Veal Schnitzel
A classic Austrian delicacy, Wiener Schnitzel features thinly pounded veal cutlets breaded and pan-fried to a magnificent golden-brown crisp. The key to perfection is the 'soufflé' effect, where the breading puffs up, creating a light, airy crust that encases the tender, juicy veal. Served traditionally with a simple squeeze of fresh lemon, this dish is a testament to elegant simplicity.
For 4 servings
5 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Veal
- b.Place a veal cutlet between two large sheets of plastic wrap or parchment paper.
- c.Using the flat side of a meat mallet, pound the veal evenly from the center outwards until it is about 1/8-inch (3-4mm) thick. Aim for a uniform thickness to ensure even cooking.
- d.Repeat with the remaining cutlets.
- e.Season both sides of each pounded cutlet generously with salt and freshly ground black pepper.
- 2
Step 2
- a.Set Up Breading Station
- b.Arrange three shallow dishes. Place the flour in the first dish.
- c.In the second dish, whisk the eggs thoroughly until no streaks of white remain.
- d.In the third dish, spread the breadcrumbs evenly.
- 3
Step 3
- a.Bread the Cutlets
- b.Working with one cutlet at a time, dredge it in the flour, ensuring it's fully coated, then gently shake off the excess.
- c.Next, dip the floured cutlet into the whisked eggs, allowing any excess to drip off.
- d.Finally, lay the cutlet in the breadcrumbs. Gently press and turn to coat both sides completely. Do not press too firmly. The coating should be light.
- e.Place the breaded cutlet on a wire rack and repeat with the remaining veal.
- 4
Step 4
- a.Fry the Schnitzel
- b.In a large, heavy-bottomed skillet, pour oil to a depth of about 1/2-inch (1.5 cm). Add the butter and heat over medium-high heat until it shimmers, reaching a temperature of 340-350°F (170-175°C).
- c.Carefully place one or two schnitzels in the pan, ensuring not to overcrowd it. They should have space to 'swim' in the fat.
- d.Fry for about 2-3 minutes. As it fries, continuously and gently swirl the pan. This allows the hot fat to wash over the top of the schnitzel, causing the breading to puff up and separate from the meat (the 'soufflé' effect).
- e.Flip the schnitzel carefully with tongs and fry for another 2-3 minutes on the other side until deep golden brown and crispy.
- f.Remove from the pan and immediately transfer to a clean wire rack to drain. Do not use paper towels, as they can make the bottom soggy.
- 5
Step 5
- a.Serve Immediately
- b.Sprinkle the hot schnitzels with fresh parsley.
- c.Serve immediately with lemon wedges on the side for squeezing over the top just before eating.
- d.Traditional accompaniments include Austrian potato salad (Erdäpfelsalat), parsley potatoes, or a simple green salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use clarified butter (Butterschmalz) for frying. It has a high smoke point and imparts a rich, nutty taste.
- 2The key to a puffy crust is not pressing the breadcrumbs on too hard and swirling the pan during frying to let hot oil cook the top.
- 3Ensure your oil is at the correct temperature. If it's too cool, the schnitzel will be greasy; if it's too hot, the breading will burn before the veal is cooked.
- 4Do not overcrowd the pan. Frying in batches maintains the oil temperature and ensures a crispy, even crust.
- 5Serve immediately. Schnitzel loses its signature crispiness as it cools.
- 6Use a wire rack for draining, not paper towels. This allows air to circulate and keeps the bottom crust from becoming soggy.
Adapt it for your goals.
Schnitzel Wiener Art (Pork Schnitzel)
For a more common and budget-friendly version, substitute the veal with thinly pounded boneless pork loin cutlets.
Chicken SchnitzelChicken Schnitzel
Use boneless, skinless chicken breasts, pounded thin, as a delicious alternative to veal.
Jägerschnitzel (Hunter's Schnitzel)Jägerschnitzel (Hunter's Schnitzel)
Serve the cooked schnitzel with a rich, creamy mushroom gravy. Note that in Germany, Jägerschnitzel is often un-breaded.
Why this is on our healthy list.
Excellent Source of Lean Protein
Veal is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in B Vitamins
This dish provides significant amounts of B vitamins, particularly B12 and niacin, which are crucial for energy metabolism, red blood cell formation, and maintaining a healthy nervous system.
Provides Key Minerals
Veal is a good source of essential minerals like zinc, which supports immune function, and phosphorus, which is vital for bone and tooth health.
Frequently asked questions
The traditional and best cut is from the leg of the veal, specifically top round (Oberschale in German). It's lean, tender, and has a fine grain, which is perfect for pounding thin without tearing.