Chef notes
In Austrian cuisine, there is a very specific culinary term that refers to schnitzel, whether Wienerschnitzel (veal), Hähnchenschnitzel (chicken) or Schweineschnitzel (pork), and that is Soufflieren. In Germany, it would refer to the action of a soufflé, that is, the egg soufflé reaching a lofty height. But in Austria, it's all about the schnitzel; specifically, the breading of the schnitzel.
For the perfect schnitzel, you want the breading to gently steam between the meat and the breading and to lift off, separating itself from the meat. This creates a crisper crust and an overall more attractive schnitzel. By gently brushing the cutlet with lemon juice (or vodka) before dredging in the remaining ingredients, you create a barrier that will steam and gently coax the breading to higher, crispier heights. The lemon also add flavor, so it's a win-win in the schnitzel department.
The Austrian technique of souffléing the batter creates the most beautiful crust, visually and texturally. It reminds me of some of my favorite meals in childhood, with a hint of fresh lemon and the crisp crunch of the coating that immediately breaks away to tenderness of the chicken.
Technique tip: The technique of Soufflieren in Austria is specific to schnitzel and is all about prepping the meat with a coating of lemon juice or vodka that allows the coating to soufflé off the meat while frying, creating a crisper crust. In other words, you want the coating to detach off the meat during the fry but to still stay wrapped around!
Special equipment: A high walled skillet or rondeau and a meat tenderizer.
