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 Wiener Schnitzel is a beloved traditional Austrian dish that has gained popularity worldwide for its simple yet delightful flavors and crispy texture. This classic veal cutlet preparation showcases the art of breading and frying, resulting in a succulent and tender meat with a golden-brown, crunchy crust. The dish's name, "Wiener Schnitzel," directly translates to "Viennese Schnitzel," as it originated in the culinary-rich city of Vienna. While veal is the traditional meat used for this dish, variations with pork or chicken are also commonly enjoyed. Whether served with a side of refreshing potato salad or crispy fries, Wiener Schnitzel promises to be a delicious and satisfying

Authentic Austrian Delight: How to Make Wiener Schnitzel at Home

Sure, here's a recipe for making Wiener Schnitzel:

Ingredients:

• 4 veal cutlets (you can also use pork or chicken if preferred)
• Salt and pepper to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs (preferably from stale bread)
• Vegetable oil for frying
• Lemon wedges for serving
• Parsley sprigs for garnish

Instructions:

1. Prepare the cutlets: Place each veal cutlet between two sheets of plastic wrap and gently pound them with a meat mallet or the back of a heavy pan until they are about 1/4 inch thick. Season each cutlet with salt and pepper on both sides.
2. Set up the breading station: In three separate shallow dishes, place the all-purpose flour in one, whisk the eggs in the second dish, and put the breadcrumbs in the third dish.
3. Bread the cutlets: Dredge each cutlet in the flour, shaking off any excess. Then dip it into the beaten eggs, making sure it's coated entirely. Finally, press the cutlet firmly into the breadcrumbs, ensuring an even coating on both sides. Repeat this process for all the cutlets.
4. Fry the Schnitzel: In a large skillet or frying pan, heat enough vegetable oil to cover the bottom of the pan to about 1/4 inch. Once the oil is hot (but not smoking), carefully add the breaded cutlets. Fry them for about 3-4 minutes per side or until they turn golden brown and crispy. Fry in batches if needed to avoid overcrowding the pan.
5. Drain and serve: Once the Schnitzels are done frying, transfer them to a plate lined with paper towels to drain any excess oil.
6. Garnish and serve: Serve the Wiener Schnitzel hot, garnished with lemon wedges and fresh parsley sprigs. Traditionally, it is served with potato salad or fries.

Enjoy your delicious homemade Wiener Schnitzel!

Authentic Austrian Delight: How to Make Wiener Schnitzel at Home

Note: Wiener Schnitzel is a popular Austrian dish, and it's important to use veal to maintain its authenticity. However, if you cannot find veal or prefer not to use it, pork or chicken can be used as a substitute.

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