Austrian Wiener Schnitzel Classic (Printable Version)

Thin veal cutlets fried crisp with a golden crumb, served with fresh lemon and parsley for a classic Viennese finish.

# What You Need:

→ Veal

01 - 4 veal cutlets (about 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 1/4 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)

# How to Make It:

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 and season both sides lightly with salt and pepper.
02 - Arrange flour in one shallow dish. In a second dish, beat the eggs together with milk. Place breadcrumbs in a third shallow dish.
03 - Dredge each cutlet first in flour, shaking off excess. Dip into the egg and milk mixture, then coat thoroughly with breadcrumbs without pressing to maintain a light coating.
04 - Heat clarified butter or oil in a large skillet over medium-high heat until shimmering. Fry schnitzels one or two at a time for 2 to 3 minutes per side until golden brown. Tilt pan and spoon hot fat over cutlets for even browning.
05 - Remove schnitzels with a slotted spatula and drain briefly on paper towels. Serve immediately with lemon wedges and sprinkle parsley if desired.

# Expert Advice:

01 -
  • The contrast between a shatteringly crisp exterior and impossibly tender meat inside is pure comfort food magic.
  • It feels fancy enough for company but comes together faster than takeout.
  • Once you master this technique, it becomes your secret weapon for impressing people in your own kitchen.
02 -
  • Never, under any circumstance, crowd the pan; the cutlets need space to fry in the fat, not steam in their own moisture.
  • The breadcrumbs must stay loose on the surface for that signature shatter, which means keeping your touch gentle and resisting the urge to press them down.
  • Veal is traditional and worth seeking out, but if you can't find it, pork cutlets work beautifully and are technically Schnitzel Wiener Art.
03 -
  • If you cannot find clarified butter, make it yourself by gently melting regular butter and pouring off the clear liquid, leaving the milk solids behind; the effort is worth it for authentic flavor.
  • Have everything prepped and ready before you start frying; once the pan is hot, you need to move quickly and with purpose.
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