Austrian Wiener Schnitzel

5 from 1 vote

Make authentic Austrian Wiener schnitzel with golden breading and rich flavor. Follow this traditional recipe for a crispy, classic dish

Prep Time15

Cook Time15

Course: Dinner

Cuisine: German

Servings: schnitzels

Calories: 180kcal

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

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

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.

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.