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.
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)
Instructions
- Place the veal cutlets between two sheets of plastic wrap and gently pound to about 1/4-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.
Notes
Traditional Wiener Schnitzel is made with veal, but chicken or pork can be substituted.
Do not press breadcrumbs too firmly to achieve a light, airy crust.
Refrigerate breaded cutlets for up to a few hours before frying if preparing ahead.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or 350°F (175°C) oven to maintain crispiness; avoid microwaving.
Freeze cooked schnitzels individually before transferring to a freezer-safe container for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Austrian
Nutrition
- Serving Size: 1 schnitzel
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 165 mg
