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Wiener Schnitzel

Austria's beloved breaded veal cutlet achieves perfection with an impossibly thin, golden crust that puffs away from tender meat underneath. This elegant dish transforms any meal into a special occasion with its crispy exterior and delicate flavor.

⏱️
20 min Prep Time
🔥
10 min Cook Time
🍽️
4 servings Serves
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4.8/5 127 reviews
Wiener Schnitzel

Ingredients

Instructions

  1. Prep Cutlets: Pound veal between plastic wrap until paper-thin (1/8-inch). Season with salt and pepper.
  2. Set Up Breading: Three shallow dishes - seasoned flour, beaten eggs, fine breadcrumbs.
  3. Bread Carefully: Dredge each cutlet in flour, dip in egg (let excess drip), coat thoroughly in breadcrumbs. Press gently.
  4. Heat Fat: Heat clarified butter in large skillet until hot but not smoking (350°F).
  5. Fry: Cook schnitzels one at a time, 2-3 minutes per side, swirling pan to keep fat moving. Crust should puff and turn golden.
  6. Serve: Drain briefly on paper towels. Serve immediately with lemon wedges.

Pro Tips from the Kitchen

  • 💡 Veal must be pounded extremely thin for authentic results
  • 💡 Use clarified butter for clean flavor and high heat tolerance
  • 💡 Don't press down while cooking - let the crust puff naturally
  • 💡 Serve immediately - schnitzel doesn't hold well

Nutrition Information

445 Calories
42g Protein
24g Fat
18g Carbs

Per serving (4 servings total)

About the Cut

Use veal cutlets from the leg, pounded to extreme thinness. The delicate texture of young veal is essential for authentic Wiener Schnitzel - don't substitute with pork.

Recipe Variations

  • Schnitzel Wiener Art: Made with pork (though not traditional)
  • Holstein Style: Topped with fried egg, capers, anchovies
  • Cordon Bleu: Stuffed with ham and cheese before breading

Serving Suggestions

Serve with Austrian potato salad, cucumber salad, and Grüner Veltliner wine. Traditional sides include lingonberry sauce and parsley potatoes.

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