Go Back

Viennese Schnitzel

Enjoy the authentic taste of Viennese Schnitzel, a crispy, golden dish made with perfectly pounded veal, seasoned breadcrumbs, and a squeeze of lemon for a comforting experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Austrian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces veal cutlets (about 150g each) Look for high-quality, grass-fed veal for best flavor and tenderness.
  • 1 cup all-purpose flour
  • 2 pieces eggs, beaten
  • 1 cup breadcrumbs (use fresh for the best crunch!) Fresh breadcrumbs will give your schnitzel a crunchier coating than store-bought.
  • 1/2 cup clarified butter or oil for frying Clarified butter enhances flavor. Good-quality vegetable oil can be used as a substitute.
  • Salt and pepper to taste Generously season both sides of each cutlet.
  • Lemon wedges for serving Squeeze over schnitzel for a refreshing zing.

Method
 

Preparation
  1. Begin by placing a veal cutlet between two sheets of plastic wrap or parchment paper and pound it gently using a meat mallet or rolling pin to a thickness of about 1/4 inch.
  2. Season both sides of each cutlet generously with salt and pepper.
  3. Set up a dredging station with three shallow bowls. Place flour in the first bowl, beaten eggs in the second, and breadcrumbs in the third.
  4. Dredge each cutlet in flour, shaking off any excess, then dip in beaten eggs, and finally roll in breadcrumbs, pressing lightly for an even coating.
Cooking
  1. In a large skillet, heat the clarified butter or oil over medium-high heat.
  2. When the oil is hot enough (you can check by dropping breadcrumbs in), gently place the cutlets in, avoiding overcrowding.
  3. Fry for about 2-3 minutes per side, until they are golden-brown.
  4. Transfer the schnitzels to a plate lined with paper towels to absorb any excess oil.
Serving
  1. Plate the schnitzels with fresh lemon wedges on the side and serve immediately.

Notes

Storage: Leftover schnitzel can be stored in the fridge for up to 2 days. Reheat in a skillet for crispy goodness. You can also prep the cutlets in advance and store them in the fridge for up to 4 hours before frying.