Description
This Classic Wiener Schnitzel features thinly pounded veal cutlets breaded and fried to golden perfection. The result is a crispy, tender, and flavorful dish that’s elegant enough for guests yet simple enough for a weeknight meal.
Ingredients
- 4 veal cutlets
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- Salt and pepper, to taste
- 1/2 cup oil or clarified butter (for frying)
- Lemon wedges, for serving
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Place each veal cutlet between two sheets of plastic wrap or parchment paper and gently pound to about 1/4-inch thickness.
- Season both sides of the cutlets with salt and pepper.
- Prepare three shallow bowls—one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each cutlet in the flour, shaking off any excess.
- Dip into the beaten eggs, allowing the excess to drip off.
- Coat each cutlet thoroughly with breadcrumbs, pressing lightly so they adhere evenly.
- Heat oil or clarified butter in a large skillet over medium-high heat until shimmering.
- Fry the cutlets for about 2–3 minutes per side, or until golden brown and crisp.
- Remove and drain on paper towels.
- Serve immediately with lemon wedges and parsley.
Notes
- Authentic Wiener Schnitzel is made with veal, but pork or chicken cutlets are excellent substitutes.
- For added flavor, mix herbs like parsley or dill into the breadcrumbs.
- Add grated Parmesan cheese to the breadcrumbs for a savory twist.
- To reheat, place in a 350°F (175°C) oven for 10 minutes to maintain crispness—avoid microwaving.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Austrian
Nutrition
- Serving Size: 1 cutlet
- Calories: 410
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 165 mg
