Wiener Schnitzel

Wiener Schnitzel

A true Viennese classic: pounded veal cutlets coated in a crackling, blistered breadcrumb crust, fried until golden and served with lemon.

Prep

20 min

Cook

15 min

Total

35 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •4 pieces (4 (about 5 oz each)) veal cutlets, from the top round or leg, each about 150 g; alternatively, pork cutlets may be used but must be labeled 'Viennese style'
• •100 g (¾ cup + 1 tbsp) all-purpose flour
• •2 large eggs, beaten with a pinch of salt
• •150 g (1½ cups) fine breadcrumbs, ideally from stale white bread, finely ground
• •250 ml (1 cup) clarified butter or neutral oil, for frying; enough to float the schnitzel, about 1 cm deep
• •1 teaspoon salt, plus more for seasoning
• •1 whole lemon, cut into wedges for serving

Steps

1. 1 Place a veal cutlet between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin to a thickness of about 3–4 mm (⅛ in). Repeat with remaining cutlets. Season both sides with salt.
2. 2 Set up three shallow dishes: flour in one, beaten eggs in a second, and breadcrumbs in a third.
3. 3 Dredge a cutlet in flour, shaking off excess. Dip into the egg, letting any excess drip off. Press into the breadcrumbs, turning to coat evenly, then gently pat so the crumbs adhere. Do not press hard; the coating should remain light. Place on a plate and repeat with the remaining cutlets.
4. 4 In a large skillet or sauté pan, heat the clarified butter or oil over medium-high heat until it shimmers and reaches about 170°C (340°F). The fat should be at least 1 cm (½ in) deep.
5. 5 Carefully slide one cutlet into the hot fat. Tilt the pan slightly and continuously spoon hot fat over the top of the cutlet while it fries — this basting makes the coating puff and blister. Fry until the underside is deep golden brown, about 2–3 minutes.
6. 6 Flip the cutlet and continue frying, basting again, until the other side is equally golden and the meat is cooked through (internal temperature reaches 63°C/145°F), about 2–3 minutes more.
7. 7 Transfer the schnitzel to a paper towel–lined plate to drain briefly. Do not cover it, as steam will soften the crust. Repeat with the remaining cutlets, ensuring the fat returns to temperature between batches.
8. 8 Serve immediately, each schnitzel topped with a lemon wedge. Traditional sides include parsley potatoes, potato salad, or lingonberry jam.