Austrian Wiener Schnitzel (Printable)

Tender breaded veal cutlets fried golden, garnished with lemon wedges and fresh parsley.

# 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 1/4 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)

# Directions:

01 - Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until 1/4 inch thick. Pat dry using paper towels and season both sides lightly with salt and pepper.
02 - Arrange three shallow dishes: place flour in the first, beat eggs with milk in the second, and place breadcrumbs in the third.
03 - Coat each cutlet first in flour, shaking off excess, then dip into the egg mixture, followed by a light coating of breadcrumbs without pressing them firmly to maintain crispiness.
04 - Heat clarified butter or neutral oil in a large skillet over medium-high heat until shimmering. Fry one or two cutlets at a time for 2 to 3 minutes per side until golden brown, tilting the pan to 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 fresh parsley if desired.

# Expert Tips:

01 -
  • That shatter-crisp exterior followed by impossibly tender meat is genuinely addictive once you nail the technique.
  • It comes together faster than you'd expect, making it ideal for impressing people on a weeknight.
  • The whole process is oddly meditative—pounding, breading, frying—each step has a rhythm that feels almost meditative.
02 -
  • Never overcrowd your pan—schnitzels need space to fry in fat, not steam in crowded moisture; cook them in small batches if you have to.
  • The breadcrumbs must stay loose and light; pressing them into the meat creates a heavy, dense crust instead of the shatter you're after.
  • Use clarified butter if you can find it; it has a higher smoke point and tastes unmistakably Viennese, though good neutral oil is an honest substitute.
03 -
  • Ask your butcher to pound the veal for you if your kitchen lacks a proper mallet or if your forearms are tired—it's a simple ask and saves real effort.
  • Make your breadcrumb mixture ahead: mix a little salt and white pepper into the breadcrumbs before you start, so you're not seasoning as you go.
  • Leftover schnitzel is actually excellent cold the next day with a squeeze of fresh lemon and maybe some cold potato salad; it's even better than sandwich filling.
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