Austrian Wiener Schnitzel (Printable)

Golden breaded veal cutlets, crisp outside and juicy inside, enhanced with lemon and fresh parsley.

# 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 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)

# How-To Steps:

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 with paper towels and season lightly with salt and pepper on both sides.
02 - Arrange three shallow dishes: flour in the first, beaten eggs mixed with milk in the second, and dry breadcrumbs in the third.
03 - Dredge each cutlet in flour, shaking off excess. Dip into egg and milk mixture, then coat evenly with breadcrumbs without pressing to maintain a light, crisp crust.
04 - Heat clarified butter or oil over medium-high heat until shimmering. Fry one or two cutlets 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 uniform browning.
05 - Transfer schnitzels to paper towels briefly to drain excess fat. Serve immediately with lemon wedges and sprinkle with fresh parsley if desired.

# Expert Suggestions:

01 -
  • The contrast between the shattering crust and tender, buttery meat inside feels like a small victory every single time you bite into it.
  • It comes together faster than you'd expect, making it perfect for impressing people on a Tuesday night without stress.
  • There's something deeply satisfying about using just a few honest ingredients and ending up with restaurant-quality results.
02 -
  • Pressing the breadcrumbs into the meat defeats the purpose—the loose, lightly-adhered coating is what gives you that shattering texture that makes this dish worth making.
  • Never crowd the pan; schnitzels need room to fry in fat, not steam next to each other, and overcrowding drops the oil temperature and ruins everything you've worked for.
  • Veal is traditional and worth seeking out, but if you use pork or chicken, the results will still be delicious, just technically Schnitzel Wiener Art rather than true Wiener Schnitzel.
03 -
  • A meat mallet with both a flat side and a textured side is worth owning; use the flat side for even thinning and save the textured side for tougher cuts.
  • If your breadcrumbs ever seem stale or coarse, pulse them in a food processor for 10 seconds to refresh them and create the fine, even coating that makes the difference between good and unforgettable.
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