Austrian Wiener Schnitzel (Printable Version)

Tender veal cutlets breaded and fried for a crispy, golden finish served with lemon and parsley.

# Ingredient List:

→ Veal

01 - 4 veal cutlets, about 5.3 oz (150 g) each, pounded to 1/4 inch thickness

→ Breading

02 - 3/4 cup all-purpose flour (100 g)
03 - 2 large eggs
04 - 4 tbsp milk
05 - 1 1/4 cups fine dry breadcrumbs (150 g)

→ Frying

06 - 1 cup clarified butter or neutral oil (250 ml), for frying

→ Garnish & Serving

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

# Directions:

01 - Place each 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 one shallow dish. In a second dish, beat eggs together with milk. Place breadcrumbs in a third dish.
03 - Dredge each cutlet in flour, shaking off excess, then dip into egg mixture, and coat thoroughly with breadcrumbs. Avoid pressing breadcrumbs into the meat to maintain crispiness.
04 - Heat clarified butter or 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, spooning hot fat over tops to ensure even browning.
05 - Remove cutlets with a slotted spatula, drain briefly on paper towels, and serve immediately with lemon wedges. Sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • The contrast of a paper-thin, crackling crust against tender, juicy meat inside is pure satisfaction.
  • It comes together in under 40 minutes but tastes like you've been cooking all day.
  • Serves four gracefully, making it perfect for a weeknight dinner that feels special without fuss.
02 -
  • Overcrowding the pan drops the temperature and steams the meat instead of frying it—your schnitzel will be soggy, not crisp, and that's the most common mistake.
  • The breadcrumbs must be fine and fresh; stale ones taste musty and don't brown as beautifully.
  • Never press the breadcrumbs onto the meat; the loose coating is what traps air and crisps when it hits the hot fat.
03 -
  • Keep your veal cold until the moment it hits the pan—a warm cutlet cooks unevenly and dries out faster.
  • If you're frying multiple batches, place finished schnitzels on a wire rack set over a baking sheet in a warm oven instead of stacking them on paper towels, which traps steam and softens the crust.
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