Wiener Schnitzel
20—25 MinGolden, crispy, and irresistibly tender — this Austrian classic features delicate veal cutlets coated in a light, crunchy crust. Quickly fried to perfection and served with a zingy wedge of lemon, it’s comfort food at its most elegant. Pair with a fresh salad for the perfect finishing touch
Ingredients 4 Portions
- 4 veal schnitzels, 100 g each
- 1 packetCrispy breading mix, classic
- Oil, for frying
- Lemon wedges, for serving
Preparation
- 1
If needed, trim the veal of any sinew or fat, place it on a board, and gently pound with a meat mallet.
- 2
Pour 500 ml of cold water into one bowl and the Kotányi coating mix into another. Briefly dip each schnitzel into the water, then immediately coat it in the Kotányi mix.
- 3
Heat oil in a pan to 175°C and fry the meat for about 3–4 minutes on each side, or until golden brown. Place the schnitzels on a plate lined with paper towels to drain any excess oil.
- 4
Serve the Wiener Schnitzel with a wedge of lemon and a side salad of your choice.
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