Wiener Schnitzel

Name: Wiener Schnitzel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 pcs veal cutlet (top round or loin, about 150g each, pounded 5mm thin); 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 cup all-purpose flour; 3 pcs egg (large, beaten); 2 cup breadcrumbs (plain, fine dry breadcrumbs); 2 cup oil (for frying, neutral oil like canola or vegetable); 1 pcs lemon (cut into wedges, for serving); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

Thin, tender veal cutlets coated in a light, golden, and ultra-crispy breadcrumb crust that puffs up as it fries. A classic Austrian dish that made its way into American home kitchens, served simply with a squeeze of lemon and a side of potato salad or lingonberry jam. Ready in under 30 minutes, it's the kind of elegant comfort food that impresses at any table.

PREP

15m

COOK

10m

SERVES

1 PIECE

620 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcsveal cutlet · top round or loin, about 150g each, pounded 5mm thin½ tspsalt1 pinchblack pepper · freshly ground1 cupall-purpose flour3 pcsegg · large, beaten2 cupbreadcrumbs · plain, fine dry breadcrumbs2 cupoil · for frying, neutral oil like canola or vegetable1 pcslemon · cut into wedges, for serving2 tbspparsley · fresh, chopped, for garnish

NUTRITION · PER SERVING

620

CALORIES · 1 PIECE

Protein41g · 26%

Carbs64g · 41%

Fat22g · 32%

Fiber3g

Sugar4g

Saturated fat5g

Cholesterol207mg

Sodium724mg

Potassium533mg

Phosphorus390mg

How we calculate →

METHOD · 6 STEPS

prep · ~8 min
Pound the veal cutlets until very thin.
1.Place one veal cutlet between two sheets of plastic wrap or parchment paper.
2.Using a meat mallet or heavy rolling pin, pound evenly to about 5 mm (1/4 inch) thickness, working from center outward.
3.Repeat with all 4 cutlets.
4.Season both sides of each cutlet lightly with salt and black pepper.
TIPEven thickness is key—thin spots tear, thick spots won't cook through in the short frying time.
prep · ~2 min
Set up the breading station.
1.Place flour in the first shallow dish.
2.Place beaten eggs in the second shallow dish.
3.Place breadcrumbs in the third shallow dish.
prep · ~5 min
Bread the cutlets one at a time.
1.Dredge one cutlet in flour, turning to coat evenly, then shake off all excess flour.
2.Dip the floured cutlet into the beaten egg, letting excess drip off.
3.Place into breadcrumbs and gently toss to coat—do not press the breadcrumbs onto the meat.
4.Set breaded cutlet aside on a plate and repeat with remaining cutlets.
TIPShake off flour and egg well between steps—excess creates gluey spots. Don't press the crumbs; a light, loose coating puffs into that classic wavy crust.
fry · ~3 min
Heat the oil for frying.
Pour the oil into a heavy skillet to a depth of about 1 cm (1/2 inch). Heat over medium-high heat until shimmering but not smoking, about 175°C (350°F). A breadcrumb dropped in should sizzle immediately.
TIPOil temperature matters more than you think—too cool and the schnitzel absorbs oil and turns greasy; too hot and the crust burns before the veal cooks through.
fry · ~8 min
Fry the schnitzels until golden and crisp.
1.Carefully slide one breaded cutlet into the hot oil.
2.Fry for 2 to 3 minutes on the first side until deep golden brown.
3.Flip carefully with tongs and fry the second side for 2 to 3 minutes.
4.Transfer to a wire rack lined with paper towels to drain.
5.Repeat with the remaining cutlets, frying no more than 2 at a time to avoid crowding.
TIPSwirl the pan gently while the schnitzel fries—the hot oil washing over the top helps create that puffed, wavy crust characteristic of authentic Wiener Schnitzel.
garnish · ~1 min
Garnish with lemon wedges and fresh parsley.
Arrange the schnitzels on a warm platter or individual plates. Scatter fresh parsley over the top and tuck lemon wedges alongside. Serve immediately while hot and crispy.
TIPSqueeze the lemon over the schnitzel just before eating—it brightens the rich, crispy crust perfectly.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pound the veal to an even 5mm thickness for uniform cooking and tender texture.
2
Shake off excess flour and egg between steps to avoid a gluey, heavy crust.
3
Do not press breadcrumbs into the meat; a loose coating puffs up into the signature wavy crust.
4
Use a thermometer to keep oil at 175°C (350°F) — too low makes greasy schnitzel, too high burns the crust.
5
Fry no more than two cutlets at a time to maintain steady oil temperature.
6
Swirl the pan gently while frying so hot oil washes over the top, helping the crust puff.

RECIPE VARIATIONS

Adapt it for your goals.

pork schnitzel

Pork schnitzel

Substitute boneless pork loin or pork chops pounded thin. It's more affordable and widely available, with a slightly richer flavor that pairs well with the same breading.

chicken schnitzel

Chicken schnitzel

Use boneless, skinless chicken breast pounded to an even 5mm. The lean meat stays tender and juicy, making it a lighter weeknight-friendly option.

gluten free

Gluten-free

Replace all-purpose flour with a gluten-free blend and breadcrumbs with crushed gluten-free crackers or almond flour. Ideal for those avoiding gluten without sacrificing crunch.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Lean Protein Source

Veal cutlets provide high-quality, lean protein essential for muscle repair and satiety, with moderate fat content when pan-fried in a controlled amount of oil.

✓