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Austrian Wiener Schnitzel

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Austrian Wiener Schnitzel with lemon and potato salad.
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Wiener Schnitzel is Austria’s famous breaded veal cutlet: thin, lightly seasoned, and fried until the coating turns crisp and golden.

Pound the veal evenly, keep the flour, egg, and breadcrumb layers light, and fry in enough oil for the schnitzel to move freely and puff slightly.

Fry immediately after breading and avoid pressing the crumbs onto the meat; a loose coating gives the classic delicate crust.

Serving Suggestions

Serve with lemon wedges and Austrian-style potato salad. Lingonberry preserves or a few parsley leaves are traditional optional accents.

Irregular golden Wiener Schnitzel on a wooden serving board with lemon.

Recipe Notes

Schnitzel is best eaten immediately. Keep cooked cutlets on a rack in a low oven for only a short time so the crust stays crisp.

Austrian Wiener Schnitzel with lemon and potato salad.

Austrian Wiener Schnitzel

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Thin veal cutlets in a light golden breadcrumb coating, fried until crisp and served with lemon.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 schnitzels
Course: Main Course
Cuisine: Austrian
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Schnitzel
  • 1 1/4 lb veal cutlets four thin cutlets
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup plain breadcrumbs
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1/2 cup neutral frying oil or as needed for a shallow fry
To Serve
  • 1 large lemon, cut into wedges
  • 2 cups potato salad to serve

Equipment

  • Meat mallet
  • Three shallow bowls
  • Large skillet
  • Wire rack

Method
 

Prepare:
  1. Place each veal cutlet between sheets of parchment and pound to about 1/8 inch thick.
  2. Season with salt and pepper. Set out separate bowls of flour, beaten eggs, and breadcrumbs.
Bread:
  1. Coat each cutlet lightly in flour, then egg, then breadcrumbs. Do not press the crumbs firmly onto the meat.
  2. Heat the oil in a large skillet over medium-high heat until a breadcrumb sizzles immediately.
Fry and Serve:
  1. Fry the cutlets one or two at a time for 2 to 3 minutes per side, gently spooning hot oil over the top, until golden and cooked through.
  2. Drain briefly on a wire rack and serve at once with lemon and potato salad.

Nutrition

Calories: 610kcalCarbohydrates: 42gProtein: 39gFat: 31gSaturated Fat: 6gCholesterol: 185mgSodium: 760mgFiber: 3gSugar: 2g

Notes

  • Use a loose, even breadcrumb coating for a light crust.
  • Keep the oil hot but not smoking so the veal cooks before the crumbs darken.

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