Name: Wiener Schnitzel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Austrian
Ingredients: 4 veal cutlets (about 5 ounces each), pounded to 1/4-inch thickness; Salt, to taste; Freshly ground black pepper, to taste; 1 cup all-purpose flour; 2 large eggs; 2 tablespoons milk; 1 1/2 cups fine breadcrumbs; 1/2 cup unsalted butter; 1/2 cup neutral oil (vegetable or canola oil); Lemon wedges, for serving; Fresh parsley, chopped (optional, for garnish)

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Crispy Golden Viennese Schnitzel with Tender, Juicy Veal and a Light Crunchy Crust

I love preparing Wiener Schnitzel when I want something classic, comforting, and deeply satisfying. This iconic Austrian dish features thin veal cutlets coated in a delicate breadcrumb crust and fried until beautifully golden. I always enjoy the contrast between the crisp exterior and the tender, juicy meat inside. Served with fresh lemon wedges, it feels both elegant and simple at the same time.

Wiener Schnitzel

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 veal cutlets (about 5 ounces each), pounded thin

Salt and freshly ground black pepper, to taste

1 cup all-purpose flour

2 large eggs

2 tablespoons milk

1 ½ cups fine breadcrumbs

½ cup unsalted butter

½ cup neutral oil (such as vegetable or canola oil)

Lemon wedges, for serving

Fresh parsley, chopped (optional garnish)

Directions

I start by placing the veal cutlets between two sheets of plastic wrap and gently pounding them to about ¼-inch thickness so they cook evenly.

I season both sides of each cutlet with salt and freshly ground black pepper.

Next, I prepare a breading station. I place the flour in one shallow dish, whisk the eggs with milk in a second dish, and spread the breadcrumbs in a third dish.

I dredge each cutlet in flour and shake off the excess. Then I dip it into the egg mixture, letting any extra drip away, and coat it thoroughly with breadcrumbs. I make sure not to press the crumbs too firmly so the coating stays light and airy.

In a large skillet, I heat the butter and oil over medium heat until hot but not smoking.

I fry the schnitzels one or two at a time for about 2–3 minutes per side until golden brown and crispy. I gently shake the pan occasionally to help the crust puff slightly, which gives it that classic texture.

Finally, I transfer them to a plate lined with paper towels to drain excess oil and serve immediately with fresh lemon wedges and a sprinkle of chopped parsley.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 480 kcal per serving

Variations

I sometimes substitute chicken breast or pork cutlets when veal is not available. While traditional Wiener Schnitzel uses veal, these alternatives still deliver a delicious crispy result.

For extra flavor, I occasionally add a pinch of paprika to the flour or mix a little grated Parmesan into the breadcrumbs.

When I want a lighter option, I serve it with a crisp cucumber salad or a simple potato salad instead of heavier sides.

Storage/Reheating

I store leftover schnitzel in an airtight container in the refrigerator for up to 3 days. To keep the coating crisp, I reheat it in a skillet over medium heat or in an oven at 350°F (175°C) for about 10 minutes. I avoid using the microwave because it softens the crust and takes away that signature crunch I enjoy.

If I need to freeze it, I place cooled schnitzels in a single layer, freeze until solid, then transfer to a freezer-safe container. I reheat directly from frozen in the oven until heated through and crispy.

FAQs

Can I make Wiener Schnitzel ahead of time?

I prefer serving it fresh for maximum crispiness, but I can bread the cutlets a few hours ahead and keep them refrigerated until ready to fry.

Why does the breading sometimes fall off?

I make sure to dredge properly in flour first and avoid pressing the breadcrumbs too firmly. Letting excess egg drip off also helps the coating adhere better.

What oil is best for frying?

I like using a neutral oil such as vegetable or canola oil combined with butter. The oil prevents the butter from burning while still giving rich flavor.

How do I know when the schnitzel is done?

I look for a deep golden-brown color and crisp texture. Since the cutlets are thin, they cook quickly, usually within 2–3 minutes per side.

What sides pair well with Wiener Schnitzel?

I often serve it with potato salad, cucumber salad, buttered potatoes, or even a simple green salad. A squeeze of fresh lemon on top always enhances the flavor for me.

Conclusion

I find Wiener Schnitzel to be one of those timeless recipes that never disappoints. The crispy, golden crust and tender veal create a perfect balance of texture and flavor. Whether I prepare it for a comforting weeknight dinner or a special gathering, it always feels like a true classic that brings warmth and satisfaction to the table.

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Wiener Schnitzel

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Halal

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Description

Crispy golden Wiener Schnitzel made with tender veal cutlets, lightly breaded and pan-fried to perfection. This classic Austrian dish features a delicate, airy crust and juicy interior, traditionally served with fresh lemon wedges for a bright finish.

Instructions

Place the veal cutlets between two sheets of plastic wrap and gently pound to about ¼-inch thickness for even cooking.
Season both sides of each cutlet with salt and freshly ground black pepper.
Prepare a breading station: place flour in one shallow dish, whisk eggs with milk in a second dish, and spread breadcrumbs in a third dish.
Dredge each cutlet in flour and shake off excess. Dip into the egg mixture, allowing excess to drip off, then coat thoroughly with breadcrumbs without pressing too firmly.
Heat butter and oil in a large skillet over medium heat until hot but not smoking.
Fry schnitzels one or two at a time for 2–3 minutes per side until golden brown and crispy, gently shaking the pan occasionally to help the crust puff.
Transfer to a paper towel-lined plate to drain excess oil.
Serve immediately with lemon wedges and garnish with chopped parsley if desired.