Austrian Wiener Schnitzel
My recipe for authentic Austrian Wiener Schnitzel captures the traditional method, delivering a meal that’s simple to prepare for a family weeknight dinner, yet impressive enough to serve on special occasions.
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What you’ll love about my Wiener Schnitzel recipe:
Love recipes like this? Try my German schnitzel (made with pork) and jägerschnitzel (schnitzel covered in a creamy German hunter’s sauce of mushrooms).
Wiener schnitzel is traditionally served with lemon wedges and various potato side dishes, such as German potato salad. Other classics are German spaetzle, warm red cabbage, cucumber salad, or a simple green salad.
Kitchen Equipment
Ingredients: Notes, Variations, Substitutions
- Veal Cutlets: Veal is traditional for wiener schnitzel, but pork or chicken cutlets can be used as substitutes; you just can’t call it wiener schnitzel anymore as it’s a protected term. If using chicken or pork, make sure they are pounded to the same 1/4-inch thickness for even cooking.
- Breadcrumbs: Plain breadcrumbs are needed for traditional Wienerschnitzel. Avoid panko breadcrumbs as they create a different crunch that’s not traditional. Homemade sourdough breadcrumbs can be used.
- Lard or Clarified Butter (Ghee): These provide authentic flavor and help achieve the perfect crisp texture. You can also use tallow, avocado oil, neutral unflavored coconut oil, or your favorite neutral oil or fat, but avoid olive oil, as its flavor can overpower the dish.
- Lemon & Parsley: Essential for garnish, they add freshness and balance to the richness of the schnitzel. You can skip parsley if unavailable, but the lemon is a must in my opinion!
The full ingredient list with quantities is in the recipe card below. Don’t skip the Top Tips section.
Recipe Instructions & Step-by-Step Process Photos
Set Up the Breading Station: Get the flour mixture, beaten eggs, and breadcrumbs ready to go in three separate wide, shallow bowls.
Prepare the Veal: Place the veal cutlets between two sheets of parchment paper or plastic wrap and pound them to an even 1/4-inch thickness using the flat side of a meat tenderizer.
Lightly season both sides of each cutlet with a pinch of salt and freshly ground black pepper.
Bread the Cutlets: Dip each cutlet into the flour, ensuring an even coating on all sides. Shake off any excess. Next, dip the cutlet into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet with breadcrumbs.
Be gentle to avoid pressing the breadcrumbs into the meat—a light coating will result in a crispier schnitzel.
Fry Immediately: Heat your lard or clarified butter in a large skillet over medium-high heat until it reaches about 330°F (165°C). Make sure there’s enough fat in the pan for the schnitzels to float while frying.
Fry each cutlet for 2-3 minutes per side, or until they’re a deep golden brown as in the photo above. Transfer the cooked schnitzels to a plate lined with paper towels or a wire rack above a baking sheet to briefly drain any excess oil.
Don’t Forget This!
Want a light and fluffy exterior fried to crispy golden perfection? Don’t press the veal into the breadcrumbs. Instead, make sure the entire piece of meat is coated (including the edges) and then gently shake off any excess.
Tips & Tricks
- Avoid overcrowding the pan to ensure even cooking and keep the oil temperature from dropping.
- Keep the oil temperature consistent for perfectly crisp schnitzels. Too low and the result is greasy schnitzels.
- Don’t wait: fry the schnitzel as soon as possible after breading for the best results.
FAQs
My Favorite
Wiener Schnitzel Side Dish Recipes
Austrian Wiener Schnitzel
Equipment
- Meat tenderizer use the flat side
- Parchment paper or plastic wrap for pounding the meat
- 3 wide, shallow bowl
- Large skillet cast iron, stainless steel, or carbon steel is best; do not use non-stick
- Thermometer Recommended to check oil temperature
- Tongs or a slotted spatula
Ingredients
- 4 veal cutlets use the flat side of a meat mallet to pound the cutlets until they're at least 1/4 inch thick, place the meat between parchment paper or plastic wrap.
- salt & freshly ground black pepper
- ½ cup all-purpose flour whisked with 1 teaspoon of salt
- 2 large eggs lightly beaten
- ¾ cup plain breadcrumbs not panko
- lard or clarified butter (ghee) enough for frying
- 1 lemon cut into wedges for serving
- sprigs of fresh parsley for serving
Instructions
- Set Up the Breading Station: Get the flour, beaten eggs, and breadcrumbs ready to go in three separate wide, shallow bowls.
- Prepare the Veal: Place the veal cutlets between two sheets of parchment paper or plastic wrap and pound them to an even 1/4-inch thickness using the flat side of a meat tenderizer.
- Heat your skillet over medium-high heat, give it time to get to temperature as you bread the veal cutlets.
- Lightly season both sides of each cutlet with a small pinch of salt and freshly ground black pepper.
- Bread the Cutlets: Dip each cutlet into the flour, ensuring an even coating on all sides. Shake off any excess. Next, dip the cutlet into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet with breadcrumbs and shake off the excess.
- Be gentle to avoid pressing the breadcrumbs into the meat—a light coating will result in a crispier schnitzel.
- Fry Immediately: Heat your lard or clarified butter in a large skillet over medium-high heat until it reaches about 330°F (165°C). Make sure there’s enough fat in the pan for the schnitzels to float while frying.
- Fry each cutlet for 2-3 minutes per side, or until they’re a deep golden brown. Transfer the cooked schnitzels to a plate lined with paper towels or a wire rack above a baking sheet to briefly drain any excess oil.
- Serve right away garnished with lemon wedges, fresh parsley, and your favorite sides.
Notes
- Storage: Store leftover schnitzels in an airtight container in the refrigerator for up to 3 days. Ensure they are fully cooled before storing to maintain their texture.
- Freezing: To freeze, place the cooked and cooled schnitzels on a baking sheet lined with parchment paper and freeze until solid. Transfer them to a freezer-safe bag or container, and store for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: For the best results, reheat schnitzels in an oven preheated to 350°F (175°C) for 10-15 minutes, or until heated through and crispy. Avoid microwaving, as it can make the coating soggy.
