wienerschnitzel
Ingredients
- 4 veal cutlets (4 oz each), pounded to 1/4-inch thickness
- 1 cup all-purpose flour
- 2 large eggs
- 2 tbsp whole milk
- 1.5 cups panko breadcrumbs, finely processed
- 1 tsp fine sea salt
- 0.5 tsp freshly ground white pepper
- 0.25 tsp ground nutmeg
- 8 oz clarified butter or vegetable oil
- 2 lemons, halved
- 4 anchovy fillets, minced
- 2 tbsp fresh flat-leaf parsley, minced
- 2 tbsp capers, drained and chopped
Instructions
- Pat veal cutlets dry with paper towels. Season both sides with salt and white pepper. Set up three shallow bowls: first with flour, second with eggs whisked with milk, third with breadcrumbs mixed with nutmeg. Dredge each cutlet in flour, shake off excess, dip in egg mixture, then press firmly into breadcrumbs, coating both sides evenly. Place on a plate and let rest for 10 minutes at room temperature.
- Heat clarified butter in a large skillet over medium-high heat to 350°F (175°C). The butter should shimmer but not smoke. Test with a breadcrumb—it should sizzle immediately and turn golden in 30 seconds.
- Working in batches to avoid overcrowding, carefully place 2 cutlets into the hot butter. Fry for 2.5 to 3 minutes until the underside is deep golden brown and crispy. Flip gently and fry the second side for 2 to 2.5 minutes until equally golden. The internal temperature should reach 160°F (71°C).
- Transfer cooked cutlets to a paper towel-lined plate. Keep warm in a 200°F (93°C) oven while cooking remaining cutlets.
- While schnitzel rests, squeeze fresh lemon juice into a small bowl and whisk in the minced anchovy fillets until combined, creating a beurre anchois. Stir in the capers and parsley.
- Plate each schnitzel and spoon the anchovy-caper mixture across the center. Serve immediately with lemon halves on the side and pan-fried potatoes or a fresh green salad.
Inspired by Tim Wiechmann’s winning wienerschnitzel. This is a plausible recreation, not the chef’s original recipe.