Austrian Wiener Schnitzel (Printable)

Golden fried veal cutlets with a crisp coating, served alongside lemon and fresh parsley.

# What You Need:

→ 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 1/4 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 Steps:

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

# Expert Suggestions:

01 -
  • The contrast of a shatteringly crisp exterior protecting impossibly tender, juicy meat inside never gets old.
  • It comes together faster than you'd think, making weeknight dinners feel elegant without the stress.
  • There's something deeply satisfying about mastering a technique that's been perfected over generations.
02 -
  • The breadcrumbs must stay loose and light—if you press them in, the coating will trap steam and you'll lose that crucial crispness.
  • Never skip the clarified butter; it's not a luxury here, it's what makes the schnitzel shatter when you cut into it.
  • The veal must be truly thin and pounded evenly, or you'll end up with tough edges and raw centers.
03 -
  • Use clarified butter instead of whole butter; the milk solids burn at frying temperature, and clarified butter gives you that pure, golden, crispy result that whole butter can't match.
  • If your cutlets come out pale instead of golden, your fat wasn't hot enough—temperature is everything, and a proper shimmer means success.
  • Make the schnitzel the same day you plan to serve it; breading them ahead lets moisture seep in, and you lose that shatteringly crisp texture.
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