Wiener Schnitzel

Name: Wiener Schnitzel
Yield: makes 4 servings
Ingredients: 1 cup flour; 3 cups bread crumbs, preferably fresh (page 580); 3 eggs, beaten; Salt and black pepper to taste; 1 pound thinly sliced veal from the leg (scaloppine), about 1/8 inch thick; 2 tablespoons butter plus 2 tablespoons olive oil or all oil or all clarified butter (page 241); Chopped fresh parsley leaves for garnish; 1 lemon, cut into quarters, for serving

December 14, 2011

Wiener schnitzel, one of Austria’s most famous culinary exports, is traditionally made with a pounded out boneless veal chop, though at $15 to $16 per chop (also per serving) it’s a lot more feasibly reproduced with cutlets. If the cutlets you buy are thicker than those called for here, pound them gently between two sheets of wax paper using the bottom of a small saucepan. And if you opt for the more opulent—but not necessarily better—veal chops, you may want to have two skillets going at the same time, as a properly flattened boneless veal chop will be 8 to 9 inches in diameter and you’ll have to cook them one at a time. You can, of course, follow this recipe using chicken, turkey, or pork cutlets.

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