Wiener schnitzel is a classic Austrian dish of thin veal cutlets coated in flour, egg, and breadcrumbs, then shallow-fried until crisp and golden. It is usually served hot with lemon and simple sides; the straightforward breading and quick cooking make it a satisfying meal without complicated ingredients.
Ingredients
- 4 veal cutlets, about 5 ounces (140 g) each, or 1 1/4 pounds (560 g) total
- 1/2 cup (60 g) all-purpose flour
- 1 teaspoon (5 g) fine salt, divided
- 1/4 teaspoon (0.5 g) freshly ground black pepper
- 2 large eggs (about 3 1/2 ounces / 100 g without shells)
- 2 tablespoons (30 ml) milk or water
- 1 1/2 cups (90 g) fine, unseasoned dry breadcrumbs
- 1 1/2 cups (355 ml) neutral frying oil, or enough for a depth of about 1/4 inch (6 mm) in the skillet
- 2 tablespoons (28 g) clarified butter or ghee, optional, for a buttery aroma
- 2 lemons, cut into wedges
- 2 tablespoons (8 g) chopped fresh parsley, optional
Instructions
- Prepare the cutlets. Set each cutlet between two sheets of parchment or plastic wrap. Gently pound it with the flat side of a meat mallet or a heavy skillet until it is about 1/8 inch (3 mm) thick. Work from the center toward the edges, using light, even taps so the meat thins without tearing. Pat the cutlets dry with paper towels; dry surfaces help the coating adhere. Season both sides with the salt and pepper.
- Set up the breading station. Put the flour in a wide, shallow dish. In a second dish, beat the eggs with the milk or water just until combined; a few streaks are fine. Put the breadcrumbs in a third dish. Arrange the dishes in that order beside the stove, with a clean plate at the end for the coated cutlets. This setup keeps the process orderly and helps prevent clumps of wet egg from accumulating in the crumbs.
- Coat each cutlet. Dredge one cutlet in flour, turning it to cover both sides, then gently shake off the excess. Dip it in the egg mixture and let extra egg drip back into the dish. Lay it in the breadcrumbs and turn it to coat. Do not press hard: a loose, even crumb layer puffs more readily as it fries. Transfer it to the clean plate and repeat with the remaining cutlets. Keep the breaded pieces in a single layer rather than stacking them.
- Heat the fat. Pour the oil into a large, heavy skillet to a depth of about 1/4 inch (6 mm), adding the clarified butter if using. Heat over medium to medium-high until the fat reaches about 340°F (170°C). If you do not have a frying thermometer, drop in a few breadcrumbs: they should bubble actively and turn golden gradually, not blacken right away. Adjust the burner as needed; an overheated pan can brown the crumbs before the veal cooks.
- Fry in batches. Carefully lower two cutlets into the hot fat, leaving room to move them. Fry for about 2 minutes, then turn with tongs and cook for another 1 to 2 minutes, gently tilting or swirling the pan now and then so hot fat washes over the top. The coating should become an even golden color. Avoid crowding the skillet, which lowers the oil temperature and can make the crust greasy. Fry the remaining cutlets in the same way, allowing the oil to return to temperature between batches.
- Check doneness and rest. Place a food thermometer sideways into the thickest part of a cutlet; USDA FSIS guidance is that whole cuts of veal reach a safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest. Because the cutlets are thin, check promptly and do not rely on color alone. If a cutlet needs more time, return it to the skillet briefly, turning once. Transfer cooked pieces to a wire rack set over a baking sheet so excess fat can drain without steaming the undersides.
- Finish and serve. Once all cutlets have rested, arrange them on a warm platter. Add lemon wedges and, if you like, a scattering of parsley. Serve promptly while the crumb coating is crisp. The timing assumes a few minutes to heat the oil and two batches of frying; keep the batches small enough that the cutlets do not touch.
Tips
- Choose even cutlets. Cutlets of similar thickness cook at roughly the same pace. If yours are uneven, pound the thicker sections gently rather than flattening the thin edges further. Ask a butcher for veal cutlets or scaloppine if you cannot find them packaged that way.
- Keep the coating light. Shake off extra flour and let excess egg drip away before adding breadcrumbs. Pressing the crumbs firmly into the meat can make the crust dense, while loose crumbs are more likely to form the characteristic airy, slightly wavy coating.
- Manage the oil temperature. Frying too cool encourages the breading to absorb fat; frying too hot risks dark crumbs and undercooked meat. Give the oil a moment to recover between batches, and lower the heat if the crumbs brown unusually fast.
- Use a practical substitute. Fine, unseasoned breadcrumbs are easiest to find. If you only have coarse panko, pulse it briefly in a food processor so it adheres more evenly; the crust will still be crisp but a little less delicate. Clarified butter is optional, and neutral oil alone works well.
