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This classic Austrian dish features incredibly thin veal cutlets, breaded and pan-fried to a perfect golden-brown crispness. Served traditionally with a simple squeeze of lemon, it's a timeless comfort food favorite that's surprisingly easy to master at home.
For 4 servings
Prepare the Veal Cutlets (5 minutes)
Set Up the Breading Station (3 minutes)
Bread the Veal (5 minutes)
This classic Austrian dish features incredibly thin veal cutlets, breaded and pan-fried to a perfect golden-brown crispness. Served traditionally with a simple squeeze of lemon, it's a timeless comfort food favorite that's surprisingly easy to master at home.
This austrian recipe takes 30 minutes to prepare and yields 4 servings. At 657.32 calories per serving with 50.47g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Fry the Schnitzel (7 minutes)
Drain and Serve (2 minutes)
For a non-traditional but very common version, substitute the veal with thinly pounded pork loin cutlets. This is technically not 'Wiener Schnitzel' but is delicious and widely popular.
Use thinly pounded chicken breasts instead of veal for a lighter alternative.
Add finely chopped fresh herbs like parsley or chives to the breadcrumbs for an extra layer of flavor.
Veal is a complete protein, providing all the essential amino acids necessary for muscle building, tissue repair, and maintaining a healthy immune system.
This dish is a good source of B vitamins, particularly Niacin (B3) and Vitamin B12. These vitamins are crucial for converting food into energy, maintaining healthy nerve function, and forming red blood cells.
Veal contains important minerals like zinc, which supports immune function and wound healing, and phosphorus, which is vital for bone and tooth health.
Authentic Wiener Schnitzel is a legally protected term in Austria and Germany, and must be made from veal. Schnitzels made from other meats, like pork or chicken, are called 'Schnitzel Wiener Art' (Viennese style schnitzel) or named after the meat, e.g., 'Schweineschnitzel' (pork).
This is called 'souffléing'. The secret is to use enough hot fat (clarified butter is best) so the schnitzel can 'swim', and to continuously swirl the pan as it fries. This motion washes hot fat over the top, steaming the layer between the meat and breading, causing it to puff up.
While panko will create a crispy crust, traditional Wiener Schnitzel uses very fine, plain breadcrumbs made from dried white rolls (Semmelbrösel). This results in a more delicate, uniform, and less jagged crust.
Traditional accompaniments are simple to let the schnitzel shine. Popular choices include parsley potatoes (Petersilkartoffeln), a light Austrian potato salad (without mayonnaise), lingonberry jam, and a simple green salad with a vinaigrette dressing.
You can, but it will not be a traditional Wiener Schnitzel. The result will be more like a baked cutlet. To try it, spray the breaded cutlet generously with oil and air fry at 200°C (400°F) for 8-10 minutes, flipping halfway. You will not achieve the signature 'soufflé' crust.
Wiener Schnitzel is a pan-fried dish and is high in calories and fat, so it's best enjoyed as an occasional treat rather than a daily meal. The veal itself is a lean source of protein and nutrients.
A typical serving of Wiener Schnitzel contains approximately 550-700 calories, depending on the size of the cutlet and the amount of fat absorbed during frying. This does not include side dishes.
