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Crispy Wiener Schnitzel with Lingonberry Preserves
© Tina Rupp

Crispy Wiener Schnitzel with Lingonberry Preserves

  1. 1/2 cup all-purpose flour
  2. 2 eggs, beaten
  3. 1 1/2 cups plain dry bread crumbs
  4. 4 thinly pounded veal cutlets, about 4 ounces each
  5. Salt and freshly ground white pepper
  6. Canola oil, for frying
  7. Lingonberry preserves, for serving
  1. Put the flour, eggs and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press to help the crumbs adhere.
  2. In a very large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2 1/2 to 3 minutes. Drain on paper towels and sprinkle with salt. Serve the Wiener schnitzel with lingonberry preserves.

Suggested Pairing

"Schnitzel and Grüner Veltliner isn't a very creative pairing, but I think it's a beautiful one," says Wolfgang Ban. He loves how rich styles of the Austrian white wine still have bright acidity, which is delicious with crispy veal cutlets.