Wiener Schnitzel
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
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Veal Cutlets (5 minutes)
- b.Place a veal cutlet between two sheets of plastic wrap or parchment paper.
- c.Using the flat side of a meat mallet, gently and evenly pound the cutlet until it is very thin, about 4-5mm (around 1/6 inch). The goal is a large, even surface area.
- 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 the Breading Station (3 minutes)
- b.Arrange three large, shallow dishes or plates side-by-side.
- c.Place the all-purpose flour in the first dish.
- d.In the second dish, lightly whisk the eggs with a fork until just combined. Do not over-beat.
- e.Spread the fine breadcrumbs evenly in the third dish.
- 3
Step 3
- a.Bread the Veal (5 minutes)
- b.Working with one cutlet at a time, first dredge it in the flour, ensuring it's fully coated, then gently shake off all excess flour.
- c.Immediately dip the floured cutlet into the egg wash, allowing any excess to drip off.
- d.Finally, lay the cutlet in the breadcrumbs. Gently toss breadcrumbs over the top and lightly press down. Do not press firmly. The coating should be loose and airy.
- e.Place the breaded schnitzel on a wire rack and repeat with the remaining cutlets. Do not stack them.
- 4
Step 4
- a.Fry the Schnitzel (7 minutes)
- b.In a large, heavy-bottomed skillet, heat the clarified butter or oil over medium-high heat. There should be enough fat to allow the schnitzel to 'swim' (about 1-2 cm deep).
- c.The fat is ready when a small piece of breadcrumb dropped in sizzles vigorously (around 170°C / 340°F).
- d.Carefully place one or two schnitzels in the pan, ensuring not to overcrowd it. They should not touch.
- e.Fry for about 2-3 minutes per side. While frying, continuously swirl the pan gently. This allows the hot fat to wash over the top of the schnitzel, causing the breading to puff up and create its signature wavy, 'souffléed' crust.
- f.Once the first side is a deep golden brown, carefully flip and fry the other side for another 2-3 minutes until equally golden and crisp.
- 5
Step 5
- a.Drain and Serve (2 minutes)
- b.Using tongs, remove the cooked schnitzel from the skillet, allowing excess fat to drip off.
- c.Place the schnitzel on a wire rack to drain. Avoid using paper towels, as this can make the bottom soggy.
- d.Garnish with fresh parsley and serve immediately with lemon wedges on the side for squeezing over the top.
- e.Traditionally served with parsley potatoes (Petersilkartoffeln) or a simple Austrian potato 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). It has a high smoke point and imparts a rich, nutty taste.
- 2The key to the famous 'soufflé' crust is to have enough hot fat in the pan and to continuously swirl the pan while frying.
- 3Do not press the breadcrumbs onto the veal. A light, loose coating is essential for a crispy, airy texture.
- 4Pound the veal evenly to ensure it cooks in just a few minutes. Overcooking will make it tough.
- 5Fry the schnitzel immediately after breading. Letting it sit will make the coating soggy.
- 6Work in batches. Overcrowding the pan will lower the oil temperature and result in a greasy, soggy schnitzel.
Adapt it for your goals.
Schnitzel Wiener Art (Viennese Style)
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.
Chicken SchnitzelChicken Schnitzel
Use thinly pounded chicken breasts instead of veal for a lighter alternative.
Herbaceous BreadingHerbaceous Breading
Add finely chopped fresh herbs like parsley or chives to the breadcrumbs for an extra layer of flavor.
Why this is on our healthy list.
Excellent Source of High-Quality Protein
Veal is a complete protein, providing all the essential amino acids necessary for muscle building, tissue repair, and maintaining a healthy immune system.
Rich in B Vitamins
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.
Provides Essential Minerals
Veal contains important minerals like zinc, which supports immune function and wound healing, and phosphorus, which is vital for bone and tooth health.
Frequently asked questions
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).