Austrian Wiener Schnitzel (Print View)

Thin veal cutlets breaded and fried golden, finished with lemon wedges and fresh parsley.

# Components:

→ Veal

01 - 4 veal cutlets (approximately 5.3 oz each), pounded to 1/4 inch thickness

→ Breading

02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 4 tablespoons milk
05 - 1 1/2 cups fine dry breadcrumbs

→ Frying

06 - 1 cup clarified butter or neutral oil

→ Garnish & Serving

07 - 1 lemon, cut into wedges
08 - 2 tablespoons chopped fresh parsley (optional)

# Preparation Steps:

01 - Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet until 1/4 inch thick. Pat dry with paper towels, then season both sides lightly with salt and pepper.
02 - Arrange flour in one shallow dish. Beat eggs with milk in a second dish. Place breadcrumbs in a third dish.
03 - Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with breadcrumbs without pressing; maintain a light, loose coating for crispiness.
04 - Heat clarified butter or oil in a large skillet over medium-high heat until shimmering. Fry schnitzels in batches to avoid overcrowding, cooking each side for 2–3 minutes until golden brown. Tilt the pan occasionally and spoon hot fat over the tops for even browning.
05 - Remove schnitzels using a slotted spatula and drain briefly on paper towels. Serve immediately with lemon wedges and sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • The contrast between a shattering golden crust and impossibly tender veal inside is pure joy on a plate.
  • It's deceptively simple but tastes like you've spent hours in the kitchen.
  • There's something deeply satisfying about the ritual of pounding, breading, and frying—it engages all your senses.
02 -
  • Overcrowding the pan is the fastest way to ruin this dish—the schnitzels need space to swim in fat and won't crisp if they're touching.
  • The loose, lightly applied breadcrumb coating is what makes the difference between a good schnitzel and one with a shattered, shattering crust.
03 -
  • If your breading is coming off during frying, your oil likely isn't hot enough or your cutlets had too much moisture; always pat dry before breading.
  • The moment the crust turns golden, it's done—a few seconds too long and you'll overcook the delicate meat inside, so stay by the pan.
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