Wiener Schnitzel of veal – golden crumb & lingonberries

Paper-thin veal in a golden, souffléd, wavy crumb, deep-fried in plenty of clarified butter until it lifts away from the meat. With it, lemon and a spoonful of lingonberries — Vienna's great classic, exactly on point.

Beef & Game Category
25 MIN Prep time
15 MIN Cook time
4 people Servings
Wiener Schnitzel of veal – golden crumb & lingonberries

Preparation

Beat out the escalopes

Beat the veal escalopes thin between sheets of film and score the edges lightly so they don't curl. Salt them.

Breading station

Put flour, beaten eggs and breadcrumbs into three plates. Coat the escalopes in flour, then egg, then breadcrumbs — press the crumbs on only loosely, do not compact them.

Deep-fry

Heat the clarified butter in a wide pan, lay in the escalopes and fry over medium heat for 2 to 3 minutes per side, constantly swirling the pan. Basting with fat makes the crumb throw its typical waves.

Drain

Let the escalopes drain briefly on kitchen paper.

Serve

Serve with a lemon wedge and a spoonful of lingonberries. The classic side: parsley potatoes.

Why this wine?

The Prélude's structured body and cool fruit cut through the buttery crumb and keep the tender veal fresh, while taking up the lingonberry.
Good to know

Tips & insights

  • Pound the veal escalope thin and evenly, so it cooks quickly and tenderly.
  • Press the breading on only loosely and do not compact it, so it soufflés and turns wavy while frying.
  • Fry floating in plenty of hot clarified butter and gently swirl the pan – this makes the breading puff up.
  • Let the finished schnitzels drain briefly on kitchen paper and serve immediately, while the breading is crisp.

Frequently Asked Questions

Which wine pairs with Wiener Schnitzel?

The crisp breading and the tender veal call for a fresh wine with acidity that balances the clarified butter. We drink our Prélude from LaSuite aux Conseillans with it, a rosé from old Malbec, fermented in large wood and aged for twelve months. Its freshness cuts through the breading, its texture stays a match for the veal.

Why does the breading not turn wavy?

For the typical soufflé breading you need plenty of hot fat and a loosely applied breading. Fry the schnitzel floating and swirl the pan so hot fat runs over the surface. Too little fat or pressing too firmly prevents the effect.

Can I use other meat instead of veal?

Yes. Veal is classic, but a pork escalope makes a "Wiener Schnitzel vom Schwein" and is cheaper. Turkey escalope works too. In every case, thin pounding and the three-stage breading of flour, egg and breadcrumbs remain essential.

Which side dish is classic?

Traditionally parsley potatoes, potato salad or cucumber salad are served. The lemon wedge belongs with it, to squeeze over the breading before eating. The lingonberries set a fruity-tart contrast to the mild veal.

The wine to pair

See all wines for this category

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