Austrian Wiener Schnitzel Classic (Printable)

Tender veal cutlets breaded and fried to crisp perfection with a golden finish and fresh lemon 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 1/4 cups fine dry breadcrumbs

→ Frying

06 - 1 cup clarified butter or neutral oil

→ Garnish & Serving

07 - 1 lemon, cut into wedges
08 - 2 tablespoons chopped fresh parsley (optional)

# How-To Steps:

01 - Place each cutlet between two sheets of plastic wrap and gently pound to 1/4 inch thickness. Pat dry and season both sides lightly with salt and pepper.
02 - Arrange flour in one shallow dish. Beat eggs with milk in a second dish. Place breadcrumbs in a third dish.
03 - Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, then coat evenly with breadcrumbs without pressing to ensure 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, spooning hot fat over the top for even coloring.
05 - Transfer schnitzels to paper towels briefly to drain excess fat. Serve immediately with lemon wedges and sprinkle with fresh parsley if desired.

# Expert Hints:

01 -
  • A golden, shattering crust that gives way to impossibly tender, juicy meat in every bite.
  • Ready in under 40 minutes, yet tastes like you've been cooking all day.
  • Somehow both comforting and elegant, the kind of meal that makes ordinary Wednesday nights feel special.
02 -
  • Never overcrowd the pan—schnitzel must have room to fry, not steam; two at a time is safer than risking soggy results.
  • Fine breadcrumbs matter more than you think; the difference between a delicate crust and a thick, heavy one comes down to this single choice.
03 -
  • Keep finished schnitzels warm on a rack in a low oven rather than stacking them on paper towels, which traps steam and softens the crust.
  • If you're feeding a crowd, bread everything ahead and refrigerate; the cold coating firms up and fries more evenly.
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