Austrian Wiener Schnitzel (Printable Version)

Tender veal cutlets fried to golden crisp, served with lemon and fresh parsley for a traditional Austrian meal.

# What You'll 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 (for frying)

→ 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 a shallow dish. In a separate dish, beat together eggs and milk. Place breadcrumbs in a third shallow dish.
03 - Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, then coat lightly with breadcrumbs, avoiding pressing the crumbs into the meat to ensure crispiness.
04 - Heat clarified butter or neutral oil in a large skillet over medium-high heat until shimmering. Fry one or two cutlets 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 with a slotted spatula and drain briefly on paper towels. Serve immediately with lemon wedges and garnish with fresh parsley if desired.

# Expert Tips:

01 -
  • The contrast between a shattering golden crust and impossibly tender, juicy meat inside is pure joy.
  • It comes together faster than you'd think, making it perfect for impressing people on a weeknight.
  • Once you master the technique, you'll find yourself craving it—and making it again and again.
02 -
  • The loosest breading is the crispiest—resist the urge to press it on; let gravity and heat do the work.
  • Never overcrowd the pan; each schnitzel needs space and fat around it, or you'll steam instead of fry.
  • If your butter starts turning brown or smoking, it's too hot; lower the heat slightly and your schnitzels will be less likely to burn.
03 -
  • Ask your butcher to select cutlets that are relatively uniform in size and thickness; this ensures they all cook at the same rate.
  • If breadcrumbs are your only option and they're not fine enough, pulse them in a food processor for a few seconds to create a more delicate coating.
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