Austrian Wiener Schnitzel (Printable)

Veal cutlets pounded thin, breaded, and fried for a crisp, golden finish. Classic Austrian flavors.

# What You'll Need:

→ Veal

01 - 4 veal cutlets (approximately 5.3 oz each), pounded to 1/4 inch thickness

→ Breading

02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 4 tablespoons milk
05 - 1 1/2 cups fine dry breadcrumbs

→ Frying

06 - 1 cup clarified butter or neutral oil (for frying)

→ Garnish & Serving

07 - 1 lemon, cut into wedges
08 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet until 1/4 inch thick. Pat dry with paper towels and season both sides lightly with salt and pepper.
02 - Arrange flour in one shallow dish, beat eggs with milk in a second dish, and place breadcrumbs in a third dish.
03 - Coat each cutlet lightly in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly but loosely with breadcrumbs to preserve crispiness.
04 - Heat clarified butter or oil in a large skillet over medium-high heat until shimmering. Fry cutlets one or two at a time for 2 to 3 minutes per side until golden brown. Tilt the pan occasionally and spoon hot fat over the top for even browning.
05 - Remove schnitzels with a slotted spatula and drain briefly on paper towels. Serve immediately with lemon wedges and sprinkle with chopped parsley if desired.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp exterior and the tender, juicy meat inside feels like a small triumph every single time.
  • It comes together faster than you'd expect, making it perfect for impressing people on a weeknight without the stress.
  • Once you understand the breading technique, you'll find yourself applying it to chicken, pork, or fish with the same beautiful results.
02 -
  • Do not press the breadcrumbs onto the meat—this is the most common mistake and it results in a dense, oily crust instead of a shatteringly crisp one; let the breading sit loosely on the surface.
  • A loose coating crisps up beautifully, while a packed one stays soft and absorbs too much fat, so resist the urge to compress.
  • If your pan is too crowded, the temperature drops and you'll steam the schnitzels instead of frying them, which ruins the whole endeavor.
03 -
  • If you pound the veal yourself, use plastic wrap on both sides to keep the splatter contained and the meat from sticking to the mallet.
  • Let the breaded cutlets rest on a plate for a few minutes before frying; this helps the coating adhere better and fry more evenly.
  • Use a meat thermometer if you're unsure—veal is done at 160°F (71°C) internal temperature, though the golden exterior usually tells you when it's ready.
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