Classic Wiener Schnitzel
Traditional dish · Austrian
A quintessential Austrian dish, this Wiener Schnitzel is made from thinly pounded veal, breaded in a traditional three-step process (flour, egg, breadcrumbs), and pan-fried until golden brown and crispy. Served with a lemon wedge and parsley.
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Ingredients
- Veal cutlets4 (about 150g each)
- All-purpose flour1 cup
- Eggs2 large
- Breadcrumbs (fine, plain)1.5 cups
- Saltto taste
- Black pepperto taste
- Vegetable oil or clarified butter (Ghee)1/2 cup
- Lemon1, cut into wedges
- Fresh parsleyfor garnish
Steps
- 1
Pound the veal cutlets very thin (about 3-4 mm) between two sheets of parchment paper or plastic wrap. Season both sides with salt and pepper.
- 2
Set up three shallow dishes: one with flour, one with beaten eggs (seasoned with a pinch of salt and pepper), and one with breadcrumbs.
- 3
Dredge each cutlet first in flour, shaking off excess. Then dip in the beaten egg, ensuring it's fully coated. Finally, press firmly into the breadcrumbs, coating both sides evenly.
- 4
Heat the oil or clarified butter in a large skillet over medium-high heat until shimmering. It should be enough to generously cover the bottom.
- 5
Carefully place 1-2 schnitzels in the hot fat (do not overcrowd the pan). Fry for 2-3 minutes per side, until golden brown and crispy. Gently move the pan while frying to create the characteristic 'soufflé' effect.
- 6
Remove the schnitzels from the pan and drain on paper towels. Repeat with remaining schnitzels.
- 7
Serve immediately with lemon wedges and a garnish of fresh parsley.
