It is hard to screw up a schnitzel in Wiener but it happens. Wienerschnitzel, is from Vienna — it’s a often veal pounded thin, breaded, and fried to crispy. According to some, a good wiener schnitzel should boast breading so dry you could sit on it without having a fat stain on your pants.
Some add a dab of cream to the egg layer but it gives a richness missing from the more puritan water and egg type batters and of course use clarified butter and not oil for frying.
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