Wiener Schnitzel is Austria’s famous breaded veal cutlet, fried until its coating is crisp and served with lemon. This home version follows the classic flour, egg, and fine-breadcrumb method; pork is a familiar alternative in some kitchens, though it is usually called schnitzel Wiener Art rather than Wiener Schnitzel.
Ingredients
- 4 veal cutlets, about 5 oz (140 g) each, trimmed of excess connective tissue
- 1 tsp fine salt (6 g), divided, plus more to taste
- ¼ tsp black pepper (0.5 g)
- 1 cup all-purpose flour (125 g)
- 2 large eggs (about 100 g without shells)
- 2 tbsp milk or water (30 ml), optional
- 2 cups fine, dry breadcrumbs (about 120 g)
- 1½ cups clarified butter or neutral high-heat oil (360 ml), or enough to come about ½ inch (1.25 cm) up the sides of the pan
- 1 lemon, cut into 4 wedges (about 150 g)
- 2 tbsp chopped fresh parsley (8 g), optional
Instructions
- Prepare the veal. Pat the cutlets dry. Set one between two sheets of parchment or plastic wrap and gently pound from the center outward until it is about ¼ inch (6 mm) thick. Repeat with the remaining cutlets, aiming for an even thickness so they cook at the same rate. Season both sides with the salt and pepper. If a cutlet is already thin, pound only the thicker areas rather than flattening it further.
- Set up the coating station. Put the flour in a wide, shallow dish. In a second dish, beat the eggs with the milk or water, if using, just until combined; a few streaks are fine. Put the breadcrumbs in a third dish. Keep the dishes close together and have a clean plate ready for the coated cutlets. This arrangement makes it easier to keep one hand for dry ingredients and one for egg.
- Bread the cutlets. Coat one cutlet lightly in flour and shake off the excess. Dip it in the egg, letting extra egg drip back into the dish, then lay it in the breadcrumbs. Turn it gently to coat both sides and press only lightly so the crumbs adhere. Do not compact the coating: a loose crumb layer helps create the characteristic craggy, airy crust. Transfer to the plate and repeat. Cook soon after breading; stacking the cutlets can flatten their coating.
- Heat the frying fat. Pour the clarified butter or oil into a large, heavy skillet, using enough to create a depth of about ½ inch (1.25 cm). Heat over medium to medium-high until it reaches about 340–350°F (171–177°C). If you do not have a thermometer for the fat, drop in a few breadcrumbs: they should sizzle promptly and turn golden gradually, not darken at once. Keep the heat moderate and adjust between batches.
- Fry in batches. Carefully lower two cutlets into the hot fat, leaving space around each one. Fry for about 2–3 minutes on the first side, then turn with tongs and cook the second side for about 2–3 minutes, until the coating is evenly golden. Gently swirl the pan or spoon a little hot fat over the top while frying; this helps the breading puff without pressing it against the meat. Repeat with the remaining cutlets, allowing the fat to return to temperature between batches. Check the thickest part of each cutlet with a food thermometer: USDA FSIS guidance gives whole cuts of veal a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. If a cutlet is not there yet, continue cooking and check again.
- Drain and serve. Move the cooked cutlets to a wire rack set over a tray, rather than piling them on paper towels, so steam does not soften the undersides. Let them rest for at least 3 minutes for food safety. Taste a crumb and add a little salt if needed. Serve promptly with lemon wedges and parsley, if desired.
Tips
- Choose the right crumbs. Fine, dry breadcrumbs give the traditional even coating. Panko can be used in a pinch, but its larger flakes make a rougher, crunchier crust that is less like the usual Austrian style.
- Keep the coating light. Shake off excess flour and let extra egg drip away before adding crumbs. A thick, pressed-on layer can turn dense or detach during frying.
- Watch the fat temperature. If the crumbs brown in a flash, lower the heat; if they barely sizzle, the cutlets may absorb more fat before browning. Frying in batches prevents the pan from cooling too much.
- Clarified butter is optional. It brings a buttery flavor and handles frying heat better than ordinary butter. Neutral oil works well and tastes cleaner; ordinary butter alone can brown or burn before the cutlets are done.
Serving Suggestions
Serve the schnitzel as soon as it has rested, with lemon wedges for squeezing at the table. In Austria, common accompaniments include parsley potatoes, potato salad, cucumber salad, or a simple green salad. A lightly dressed salad is a useful contrast to the rich, crisp coating, while boiled potatoes make the meal more substantial. Lingonberry preserves are also served alongside schnitzel in some restaurants and homes; they add a sweet-tart note, but they are optional rather than part of the breading.
