Austrian Wiener schnitzel is a thin veal cutlet coated in flour, egg, and fine breadcrumbs, then fried until crisp and golden. A light, loose crumb coating and a generous squeeze of lemon keep this classic from feeling heavy; it is usually served hot with simple sides.
Ingredients
- 4 veal cutlets, about 5–6 oz each (140–170 g each), trimmed of thick edges
- 1 teaspoon fine salt (5 g), divided as needed
- ¼ teaspoon ground black pepper (about 0.5 g), optional
- 1 cup all-purpose flour (125 g)
- 2 large eggs (about 100 g without shells)
- 2 tablespoons milk (30 ml)
- 1½ cups fine, plain dry breadcrumbs (about 90 g)
- 1½ cups clarified butter (355 ml), or enough neutral high-heat oil to fill the pan about ½ inch (1.25 cm) deep
- 1 lemon, cut into wedges (about 8 wedges)
- 1 tablespoon chopped flat-leaf parsley (4 g), optional garnish
Instructions
- Prepare the cutlets. Put one veal cutlet between two sheets of parchment or plastic wrap. Gently pound it with the flat side of a meat mallet or a heavy pan until it is evenly about ¼ inch (6 mm) thick. Repeat with the remaining cutlets, taking care not to tear them. Trim any ragged edges, then season both sides with the salt and pepper. Set up a clean work area for breading; the cutlets are ready to coat as soon as the three dishes are prepared.
- Set up the breading dishes. Put the flour in a wide, shallow dish. In a second dish, beat the eggs with the milk just until combined; do not whip them foamy. Put the breadcrumbs in a third dish. Arrange the dishes in that order beside the stove, with a clean tray at the end. This setup makes it easier to keep one hand for the dry coating and one for the egg, and helps prevent clumps in the breadcrumbs.
- Coat the veal lightly. Dredge one cutlet in flour, turning to coat both sides, then lift it and shake off all excess. Dip it in the egg mixture, letting extra egg drip back into the dish. Lay it in the breadcrumbs and turn it gently to cover both sides. Do not press the crumbs firmly into the meat: a loose coating can puff slightly during frying and stay delicate. Transfer it to the tray and repeat with the other cutlets. Avoid stacking the coated pieces.
- Heat the frying fat. Pour the clarified butter into a large, heavy skillet, ideally wide enough to fry two cutlets without crowding. Heat over medium to medium-high for about 4 minutes, until the fat is hot but not smoking. If you have a thermometer, aim for roughly 340–350°F (171–177°C). Without one, drop in a few breadcrumbs: they should sizzle steadily and turn golden rather than darken immediately. Adjust the heat as needed before adding the veal.
- Fry in batches. Carefully lay in two cutlets, or as many as fit with space around each one. The fat should come partway up the sides; spoon a little hot fat over the tops as they fry. Cook for about 2–3 minutes per side, turning once, until the coating is deep golden and crisp. Use tongs to transfer the cutlets to a wire rack set over a tray. Fry the remaining cutlets in the same way, allowing the fat to return to temperature between batches. If crumbs in the pan begin to burn, remove them with a slotted spoon.
- Check doneness and rest. Veal is a whole cut of meat: the USDA FSIS safe minimum is 145°F (63°C), checked with a food thermometer, followed by a 3-minute rest. Because schnitzel is thin, insert an instant-read thermometer sideways into the center of a cutlet. If it has not reached 145°F (63°C), return it briefly to the pan and check again. Rest the cooked cutlets on the rack for 3 minutes; do not cover them, since trapped steam softens the crust.
- Serve straight away. Move the schnitzel to warm plates, add lemon wedges, and scatter over parsley if using. Serve the lemon on the side so each person can squeeze it over the cutlet just before eating. The coating is at its crispest soon after frying.
Tips
- Choose clarified butter or a neutral substitute. Clarified butter, also sold as Butterschmalz, is traditional and gives a buttery flavor while tolerating frying heat better than regular butter. If it is hard to find, use a neutral oil such as sunflower, canola, or peanut oil; the result will be less buttery but still crisp. Regular butter alone can burn before the cutlets finish cooking.
- Keep the coating light. Shake off surplus flour and egg, and do not push the breadcrumbs into the meat. Heavy layers can turn gummy or detach. Fine, plain breadcrumbs give the familiar even crust; panko makes a coarser, more jagged coating and is a reasonable alternative if that texture appeals to you.
- Do not crowd the skillet. Too many cutlets cool the fat and make the breading absorb oil instead of crisping. Fry in batches, and let the fat heat back up before the next batch. A rack is better than paper towels for draining because air can circulate underneath.
