Wiener Schnitzel is a beloved Austrian dish featuring veal cutlets pounded thin, coated in crisp, golden breadcrumbs, and fried to perfection. It’s a simple yet elegant meal with roots in Central European culinary tradition. I love serving it with a squeeze of lemon and a side of warm potato salad for the perfect balance of crispy, tangy, and hearty flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 veal cutlets (about 5 oz each), pounded to 1/4-inch thick
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 large eggs
1 tablespoon milk
1 1/2 cups plain breadcrumbs (preferably homemade or very dry)
1/2 cup clarified butter or neutral oil (for frying)
Lemon wedges, for serving
Optional: chopped parsley, for garnish
Directions
I start by placing each veal cutlet between sheets of plastic wrap or parchment and gently pounding them to about 1/4-inch thickness using a meat mallet.
Then I season both sides with salt and pepper.
I prepare a breading station with three shallow dishes—one with flour, another with the beaten eggs and milk, and the last with breadcrumbs.
Each cutlet gets dredged in the flour (shaking off excess), dipped into the egg mixture, and coated with breadcrumbs. I make sure not to press the crumbs in so the coating stays light and crisp.
In a large skillet, I heat clarified butter or oil over medium-high heat until shimmering.
I fry one or two schnitzels at a time for 2–3 minutes per side, making sure not to overcrowd the pan.
Once golden and crisp, I transfer them to a paper towel-lined plate to drain.
I serve them right away with lemon wedges and a sprinkle of parsley if I want a pop of color.
Servings and timing
This recipe makes 4 servings.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Calories per serving: 430 kcal
Variations
Pork or chicken schnitzel: If veal isn’t available, I like using pork loin or boneless, skinless chicken breasts pounded thin.
Spiced breadcrumb coating: Sometimes I mix in a bit of paprika or garlic powder with the breadcrumbs for an extra flavor twist.
Gluten-free version: I swap out regular flour and breadcrumbs for gluten-free alternatives with excellent results.
Herbed crust: For a more aromatic crust, I mix finely chopped fresh herbs like thyme or parsley right into the breadcrumbs.
Storage/Reheating
If I have leftovers, I store the schnitzels in an airtight container in the refrigerator for up to 2 days.
To reheat, I prefer using an oven or air fryer at 350°F (175°C) for about 10 minutes to keep the coating crispy. I avoid the microwave, as it tends to make the crust soggy.
FAQs
What is the best cut of veal for Wiener Schnitzel?
I usually go for veal top round or veal leg. It’s tender and ideal for pounding thin, which is key to getting that delicate schnitzel texture.
Can I make Wiener Schnitzel ahead of time?
I don’t recommend frying ahead, but I sometimes prepare and bread the cutlets a few hours in advance, then fry them just before serving for best crispiness.
What oil is best for frying schnitzel?
I use clarified butter for a rich, traditional flavor, but a neutral oil like sunflower or vegetable oil works well too.
Can I freeze breaded schnitzel?
Yes, I freeze the uncooked, breaded cutlets in a single layer, then transfer to a freezer bag. They can go straight from freezer to frying pan—just add an extra minute or two to the cooking time.
What should I serve with Wiener Schnitzel?
I usually serve it with potato salad, cucumber salad, or even fries. A wedge of lemon is non-negotiable—it brings out the flavor beautifully.
Conclusion
Wiener Schnitzel is a timeless classic I never get tired of making—or eating. It’s quick, elegant, and deliciously satisfying. Whether for a special occasion or a comforting weeknight dinner, this dish always hits the spot. Once I mastered the crisp coating and tender veal combo, it became one of my go-to favorites.
Recipe:
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Wiener Schnitzel
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Wiener Schnitzel is a classic Austrian dish featuring thin veal cutlets coated in golden breadcrumbs and fried until crisp. It’s simple, elegant, and full of flavor, often served with lemon wedges and potato salad.
Ingredients
4 veal cutlets (about 5 oz each), pounded to 1/4-inch thick
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs
1 tablespoon milk
1 1/2 cups plain breadcrumbs (preferably homemade or very dry)
1/2 cup clarified butter or neutral oil (for frying)
Lemon wedges, for serving
Optional: chopped parsley, for garnish
Instructions
- Place each veal cutlet between sheets of plastic wrap or parchment and gently pound to 1/4-inch thickness using a meat mallet.
- Season both sides of the cutlets with salt and freshly ground black pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs and milk, and one with breadcrumbs.
- Dredge each cutlet in flour, shaking off excess, dip into the egg mixture, and coat with breadcrumbs without pressing the crumbs in.
- Heat clarified butter or oil in a large skillet over medium-high heat until shimmering.
- Fry one or two schnitzels at a time for 2–3 minutes per side, avoiding overcrowding the pan.
- Transfer the schnitzels to a paper towel-lined plate to drain.
- Serve immediately with lemon wedges and a sprinkle of parsley if desired.
Notes
You can substitute veal with pork loin or chicken breasts pounded thin.
Add paprika or garlic powder to the breadcrumbs for extra flavor.
Use gluten-free flour and breadcrumbs for a gluten-free version.
Mix fresh herbs into the breadcrumbs for a herbed crust variation.
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat in oven or air fryer at 350°F (175°C) for 10 minutes to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cutlet
- Calories: 430
- Sugar: 1g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 165mg
