Austrian Wiener Schnitzel (Printable)

Tender veal cutlets breaded and fried golden, served with fresh lemon and parsley in classic Austrian style.

# What You'll Need:

→ Veal

01 - 4 veal cutlets, about 5.3 oz each, pounded to 1/4 inch thickness

→ Breading

02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 4 tbsp 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 tbsp chopped fresh parsley (optional)

# Cooking Steps:

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 lightly with salt and pepper on both sides.
02 - Arrange flour in one shallow dish, beat eggs with milk in a second dish, and place breadcrumbs in a third dish.
03 - Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, then coat with breadcrumbs without pressing to maintain lightness.
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 2-3 minutes per side, spooning hot fat over them to ensure even browning.
05 - Remove schnitzels with a slotted spatula and drain briefly on paper towels. Serve immediately with lemon wedges and sprinkle with parsley if desired.

# Expert Tips:

01 -
  • The contrast of shatteringly crisp breading against tender, juicy veal is pure magic and worth mastering for.
  • It comes together in under 40 minutes but tastes like you've been cooking all day.
  • One pan, three bowls, and you're tapping into centuries of Austrian tradition without fuss.
02 -
  • Never crowd the pan—I learned this the hard way when I tried to fry three cutlets at once and ended up with pale, soggy breading instead of the crisp golden crust that makes this dish worth making.
  • The breadcrumbs must be fine and dry; even one slightly moist crumb will prevent proper browning and compromise that essential crackle.
  • Veal is traditional for a reason—it's naturally tender and takes the pounding without tearing, which pork and chicken can't always claim.
03 -
  • If clarified butter isn't available in your market, you can make it at home by gently melting regular butter and skimming off the milk solids, or substitute with a high-smoke-point oil like sunflower or grapeseed oil.
  • Pound your veal ahead of time if it helps with your schedule; breading and frying must happen closer to serving, but the pounding won't hurt if the cutlets are covered and chilled.
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