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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.