Austrian Recipe: Wiener Schnitzel

Time for something new to spice up this blog! This semester, I've collected quite a few recipes, most of which are for authentic Austrian cuisine. Rather than just selfishly keeping them all to myself, I've decided to post them for the world to share.  Enjoy!

Naturally, the first recipe is for one of the most quintessential examples of Viennese cuisine, which is also one of the easiest to prepare: 

Wiener Schnitzel

Materials: salt, flour, egg, breadcrumbs, thin cuts of meat (i.e. pork or turkey; in Austria, a schnitzel merely means a thin cut of meat)**
The amount of egg, flour, and breadcrumbs depends on how many pieces of schnitzel you are making. I usually make about 4 small pieces and have no problem using only one egg.

1. Salt the uncooked meat on both sides. Use a meat tenderizer (wooden hammer-like object) to make the schnitzel even thinner. This will ensure that the meat is cooked through (otherwise the breading might brown faster than the meat cooks).

2. Get three flat bowls and place the flour, egg, and breadcrumbs each in a separate bowl. Put each piece of meat first in the flour. Turn it over until it is coated in flour. Next place it in the egg, and also ensure that it is coated. Finally, put each piece of schnitzel in the breadcrumbs. This is the outer layer. Keep turning it over and ensure that the meat is completely covered in breadcrumbs.

3. Warm oil (or butter) in a skillet on the stove. Once warm, place the coated meat in the skillet. Keep turning the meat over every few minutes until it is golden-brown color.

4. Remove schnitzel from the pan and place on a paper towel. Pat off the excess oil.

5. Season to your taste; lemon is especially good. Consider serving with sauteed potatoes. Enjoy, and tell me how you liked it!


**Traditionally, Wiener Schnitzel is veal, but nowadays most Austrians prefer to use another meat for reasons of cost and ethics. Pork is the most common schnitzel found in restaurants, followed closely by turkey or chicken.