Here’s a classic and authentic recipe for Wiener Schnitzel, the beloved Austrian dish made with thin veal cutlets that are breaded and pan-fried to golden perfection.
🇦🇹 Wiener Schnitzel
Ingredients:
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4 veal cutlets, about 5 oz each (pounded 1/4 inch thick)
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Salt and pepper, to taste
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1/2 cup all-purpose flour
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2 large eggs, beaten
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1 cup plain breadcrumbs (not panko)
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Butter and neutral oil (like vegetable or sunflower oil) for frying
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Lemon wedges, for serving
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Parsley, for garnish (optional)
Instructions:
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Prepare the meat: Gently pound veal cutlets between plastic wrap until very thin (1/4 inch). Season both sides with salt and pepper.
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Set up breading stations:
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Place flour in one shallow dish.
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Place beaten eggs in a second.
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Place breadcrumbs in a third.
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Bread the cutlets:
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Lightly dredge veal in flour, shake off excess.
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Dip in egg, letting excess drip off.
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Coat in breadcrumbs, pressing gently but do not pack down—this helps the coating puff up.
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Fry the schnitzels:
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Heat a large skillet with a mix of butter and oil (about 1/4 inch deep).
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When hot (350°F / 175°C), fry schnitzels one or two at a time for 2–3 minutes per side, or until golden brown. Spoon hot fat over the top while frying to puff the coating.
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Drain briefly on paper towels. Serve immediately.
🍋 To Serve:
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Always with lemon wedges
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Optional sides: potato salad, parsley potatoes, or lingonberry jam for a traditional touch
Would you like a pork or chicken variation (e.g., for Schnitzel Wiener Art) or a gluten-free version?