Austrian Wiener Schnitzel (Printable)

Thin veal cutlets coated in breadcrumbs, fried to crispy golden perfection with a fresh lemon garnish.

# Ingredient List:

→ Veal

01 - 4 veal cutlets, approximately 5.3 ounces each, pounded to 1/4 inch thickness

→ Breading

02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 4 tablespoons whole milk
05 - 1 1/4 cups fine dry breadcrumbs

→ Frying

06 - 1 cup clarified butter or neutral oil for frying

→ Garnish and Serving

07 - 1 lemon, cut into wedges
08 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until 1/4 inch thick. Pat dry with paper towels and season both sides lightly with salt and pepper.
02 - Arrange flour in a shallow dish. In a separate bowl, beat eggs together with milk. Place breadcrumbs in another shallow dish.
03 - Dredge each veal cutlet in flour, shaking off excess. Dip into the egg mixture, then coat lightly and evenly with breadcrumbs without pressing to ensure a crisp crust.
04 - Heat clarified butter or neutral oil in a large skillet over medium-high heat until shimmering. Fry cutlets one or two at a time for 2 to 3 minutes per side, until golden brown. Tilt the pan occasionally and spoon hot fat over the top for even browning.
05 - Transfer cooked schnitzels to paper towels to drain briefly. Serve immediately garnished with lemon wedges and optional fresh parsley.

# Expert Tips:

01 -
  • The crust puffs and crackles like tissue paper while the veal stays tender and juicy underneath.
  • It looks impressive but comes together in under 40 minutes once you have your station ready.
  • One bite with a squeeze of lemon and you understand why this dish has been a Viennese treasure for centuries.
02 -
  • Do not press the breadcrumbs into the meat or the crust will turn dense and heavy instead of light and crisp.
  • The schnitzels need to swim in the fat, not just sit in a shallow puddle, or they will steam instead of fry.
  • If you see the breading sliding off during frying, your oil was not hot enough when the cutlet went in.
03 -
  • Use clarified butter instead of regular butter because it can handle high heat without burning and gives the schnitzel a richer, nuttier flavor.
  • Let the breaded cutlets rest for five minutes before frying so the coating has time to adhere and will not slide off in the pan.
  • Always have your lemon wedges ready on the plate because the brightness is essential the moment the schnitzel comes out of the oil.
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