What is the difference between Wienerschnitzel and ordinary schnitzel?

Authentic Wienerschnitzel must be made from veal. If made with pork it must legally be called Schnitzel Wiener Art in Austria. The cutlet is pounded very thin, breaded, and fried in clarified butter or oil until golden. Both are made the same way, so the difference is the type of meat and its tenderness.

Can I use pork or chicken instead of veal?

Yes, thinly sliced pork leg works perfectly and is easier to find and cheaper. The result is very similar: juicy inside and crisp outside. Pound it just as thin as the veal. Pork schnitzel is also the most common version outside Austria. Chicken breast works well too, but technically it becomes a different dish.

What should I serve with it?

Classic sides are potato salad, pickled cucumber and a slice of lemon. Lingonberries or lingonberry jam give a sweet contrast. Fries or boiled potatoes with butter are also delicious with it.

Which cut of veal is used?

Classic Wienerschnitzel is made from thin slices of veal leg, usually topside or silverside (escalope), but veal fillet as in this recipe works perfectly. In Austria, veal is considered a must for a true Wienerschnitzel.

How do I get a perfect crispy coating on schnitzel?

Use dry fine breadcrumbs and press them gently onto the cutlet without compacting them tightly. Fry in enough oil at 170 to 180 degrees Celsius to half-submerge the schnitzel, gently moving the pan for even golden crispness. Keep the heat at medium-high rather than too hot, and tilt and swirl the pan so the fat keeps washing over the schnitzel: that is what makes the coating puff up.

How thin should I pound the schnitzel?

Pound the cutlet to about 4 mm thickness using a meat mallet. This ensures quick even cooking and the characteristic wavy appearance when the breadcrumb coating puffs slightly away from the meat surface during frying.