How to Make the Perfect Classic Wiener Schnitzel
German · Medium · 35 min · 4 servings
A golden and crispy breaded veal cutlet pan-fried to perfection in clarified butter. This iconic Austrian-German dish is best served with a wedge of lemon and fresh parsley potatoes.
Why this recipe works
This Classic Wiener Schnitzel recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 35 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 4 pieces veal cutlets pounded thin
- 1 cup breadcrumbs
- 2 large eggs beaten
- 0.5 cup all-purpose flour
- 0.5 cup clarified butter
- 1 whole lemon cut into wedges
Step by step instructions
Step 1: Prepare the Cutlets
Place each veal cutlet between two sheets of plastic wrap and pound with a meat mallet until about 4mm thin. Season both sides generously with salt and pepper.
Step 2: Set Up the Breading Station
Arrange three shallow bowls in a row: one with flour, one with the beaten eggs, and one with breadcrumbs. Dredge each cutlet first in flour shaking off any excess, then dip into egg, and finally coat with breadcrumbs pressing gently to adhere.
Step 3: Fry the Schnitzel
Heat clarified butter in a large skillet over medium-high heat until shimmering. Add the breaded cutlets and fry for about 3 minutes per side until deep golden brown. Do not press down on the cutlets while frying as this will compress the coating.
Step 4: Serve Immediately
Transfer the schnitzels to a paper towel-lined plate to drain briefly. Serve immediately on warmed plates with lemon wedges on the side and optionally alongside parsley potatoes or a cucumber salad.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- veal cutlets → boneless pork loin cutlets pounded thin
- clarified butter → neutral vegetable oil or a mixture of oil and regular butter
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Frying in oil that is not hot enough which causes the breading to absorb fat and become soggy
- Pressing the schnitzel down during frying which destroys the airy crispy texture of the coating
Nutrition facts
Per serving: 520 calories, 38g protein, 28g carbs, 28g fat, 1g fiber.
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