Wiener Schnitzel
The golden crown of Viennese cuisine — paper-thin veal, perfectly breaded and fried.
Comfort Food
Family Friendly
Ingredients
- 4 veal cutlets (or pork loin), about 150g each
- 1 cup all-purpose flour
- 2 eggs, beaten
- 2 cups fine breadcrumbs (not panko)
- Salt and pepper
- Clarified butter or vegetable oil for frying (enough to float the schnitzel)
- Lemon wedges, for serving
- Optional: potato salad or parsley potatoes to serve
Instructions
- 1 Place each cutlet between two sheets of cling film. Pound with a meat mallet until very thin — about 3-4mm. Season both sides with salt and pepper.
- 2 Set up three shallow dishes: flour, beaten eggs, and breadcrumbs.
- 3 Coat each cutlet in flour, shaking off excess. Dip in egg, letting excess drip off. Press into breadcrumbs, coating evenly. Do not press the crumbs in — let them sit loosely.
- 4 Heat clarified butter or oil in a large skillet — you need at least 2cm depth, enough to float the schnitzel.
- 5 When oil reaches 170°C (340°F), carefully slide in 1-2 schnitzels. Fry for 2-3 minutes per side, gently swirling the pan so oil washes over the top.
- 6 The coating should be golden and wavy, not flat. Drain on a wire rack — never paper towels, which make it soggy.
- 7 Serve immediately with lemon wedges and potato salad.
About This Recipe
Wiener Schnitzel is Austria's national dish and one of the most famous recipes in the world. A thin cutlet of veal, pounded until almost translucent, coated in flour, egg, and golden breadcrumbs, then fried in butter until the coating puffs and wrinkles into a crispy, wavy shell.
The secret is the "soufflé" effect — the breading should billow away from the meat, creating an airy pocket. This happens when you use enough fat and don't press the schnitzel down while frying.