Austrian Wiener Schnitzel (Printable Version)

Golden veal cutlets breaded and fried crisp, topped with lemon and parsley for a classic Austrian delight.

# What You'll Need:

→ Veal

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

→ Breading

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

→ Frying

06 - 1 cup clarified butter or neutral oil

→ Garnish & Serving

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

# Directions:

01 - Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet until they reach 1/4 inch thickness. Pat dry with paper towels, then season both sides lightly with salt and pepper.
02 - Place the flour in one shallow dish. In a second dish, beat the eggs with the milk. Place the breadcrumbs in a third dish.
03 - Dredge each cutlet first in flour, shaking off excess. Dip into the egg and milk mixture, then coat thoroughly but lightly with breadcrumbs, avoiding pressing them into the meat to maintain crispiness.
04 - Heat clarified butter or neutral oil in a large skillet over medium-high heat until shimmering. Fry one or two cutlets at a time for 2–3 minutes per side until golden brown. Tilt the pan occasionally and spoon hot fat over the top for even browning.
05 - Remove schnitzels with a slotted spatula and drain briefly on paper towels. Serve immediately with lemon wedges and a sprinkle of fresh parsley, if desired.

# Additional Tips::

01 -
  • The crust shatters with every bite, revealing tender veal that practically melts on your tongue.
  • Its surprisingly quick once you get the rhythm down, perfect for impressing guests without spending all day in the kitchen.
  • Every squeeze of lemon wakes up the flavors in a way that feels both bright and comforting.
02 -
  • Never press the breadcrumbs into the meat or theyll turn dense and greasy instead of light and crisp.
  • The schnitzels need to swim in fat, not just sit in a shallow pool, or they wont puff up properly.
  • Always pat the veal dry before flouring, or the coating will slide right off in the pan.
03 -
  • Tilt the pan and baste the top of the schnitzel with hot fat while it cooks, this ensures even color and that signature puff.
  • Serve immediately, schnitzel waits for no one and loses its crispness fast.
  • If clarified butter isnt available, mix regular butter with a splash of neutral oil to raise the smoke point.
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