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Le Chaudron recipe
Schnitzel autrichien
Viennese breaded veal cutlet (Wiener schnitzel)
⏱ 30 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4very thin veal cutlets180 g / 6 oz each
200 g (7 oz)all-purpose flour
4whole eggs
300 g (11 oz)fine breadcrumbsideally Semmelbrösel
200 g (7 oz)clarified butteror butter + oil
2lemons
1large bunch of flat-leaf parsley
200 g (7 oz)Charlotte potatoes (or other waxy potatoes)for topping
200 g (7 oz)lingonberry or blueberry jamPreiselbeeren
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 very thin veal cutlets 180 g / 6 oz each
- 200 g (7 oz) all-purpose flour
- 4 whole eggs
- 300 g (11 oz) fine breadcrumbs ideally Semmelbrösel
- 200 g (7 oz) clarified butter or butter + oil
- 2 lemons
- 1 large bunch of flat-leaf parsley
- 200 g (7 oz) Charlotte potatoes (or other waxy potatoes) for topping
- 200 g (7 oz) lingonberry or blueberry jam Preiselbeeren
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- WIENER SCHNITZEL is THE iconic dish of Vienna: a VERY THIN breaded veal cutlet fried in clarified butter.
- Take the 4 veal cutlets out of the fridge 30 minutes before cooking so they cook evenly.
- Place the cutlets between 2 sheets of plastic wrap. POUND them firmly with a meat mallet or rolling pin to an even 4 mm (⅛ in) thick. Thinness is ESSENTIAL.
- Season the cutlets generously on both sides. Set up the BREADING in 3 shallow dishes: all-purpose flour in the first, eggs beaten with a fork in the second, fine breadcrumbs (ideally Austrian Semmelbrösel) in the third.
- BREAD each cutlet in order: flour (tap off the excess), beaten egg (coat evenly), then breadcrumbs WITHOUT PRESSING (the crust should puff up). This is the Viennese way.
- Heat the 200 g (¾ cup + 2 tbsp) clarified butter in the large heavy skillet to 170°C (340°F). Clarified butter takes high heat without burning. Check with a thermometer: precision is ESSENTIAL.
- Fry the cutlets just 1 MINUTE 30 PER SIDE, GENTLY SWIRLING the pan so the butter washes over the top and makes the crust PUFF. That rippled, puffy crust is the soul of a Wiener schnitzel.
- Drain the schnitzels on paper towels. Boil the potatoes in their skins and toss them in parsley butter. Serve right away with lemon wedges, chopped parsley, the parsley potatoes and lingonberry jam.
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