- Use a thermometer for safety, not color alone. Golden crumbs do not confirm the center has reached the safe temperature. If your cutlets vary in thickness, check more than one. Keep raw-meat utensils and plates separate from the cooked schnitzel, and wash hands and work surfaces after handling raw veal.
Serving Suggestions
Serve Wiener schnitzel immediately with lemon wedges and a side that is simple enough to let the crisp cutlet take the lead. Austrian-style potato salad, dressed with broth and vinegar rather than mayonnaise, is a natural pairing; boiled potatoes with parsley or a cucumber salad also work well. For a more filling plate, add buttered noodles or boiled potatoes and a small green salad. Lingonberry preserves are a familiar sweet-tart accompaniment in some restaurants and homes, though they are optional rather than essential. Keep sauces off the crust until serving, or offer them alongside, so the breadcrumb coating stays crisp.
Variations
In Austria, a schnitzel made from pork or chicken may be served in a similar style, but the name Wiener Schnitzel traditionally refers to veal. If veal is unavailable or outside your budget, use thin pork loin cutlets. Pound them to the same thickness and cook until they reach 145°F (63°C) with a 3-minute rest, the USDA FSIS safe minimum for whole cuts of pork. Chicken breast cutlets are another practical option, but cook them to 165°F (74°C), the USDA FSIS safe minimum for poultry. Both substitutes have a different flavor and texture from veal, but the same flour-egg-breadcrumb method works.
For a slightly different crumb, replace some or all of the fine breadcrumbs with panko; the coating will be more visibly textured and crisp in a different way. You can also leave out the optional pepper and parsley for a very restrained version, or add a little chopped parsley to the plate rather than the coating. Avoid adding cheese or strong herbs if you want the clean veal-and-lemon character to remain central. Gluten-free flour and certified gluten-free breadcrumbs can be used, though the crust may brown at a different rate, so watch the pan closely.
Storage and Reheating
Wiener schnitzel is best eaten fresh, but leftovers can be saved. Refrigerate them within 2 hours of cooking in a shallow, covered container; they keep for 3–4 days. The coating will soften in storage, so do not expect it to stay as airy and crisp as it was from the skillet. For longer storage, freeze the cooled cutlets in a single layer until firm, then wrap or pack them airtight for up to 2 months for best quality. Thaw frozen cutlets overnight in the refrigerator.
To reheat, place the cutlets on a wire rack over a baking sheet and warm in a 350°F (175°C) oven until hot throughout. An air fryer also works; heat in a single layer and check often so the thin meat does not dry out. The USDA FSIS advises reheating leftovers to 165°F (74°C), checked with a thermometer. A microwave will warm the meat, but it tends to make the breadcrumb coating soft. Discard leftovers that have been left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What does Wiener schnitzel mean?
Wiener schnitzel means a schnitzel prepared in the Viennese style. It is a thin, breaded, fried cutlet, and the traditional Austrian version is made with veal. Similar breaded cutlets made with pork or chicken are common variations, but they are not veal Wiener schnitzel.
Can I make the cutlets ahead?
You can pound and season the veal a few hours ahead, then cover and refrigerate it. For the best crust, bread the cutlets shortly before frying; breadcrumbs can become damp if they sit on the raw meat for a long time. Keep raw veal refrigerated and separate from ready-to-eat foods, and do not leave it out while preparing other parts of the meal.
Why is my schnitzel coating falling off?
Common causes are excess flour, a thick layer of egg, or pressing the crumbs too firmly into the cutlet. Shake off the flour, let extra egg drip away, and turn the meat gently in the breadcrumbs. Also make sure the fat is hot before frying and avoid moving the cutlet repeatedly during the first moments in the pan.
Can I bake Wiener schnitzel instead of frying it?
You can bake breaded cutlets, but the texture will not match the light, evenly crisp crust from shallow frying. For a baked version, arrange the coated cutlets on a well-oiled rack over a baking sheet and brush or spray the crumbs lightly with oil. Bake at 425°F (220°C), turning once, until golden and the veal reaches 145°F (63°C), then rest it for 3 minutes. Timing varies with cutlet thickness and oven, so use a thermometer.
What is the difference between clarified butter and regular butter?
Clarified butter is butter with most of its water and milk solids removed, so it can be heated more readily without the milk solids browning as quickly. It has a rich buttery taste and is a traditional frying choice for schnitzel. Neutral oil is an easy substitute; regular butter by itself is more likely to scorch during frying.
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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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