AustriaSteakDinner

Classic Wiener Schnitzel

Name: Classic Wiener Schnitzel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Austria
Ingredients: 4 veal cutlets, about 150g each, pounded to 1/4 inch thick; salt and freshly ground black pepper; 1 cup all-purpose flour; 2 large eggs; 2 tbsp milk; 2 cups fine breadcrumbs; vegetable oil, for frying; lemon wedges, for serving

Thin veal cutlets breaded and fried until golden and crisp. The Austrian classic, served simply with lemon.

prep: 20 min
cook: 15 min
total: 35 min
serves: 4
level: easy

Wiener Schnitzel is Austria’s signature dish: a veal cutlet pounded thin, breaded and fried until golden. The coating should puff and crisp while the meat inside stays tender.

Nothing here is complicated, it just rewards care. Pound the cutlets evenly, keep the breading light, and fry in enough hot oil that the schnitzels can move freely in the pan.

method

Season the veal cutlets with salt and pepper on both sides.
Set up a breading station: one shallow dish with flour, one with the eggs beaten with the milk, and one with breadcrumbs.
Dredge each cutlet in flour, dip it in the egg mixture, then coat it fully in breadcrumbs.
Heat a generous amount of oil in a large skillet over medium-high heat.
Fry the cutlets until golden brown, 2 to 3 minutes per side. Work in batches so the skillet never gets crowded.
Transfer the schnitzels to a paper towel-lined plate to drain, and serve with lemon wedges.

chef's tips

Shake off the excess flour and let the extra egg drip away. A thin, even coating fries up lightest.
Press the breadcrumbs on only lightly. A loose coating puffs into the classic wavy crust.
Keep the oil hot between batches. Cool oil soaks into the breading.