Wiener Schnitzel Recipe
Austrian · Main course · 30 min total
A classic Austrian dish of tender veal cutlets, breaded and fried to golden perfection. This recipe yields authentic, crispy schnitzel that's perfect for a hearty dinner.
20
min prep
min prep
10
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 4 veal cutlets (about 4-5 oz each), pounded to 1/4 inch thickness
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 1/2 cups plain breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- Lemon wedges, for serving
Instructions
- Season the veal cutlets with salt and pepper on both sides.
- Set up a breading station: place flour in a shallow dish, beat eggs with milk in another dish, and mix breadcrumbs with a pinch of salt and pepper in a third dish.
- Dredge each cutlet first in flour, shaking off excess, then dip into egg mixture, and finally coat with breadcrumbs, pressing gently to adhere.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat until shimmering (350°F/175°C).
- Fry the schnitzels in batches, without crowding, for 2-3 minutes per side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Serve immediately with lemon wedges.
Tips
- For extra crispiness, let the breaded cutlets rest for 5 minutes before frying.
- Traditionally served with potato salad or lingonberry jam.
- Leftover schnitzels can be reheated in a 350°F oven for 5-7 minutes.
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