Classic Wiener Schnitzel
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.
Crispy golden breaded veal cutlets fried in clarified butter and served with lemon.
Nutrition per serving
Ingredients
Main
Coating
Cooking
Garnish
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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