Serving Suggestions
Serve each schnitzel with a lemon wedge and let diners squeeze the juice over the crust just before eating. Lemon brightens the buttery, savory coating, while adding it at the table helps keep the crumbs from softening before the meal begins. Chopped parsley is a simple garnish, not a requirement.
For a traditional Austrian-style plate, pair the cutlets with warm potato salad, cucumber salad, or parsley potatoes. A crisp green salad with a mild vinaigrette also balances the fried coating. If you want a more filling meal, add buttered noodles or boiled potatoes, but keep the sides relatively simple so the schnitzel remains the focus. Serve the cutlets as soon as possible after frying; they are at their best while the crust is still crisp and the interior is hot.
Variations
Veal is the defining meat of Wiener Schnitzel. In Austria, schnitzel made from pork or chicken is often described as “schnitzel Wiener Art,” meaning schnitzel in the Viennese style, rather than Wiener Schnitzel itself. If veal is hard to find or outside your budget, thin pork loin cutlets are a practical substitute. Chicken breast cutlets also work, but poultry must reach 165°F (74°C), so check the thickest part with a thermometer and allow for a slightly different frying time.
For a more traditional flavor, some cooks fry in clarified butter or lard rather than neutral oil. Clarified butter has a rich, buttery aroma and tolerates frying heat better than regular butter; ghee is a convenient substitute. Lard gives a savory flavor, while neutral oil makes the result milder. Do not replace the oil with ordinary butter alone, because its milk solids can burn before the cutlets are done.
Breadcrumb texture can vary by household and availability. Fine dry crumbs produce a close, even coating, while lightly crushed panko makes a rougher, crunchier crust. Avoid strongly seasoned crumbs if you want the mild, clean flavor of the classic version. You can also leave out the optional parsley or use a little extra lemon; neither change affects the frying method.
Storage and Reheating
For food safety, refrigerate cooked schnitzel within 2 hours of frying. Store it in a covered container in the refrigerator for 3 to 4 days. If stacking pieces, separate them with parchment so the coating does not stick together. The breading will soften during storage, so reheating can restore some crispness but not quite the texture of freshly fried schnitzel.
To reheat, place the cutlets on a wire rack over a baking sheet and warm them in a 350°F (175°C) oven until hot throughout. Check that leftovers reach 165°F (74°C), the USDA FSIS recommended temperature for reheated leftovers. A toaster oven or air fryer can also crisp the coating; check early because thin cutlets heat quickly. Avoid microwaving if you want a crisp crust, since trapped steam tends to make the breading soft. Freeze cooled cutlets in a sealed freezer-safe container for up to 2 months for best quality, then thaw in the refrigerator before reheating.
Frequently Asked Questions
Is Wiener schnitzel always made with veal?
Wiener Schnitzel traditionally means a breaded, fried veal cutlet. Pork and chicken versions are popular and use the same general technique, but they are more accurately described as schnitzel in the Viennese style. Choose the meat that suits your needs, and follow its safe cooking temperature.
Can I prepare the cutlets ahead?
You can pound and season the cutlets a few hours ahead, cover them, and keep them refrigerated. For the crispest coating, bread them shortly before frying. If you need to bread them in advance, arrange them in one layer, cover loosely, refrigerate, and fry within a few hours; do not leave raw meat at room temperature while you work on other dishes.
Why is my schnitzel coating falling off?
Excess moisture or too much flour can keep the egg and crumbs from attaching. Pat the meat dry, shake off loose flour, and let excess egg drip away. Handle the coated pieces gently, and lower them into hot fat rather than dropping them. Do not move them repeatedly during the first minute of frying, when the crust is setting.
Can I cook schnitzel in an air fryer?
You can, though the crust will differ from the gently puffed coating produced by shallow-frying. Lightly spray both sides of the breaded cutlets with oil and cook in a single layer, turning once, until golden and the center reaches the safe temperature for the chosen meat. Air fryers vary, so use the appliance guide for a starting temperature and time, then rely on a thermometer for doneness.
What is the best oil for frying schnitzel?
Choose a neutral oil intended for frying, such as canola or sunflower oil. It allows the veal and breadcrumbs to remain the main flavors and handles the moderate heat well. Clarified butter or ghee can be added for flavor, but regular butter is not a good sole frying fat because its milk solids brown and burn quickly.
Can I make this recipe gluten-free?
Yes. Use a cup-for-cup gluten-free flour blend for dredging and certified gluten-free breadcrumbs for the coating. Check that the crumbs are finely ground enough to cling to the cutlet, and keep the flour, egg, and crumbs in separate dishes to avoid a patchy coating. The texture and flavor may vary a little by brand, but the method stays the same.
Related
- Austrian Recipes: How to Make Wiener Schnitzel
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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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