This iconic Austrian masterpiece features delicate veal cutlets pounded paper-thin, then fried to golden-brown perfection in a crispy, golden breadcrumb crust. Served with a squeeze of fresh lemon juice, it's an elegant yet simple dish that tastes absolutely divine and will transport you straight to Vienna's finest restaurants.
⏱️45 min
📊Easy
👥4 servings
🍽️Main
meatquickfestive
Ingredients
800 gveal cutlets
100 gall-purpose flour
2 pieceseggs
150 gbreadcrumbs
300 mlvegetable oil
50 gbutter
5 gsea salt
3 gfreshly ground black pepper
2 pieceslemon
Instructions
1PREPARE THE VEAL CUTLETS: Pat the veal cutlets dry with paper towels to remove any moisture, which ensures a crispier crust will form during frying. Working with one cutlet at a time, place it between two sheets of plastic wrap and pound gently with a meat mallet until it's uniformly thin—about 3mm thick. This tenderizes the meat and ensures even cooking throughout.
2SET UP THREE BREADING STATIONS: Arrange three shallow dishes in a row containing flour, beaten eggs, and breadcrumbs respectively. Season the flour generously with sea salt and freshly ground black pepper. This triple-coating method creates the signature crispy, golden exterior that makes Wiener Schnitzel so irresistible.
3COAT THE VEAL: Working with one pounded cutlet at a time, first coat it thoroughly in the seasoned flour, shaking off any excess. Then dip it into the beaten eggs, allowing any excess to drip off, and finally press it firmly into the breadcrumbs, ensuring full coverage on both sides. The coating should adhere completely to create an even, crispy shell.
4HEAT THE OIL AND BUTTER: In a large, heavy-bottomed skillet, combine the vegetable oil and butter over medium-high heat. Allow the mixture to heat for about 3-4 minutes until it reaches approximately 160°C (320°F)—the butter should be foaming gently but not smoking. This temperature is crucial: too hot and the coating burns before the meat cooks, too cool and the schnitzel becomes greasy.
5FRY THE SCHNITZEL: Carefully place the breaded veal cutlets into the hot oil, working in batches to avoid overcrowding the pan—do not overlap them. Fry for approximately 3-4 minutes on the first side until the coating turns a beautiful golden-brown color, then flip carefully and fry for another 2-3 minutes on the reverse side. The meat is done when it feels firm to the touch and the coating is evenly golden and crispy.
6DRAIN AND SERVE: Transfer the fried schnitzel to a paper towel-lined plate to drain excess oil for about 1-2 minutes. Serve immediately while still hot and crispy, with fresh lemon wedges on the side for squeezing over the top. The acid from the lemon cuts through the richness beautifully and enhances the delicate flavor of the veal. Traditional Austrian accompaniments include potato salad or a simple green salad.