For a straightforward plate, arrange a cutlet beside warm parsley potatoes and a small salad, keeping wet sides away from the crust until serving. Set out extra lemon separately so each person can add it to taste. If serving several people, bring the cutlets to the table on a warm platter in a single layer, not stacked, to preserve as much crispness as possible.
Variations
Pork schnitzel: Replace the veal with four boneless pork loin cutlets of similar size and pound them to about ¼ inch (6 mm). The flavor is fuller and the result is commonly described as schnitzel Wiener Art. Check each cutlet with a thermometer; USDA FSIS recommends 145°F (63°C) for whole cuts of pork, followed by a 3-minute rest. The same flour, egg, and breadcrumb coating works.
Chicken schnitzel: Use boneless, skinless chicken breast cutlets, pounded evenly thin. Chicken must reach 165°F (74°C) at the thickest point according to USDA FSIS, so check carefully with a food thermometer; thin pieces can cook quickly. The taste is milder than veal, and the lemon and parsley are especially welcome.
Gluten-free coating: Use a cup-for-cup gluten-free flour blend and fine gluten-free breadcrumbs, checking their labels for cross-contact information if that matters to your household. The coating may brown a little differently, so rely on its color and the meat’s safe internal temperature rather than the clock alone.
Use a different frying fat: Neutral oil is the simplest substitute for clarified butter. Some cooks use lard, which gives a savory flavor. Whichever fat you choose, keep it hot enough to sizzle steadily without smoking, and discard it safely after it cools rather than pouring hot fat down the sink.
Storage and Reheating
For food safety, refrigerate cooked schnitzel within 2 hours of cooking. Store it in a covered container in the refrigerator for 3–4 days. The crust softens during storage, so the cutlets are best freshly fried, but leftovers can still be reheated. For a longer hold, freeze cooled cutlets in a single layer until firm, then wrap or pack them airtight; use within about 2 months for better quality. Thaw frozen leftovers in the refrigerator.
To bring back some crispness, arrange the cutlets on a wire rack over a baking sheet and heat in a 350°F (175°C) oven until hot throughout. Reheat leftovers to 165°F (74°C), as USDA FSIS advises, checking the center with a food thermometer. Timing varies with thickness and whether the cutlets are chilled or thawed, so temperature is the reliable check. A microwave is convenient but tends to make the breading soft; if using one, reheat only what you will eat right away.
Frequently Asked Questions
Is Wiener Schnitzel always made with veal?
Wiener Schnitzel traditionally means a breaded cutlet of veal. Pork, chicken, and other meats are popular schnitzel variations, but menus often distinguish them with names such as schnitzel Wiener Art. This recipe uses veal for the classic version and gives safe-temperature guidance for pork and chicken alternatives.
Why does the coating fall off?
Moisture on the meat, excess flour, or a thick layer of egg can make the coating slide. Pat the cutlets dry, shake off loose flour, let excess egg drip away, and handle the breadcrumb layer gently. Frying soon after breading and turning with tongs instead of pressing down also help it stay attached.
Can I make the cutlets ahead?
You can pound and season the veal a few hours ahead, cover it, and keep it refrigerated. For the best crust, coat the cutlets shortly before frying; breadcrumbs can become damp if they sit on the meat for a long time. Keep raw veal separate from ready-to-eat food, and wash hands and tools after handling it.
Can I bake the schnitzel instead of frying it?
You can bake the coated cutlets on a lightly oiled wire rack over a sheet pan, turning once and checking the center with a thermometer. The crumb will be drier and less puffed than a cutlet fried in a shallow layer of fat, so it will not have quite the same classic texture. Use the same safe internal temperature for the meat.
What is the best way to tell when the veal is done?
Color and timing are helpful clues, but neither confirms safety reliably. Insert a food thermometer into the thickest part of each cutlet and cook whole-cut veal to 145°F (63°C), then allow the required 3-minute rest. Because the cutlets are thin, check from the side if that makes it easier to reach the center.
What should I serve if I cannot find lingonberry preserves?
They are an optional accompaniment, not an essential ingredient. Serve lemon wedges, potato salad, parsley potatoes, or green salad instead. Cranberry preserves can provide a similar sweet-tart contrast, although their flavor is usually sharper and less traditionally associated with the Austrian plate.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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