Name: Wiener Schnitzel
Yield: 4 Servings
Ingredients: 1 cup all-purpose flour; 3 teaspoons kosher salt, divided, plus more for seasoning; 2 large eggs; 2 tablespoons heavy cream; 2 cups fine plain dried breadcrumbs; 1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces; Freshly ground black pepper; 2 cups vegetable oil; 3 tablespoons unsalted butter; 1 lemon, cut into 4 wedges; Curly parsley or lettuce; A deep-fry thermometer

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Wiener SchnitzelDitte Isager

Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.

Recipe notes

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