Tender, lightly breaded veal pan-fried until golden brown, wiener schnitzel has long been the most popular entrée at the Berghoff, a former men’s-only saloon founded by German-born brewers. To make sure the dish is crisp on the outside and tender and juicy within, chill the breaded cutlets before frying. The Berghoff still presents this customer favorite as it always has: alongside lemon wedges to squeeze over the cutlets and dill pickles for crunching on between bites. Serve with fries, mashed potatoes, or warm German potato salad.
- 1 cup all-purpose flour
- 1 teaspoon salt
- Freshly ground white pepper
- 2 large eggs, lightly beaten
- 2 tablespoons milk
- 1 cup cracker meal or fine unseasoned bread crumbs
- 4 (5-ounce) veal cutlets, pounded thin and chilled
- Vegetable oil for pan-frying
- Lemon wedges
- Kosher dill pickle spears
Line a baking sheet with waxed paper.
In a medium bowl, combine the flour, salt, and white pepper. In a shallow container, whisk the eggs and milk together. Put the cracker meal in a separate medium bowl. Entirely coat each cutlet with the flour, then the egg mixture, and finally the cracker meal, patting the cutlets with the meal to ensure they are completely coated. Place the cutlets in one layer on the prepared baking sheet, cover, and refrigerate for at least 30 minutes.
Line a plate with paper towels and set aside. Heat 1/4 inch of oil in a large skillet over medium-high heat. When the oil is hot but not smoking, gently add the cutlets, working in batches if necessary to avoid crowding the pan. Cook until golden brown on both sides, 1 to 2 minutes per side. Transfer to the paper towel–lined plate and keep warm until ready to serve.
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