Pin It The smell of butter browning in the pan always takes me back to a little restaurant in Vienna where the cook let me watch through the kitchen window. He was flipping schnitzels with one hand, spooning hot fat over them with the other, and the sound was pure sizzle. I went home determined to get that same golden ripple on the crust. It took three tries and a call to my Austrian neighbor before I learned the secret: don't press the breadcrumbs, and never skimp on the fat.
I made this for my in-laws the first time they visited, and my father-in-law, who grew up in Salzburg, got quiet halfway through his plate. He said it tasted exactly like the schnitzel his grandmother used to make on Sundays. That moment turned a recipe into something I guard carefully.
Ingredients
- Veal cutlets: The traditional choice for true Wiener Schnitzel, veal is mild and tender, and when pounded thin it cooks in minutes without drying out.
- All-purpose flour: The first layer that helps the egg mixture cling, creating a foundation for the breadcrumb coat.
- Eggs and milk: Whisking milk into the eggs makes the wash thinner and easier to work with, ensuring an even, delicate layer.
- Fine dry breadcrumbs: The finer the crumb, the more delicate and crisp the crust becomes when it hits the hot fat.
- Clarified butter: This is what gives authentic schnitzel its nutty, golden flavor, and it can handle high heat without burning.
- Lemon wedges: A bright, tart squeeze cuts through the richness and wakes up every bite.
- Fresh parsley: A small sprinkle adds color and a hint of freshness, though it is completely optional.
Instructions
- Prepare the veal:
- Lay each cutlet between plastic wrap and tap it gently with the flat side of a meat mallet until it is about a quarter inch thick. Pat the meat dry and season lightly with salt and pepper on both sides.
- Set up your breading station:
- Arrange three shallow dishes in a row with flour in the first, beaten eggs mixed with milk in the second, and breadcrumbs in the third. This assembly line makes the process smooth and keeps your hands from getting too messy.
- Bread each cutlet:
- Dredge the veal in flour and shake off any excess, dip it into the egg wash, then lay it gently in the breadcrumbs. Turn it once and lift it without pressing so the coating stays light and airy.
- Fry until golden:
- Heat clarified butter or oil in a large skillet over medium-high heat until it shimmers, then slide in one or two schnitzels depending on pan size. Fry for two to three minutes per side, spooning hot fat over the top as they cook, until the crust is golden and puffed.
- Drain and serve:
- Lift the schnitzels out with a slotted spatula and set them on paper towels for just a moment. Serve immediately with lemon wedges and a scattering of parsley if you like.
Pin It There was an evening when a friend from Munich came over and we made schnitzels together while drinking cold white wine. We laughed every time one of the cutlets puffed up like a little pillow in the pan. By the time we sat down to eat, the kitchen smelled like a Viennese café and we were too happy to care about the mess.
What to Serve Alongside
A simple potato salad dressed with vinegar and oil is traditional and balances the richness of the fried veal beautifully. Cucumber salad with dill and sour cream is another classic pairing, light and tangy. Some people like a spoonful of lingonberry jam on the side for a sweet contrast, and I have learned never to argue with that choice.
How to Get the Crust Just Right
The secret is in the temperature of the fat and the way you handle the breading. If the oil is too cool, the coating absorbs grease and turns soggy. If it is too hot, the outside burns before the veal cooks through. You want a steady shimmer, and you want to see bubbles forming around the edges the moment the schnitzel goes in. Spooning the hot fat over the top as it fries helps the crust puff and crisp evenly, which is a trick I picked up from watching that cook in Vienna.
Make-Ahead and Storage Tips
You can bread the cutlets a few hours ahead and keep them on a wire rack in the refrigerator until you are ready to fry. This actually helps the coating set and stick better. Schnitzel is best served fresh and hot, but if you have leftovers, reheat them in a hot oven on a wire rack to crisp them up again instead of using the microwave.
- Fried schnitzels can be kept warm in a low oven for up to 15 minutes if you are cooking in batches.
- Do not stack them or cover them with foil or the crust will steam and lose its crunch.
- Leftover schnitzel makes an excellent cold sandwich the next day with mustard and pickles.
Pin It This dish is simple, but it teaches you patience and respect for good ingredients. Once you get the rhythm of the breading and the sizzle of the pan, you will make it again and again.