Gemischter Satz Classic: a refreshing accompaniment.
Few dishes capture Austrian comfort food quite like a perfectly crisp Wiener Schnitzel. With its delicate veal, airy golden crust, and a squeeze of fresh lemon, this iconic classic proves that simple ingredients can create something unforgettable.
Ingredients (Serves 4)
4 veal schnitzels (escalopes), approx. 140g each
60g wheat flour
2 eggs
80g breadcrumbs
200g pork lard or clarified butter
Salt
Method
Gently pound the veal to a thickness of 4–6 mm.
Season both sides with salt
Prepare three bowls
Flour
Beaten eggs
Breadcrumbs
Lightly coat each schnitzel in flour, shaking off the excess.
Dip into the egg mixture, allowing any extra egg to drip away.
Finish with a coating of breadcrumbs, brushing off any loose crumbs.
Fry like a Viennese Chef
Heat 2–3 cm of lard in a large frying pan. Temperature is everything: too cool and the coating becomes greasy; too hot and the crumbs will burn.
Carefully place the schnitzels into the hot fat and fry for 1½–2 minutes per side until beautifully golden brown. Gently swirl the pan while frying—this allows the schnitzels to "swim" in the fat and helps create that wonderfully light, puffed crust that makes Wiener Schnitzel so special.
Serving
Drain briefly on kitchen paper and serve immediately on warm plates.
A true Wiener Schnitzel is never served with sauce. Instead, garnish with:
🍋 A fresh lemon wedge
🥔 Parsley potatoes
🥗 A crisp seasonal salad
