Austrian Wiener Schnitzel (Printable)

Tender veal cutlets breaded and fried until golden crisp with fresh lemon and parsley garnish.

# What You'll Need:

→ Veal

01 - 4 veal cutlets (approximately 5.3 ounces 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 2/3 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. In a second dish, beat eggs together with milk. Place breadcrumbs in a third shallow dish.
03 - Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly but lightly with breadcrumbs to ensure 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, spooning hot fat over tops 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 Hints:

01 -
  • The contrast between the shatteringly crisp crust and impossibly tender veal inside is genuinely addictive.
  • It's faster to make than you'd think, and impresses people without requiring actual cooking skill, just technique.
  • One perfectly fried schnitzel tastes like you've traveled somewhere special without leaving your kitchen.
02 -
  • Do not press the breadcrumbs into the meat or you'll end up with a thick, tough crust instead of that fragile, shattering exterior.
  • Do not overcrowd the pan; the schnitzels need space to crisp properly and the temperature will drop if you stack them in.
  • The veal must be pounded thin or it won't cook through by the time the crust browns.
03 -
  • If you can't find veal, pork or chicken work beautifully using the exact same technique—just know it's technically Schnitzel Wiener Art, not true Wiener Schnitzel.
  • Clarified butter tastes richer and more authentic, but a high-smoke-point neutral oil like grape seed or avocado oil will give you the same crust with less flavor interference.
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