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Crispy Wiener-Style Schnitzel

A comforting and flavorful dish made with pounded veal cutlets, coated in breadcrumbs, and fried to crispy perfection. This recipe celebrates tradition and is simple enough for everyday cooking.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Austrian, European
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces veal cutlets (about 150g each) Quality matters! Fresh cutlets are best. Substitute with chicken for variation.
  • Salt and pepper to taste salt and pepper to taste Always season well for an intense flavor.
  • 1/2 cup all-purpose flour Use gluten-free flour if needed.
  • 2 pieces eggs, beaten Ensure eggs are at room temperature for best results.
  • 1 cup breadcrumbs Preferably fresh or panko for a perfect crunch.
  • 1/2 cup clarified butter or oil for frying Clarified butter enhances richness.
  • to serve wedge lemon wedges A squeeze of lemon brightens the schnitzel beautifully.

Method
 

Preparation
  1. Start by placing the veal cutlets between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch.
  2. Season both sides of the cutlets generously with salt and pepper.
  3. Dredge each cutlet in flour, shaking off excess.
  4. Dip cutlets in beaten eggs, ensuring they’re completely covered.
  5. Press cutlets into breadcrumbs on both sides.
Cooking
  1. Heat clarified butter or oil in a large skillet over medium-high heat.
  2. Carefully add schnitzels to the pan; fry for about 2-3 minutes on each side until golden brown and crispy.
  3. Drain schnitzels on paper towels to remove excess oil and serve immediately with lemon wedges.

Notes

To keep schnitzels crispy, store in the fridge with paper towels underneath for a day at most. For best results, reheat in the oven.