As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure.
At a glance: Wiener Schnitzel in Lard — Austrian Breaded Veal the Traditional Way: serves 4, cooked in lard, with no seed oils.
Authentic Wiener Schnitzel has one non-negotiable: it must be fried in enough fat that the schnitzel floats and can be shaken so the breadcrumb coating puffs away from the meat. This soufflé effect — the wavy, blistered crust that pulls slightly away from the veal — is what distinguishes a genuine Wiener Schnitzel from a pan-fried escalope. It requires depth of fat and constant motion. It cannot be achieved in a thin layer of oil.
Traditional Viennese recipes call for clarified butter or lard — both are saturated fats with high smoke points that produce the correct puff without burning. Vegetable oil can produce a similar visual result but the flavour is categorically inferior. Lard's neutral character lets the veal, the breadcrumb crust, and the lemon shine without competing.
Wiener Schnitzel Recipe
Ingredients
- 4 veal escalopes (approx 150g each) OR 4 chicken breasts, butterflied
- Clarified lard or clarified butter — enough to fill a wide, deep skillet to 2–3cm depth
- 100g (¾ cup) plain flour, for dusting
- 3 large eggs, beaten with a pinch of salt
- 150g (1½ cups) fine dry white breadcrumbs
- Sea salt
- Lemon wedges and flat-leaf parsley to serve
This page contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Affiliate disclosure.
Fatworks Pasture-Raised Leaf Lard- Kerrygold Unsalted Butter
Method
- Place each escalope between two sheets of cling film. Pound with a meat mallet or the base of a heavy pan until evenly 3–4mm thick. Thin and even is essential.
- Season both sides lightly with sea salt.
- Set up three shallow dishes in a line: flour in the first, beaten egg in the second, breadcrumbs in the third.
- Coat each escalope in the flour and shake off every trace of excess. Dip in the egg, letting it drip. Lay in the breadcrumbs and turn once — do not press. The breadcrumbs should sit loosely on the surface.
- Heat the lard in the widest heavy-bottomed skillet you have to 170°C (340°F). The fat must be deep enough to float the schnitzel.
- Slide in one schnitzel. Shake the pan continuously in a gentle back-and-forth motion throughout cooking. The breadcrumb coating should puff and blister away from the meat, turning wavy and golden, in 2–3 minutes. Flip carefully. Cook the other side 1–2 minutes.
- Drain on a wire rack — never on paper towels which trap steam and soften the crust.
- Serve immediately with a wedge of lemon squeezed at the table and flat-leaf parsley.
Can I use chicken instead of veal?
Yes. Chicken breast pounded thin cooks in the same time and produces an excellent result. Pork loin is the German equivalent (Schweineschnitzel).
Why does my breadcrumb crust go flat?
Either the fat wasn't hot enough, the schnitzel was pressed into the breadcrumbs, or the pan wasn't shaken during frying. The soufflé puff requires all three conditions.
Is this seed oil free?
Yes. Clarified lard, veal, flour, egg, and breadcrumbs contain no seed oils.
Follow Savannah: @theefoodiekitchen · All Links
Find more in: European recipes · Dinner & Main Dishes recipes · Butter recipes · Lard recipes · All recipes
African, Hawaiian, Indian, Mediterranean, Asian, Exotic, Chicken, Rice, Cookies, Coffee, Spices, Plants, World Cuisine, 30-Minute Dinners and more.
View All Books on Amazon →