Description
Classic Wiener Schnitzel is a beloved Austrian dish made with tender veal cutlets coated in crispy breadcrumbs and pan-fried until beautifully golden. Served with fresh lemon slices and your favorite side dishes, this traditional recipe makes an elegant, delicious meal in just 30 minutes.
Ingredients
- 4 veal cutlets, about ¼ inch thick
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Salt and black pepper, to taste
- 4 tablespoons butter or vegetable oil
- Lemon slices, for garnish
Instructions
- Place the veal cutlets between two sheets of plastic wrap and gently pound them to an even thickness if needed.
- Season both sides of the cutlets with salt and black pepper.
- Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls.
- Coat each cutlet in flour, shaking off any excess.
- Dip the floured cutlet into the beaten eggs, then coat it evenly with breadcrumbs. Press gently so the crumbs adhere without compacting them too firmly.
- Heat the butter or vegetable oil in a large skillet over medium-high heat.
- Add the breaded cutlets without overcrowding the pan. Fry for about 2–3 minutes per side, or until golden brown and cooked through.
- Transfer the schnitzels to a paper towel-lined plate to drain excess fat briefly.
- Serve immediately with fresh lemon slices and your favorite side dishes.
Notes
- Traditional serving: Serve Wiener Schnitzel with lemon wedges, parsley potatoes, cucumber salad, or a fresh green salad.
- Classic Austrian sides: Potato salad, lingonberry jam, and buttered parsley potatoes are delicious accompaniments.
- Keep it crispy: Serve immediately after frying for the best crunchy coating.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat in an oven at 375°F (190°C) or in an air fryer until hot and crisp. Avoid microwaving if you want to preserve the crunchy coating.
- Freezing: Freeze cooked schnitzels in a single layer until firm, then transfer them to a freezer-safe container. For best quality, use within 2–3 months.
- Make-ahead tip: Bread the cutlets shortly before cooking for the best texture. If preparing them a little early, refrigerate them in a single layer until ready to fry.
- Food safety: Cook veal cutlets to a safe internal temperature of 145°F (63°C), followed by a 3-minute rest.