Weiner Schnitzel

Weiner Schnitzel: The Crispy Classic That Won My Husband's Heart

There are few dishes in the world that elicit the kind of joy I see in my husbands eyes when he takes that first bite of my perfectly golden Weiner Schnitzel. It's a love story of crunch, tenderness, and buttery richness--all wrapped up in a delicate, crisp coating. If food could write poetry, this dish would be a sonnet.

For those unfamiliar, Weiner Schnitzel is an Austrian masterpiece- thin slices of veal pounds to perfection, lightly seasoned, then coated in flour, egg, and fine breadcrumbs before being fried until golden brown. The result? A shatteringly crisp crust that gives way to most tender, juicy meat inside.

But, what makes an exceptional Schnitzel? It's all about technique. The breadcrumbs must be light and airy, (I use Panko) never pressed to hard onto the meat, so they crisp up beautifully in the pan. The frying oil needs to be "just right"- not too hot, not too cold- to achieve that signature golden brown color. Traditionally, served with lemon wedges, a side of cucumber salad or warm potato salad.

My husband just can't get enough! From the moment he tasted his first authentic Weiner Schnitzel in Austria on a ski trip, it was love at first bite! My husband is a man who appreciates texture- the contrast of crispy exterior  and tender interior...it's his culinary kryptonite. Whether we're enjoying at a cozy Austrian Bistro or I'm making it at home, his plate is always clean, his expression one of pure contentment. And needless to say....I love this dish as well as my Wee Bear~

Weiner Schnitzel

 6 veal cutlets, between 1/8 and 1/4" thick

flour for dredging

salt and pepper, (I use Lawreys seasoning salt sometimes)

2 eggs beaten

1 T water

2 cups of fine bread crumbs (I use Panko)

6 T unsalted, clarified butter(ghea)

6 T olive oil

lemon wedges

Cut all fat off veal and lightly pound between 2 sheets of plastic wrap, to 1/8" thickness.

Beat the water into the eggs and pour into a shallow dish.

Place the flour on a plate or shallow bowl and bread crumbs on another.

Salt and pepper each cutlet, then dredge in flour. Dip into egg mixture, and finally into the bread crumbs. Press the crumbs into the cutlets lightly. Refrigerate 1 hour or preferably longer. 

In a heavy saute pan, melt the butter and put in the oil and saute a few at a time, until golden brown.

Serve with lemon wedges or the hubsters favorite lemon butter (melted butter with lemon squeezed in).

 

There's something about Weiner Schnitzel that goes beyond taste-it's comfort, nostalgia, and indulgence all in one. And when I make it for him, I know I'm not just serving dinner; I'm serving a little piece of happiness, wrapped in a golden, crispy hug. 

Have you ever fallen in love with a dish like this? Let me know in the comments! Enjoy!  

Cheers! JJ