Wiener schnitzel is a true classic, with its crispy breading and juicy meat that will make your heart race. This recipe shows you step by step how to prepare the perfect Wiener schnitzel – in a cast iron pan on the grill!
With fresh ingredients and a traditional breading, you'll conjure up a dish that will delight your guests. Frying in a cast iron pan, in particular, ensures even heat and an irresistibly crispy crust.
Preparation time: 25 minutes
Ingredients (for 2 servings)
- 80 g wheat flour (type 405)
- 2 eggs (size M)
- ½ tsp salt
- Freshly ground black pepper
- 80 g breadcrumbs
- 2 veal schnitzels (approx. 180 g each)
- Cold water
- 180 g clarified butter
- 1 untreated organic lemon
preparation
1. Prepare the breading line:
Set up three shallow bowls in a row. Sift 80g of plain flour into the first bowl. In the second bowl, beat the eggs, season with ½ teaspoon of salt and some freshly ground black pepper, and whisk well. Add the breadcrumbs to the third bowl.
2. Prepare veal escalope:
Pat the veal escalopes dry with kitchen paper and wrap them in cling film. Gently pound them with a meat tenderizer or meat tenderizer until they are evenly flat. Remove the escalopes from the film and moisten them with cold water on both sides.
3. Breading:
Coat each veal cutlet first in flour, then in egg, and finally in breadcrumbs. Make sure the cutlets are evenly coated with the breadcrumbs. Place them on a plate and prepare the grill.
4. Roast:
Preheat your grill to 180°C (350°F) direct heat and place the cast iron skillet on the grill. Melt the clarified butter in the pan until it bubbles. Place the breaded schnitzels in the hot oil and fry for 2–3 minutes on each side. Stir the pan frequently during cooking to prevent the schnitzels from sticking to the bottom. Occasionally pour a little melted clarified butter over the schnitzels with a spoon to make the coating extra crispy.
5. Finish:
Once the schnitzels are golden brown and crispy, carefully remove them from the pan and drain on kitchen paper. Serve hot with lemon slices.
Tips & Variations
- Vegetarian alternative: For a vegetarian version, you can bread eggplant slices or celery slices and prepare them using the same procedure.
- Extra crispy: To make the breading even crispier, you can replace some of the breadcrumbs with panko.
- Side dishes: Serve the Wiener Schnitzel with classic side dishes such as potato salad, cucumber salad or fried potatoes.
Serving suggestion
Serve the Wiener Schnitzel on a large plate and garnish with lemon slices and fresh herbs. Serve with fried potatoes or a light salad. A crusty baguette completes the dish. The juicy meat and crispy breading make this dish a highlight for special occasions or simply as a snack.
Conclusion
With this recipe, you'll make the perfect Wiener Schnitzel in the Springlane cast iron pan. The cast iron pan ensures even heat distribution, so the schnitzels are tender on the inside and deliciously crispy on the outside.Frying in clarified butter gives the breading an incomparable texture and an intense flavor.
Try this recipe and enjoy a traditional Wiener Schnitzel in perfection!
