skip this because we don't regularly keep lemons).