Wolfgang Puck Wiener Schnitzel Recipe
If you want to bring a taste of Vienna into your kitchen, Wolfgang Puck's Wiener Schnitzel is a supreme way to do it!This traditional dish, known for its golden, crispy exterior, is not as complicated as it seems.Just follow a few essential tips, like ensuring your oil is heated to 375 degrees for the perfect sizzlin' fry.I love how the panko gives the Wiener Schnitzel an extra crunch, and using a heavy sauté pan helps achieve that restaurant-quality texture without much fuss.Another key tip:When dredging, make sure the scaloppini are well-coated in flour and egg to grab those breadcrumbs tightly.
Servings: 4
Ingredients
- 4 thin Veal Cutlets
- 1 cup All-Purpose Flour
- 2 large Eggs
- 1 cup Panko Breadcrumbs
- Salt and Pepper to taste
- 1 cup Vegetable Oil
- Lemon Wedges for serving
Instructions
- Begin by seasoning the veal cutlets with salt and pepper on both sides.
- This is where the flavor begins, so don't skip on seasoning well!
- Set up your dredging station with three shallow dishes.
- Place flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
- Dredge each cutlet in flour, shaking off the excess.
- Then dip into the egg wash, coating completely.
- Finally, press into the panko breadcrumbs, ensuring the entire cutlet is covered.
- Heat vegetable oil in a large sauté pan over medium-high heat to about 375 degrees F.
- You'll know it's ready when a breadcrumb dropped in sizzles immediately.
- Fry each cutlet for 2-3 minutes on each side until golden brown.
- Remove and drain on paper towels to absorb any excess oil.