Wiener Schnitzel – Classic Viennese Breaded Veal Cutlet

About This Recipe

Wiener Schnitzel is Austria and Germany's most iconic dish — a thin veal cutlet pounded to about 4mm, dredged in flour, dipped in egg and coated in fine breadcrumbs, then fried in an abundance of clarified butter or lard until puffed and golden. The defining characteristic is the soufflé-like separation of the crust from the meat — achieved by shaking the pan while frying, allowing hot fat to flood under the crust and create bubbles. The name 'Wiener' (Viennese) is protected in Austria: only veal may legally be called Wiener Schnitzel; versions made with pork are called Schnitzel Wiener Art. The technique demands thin, even cutlets — a meat mallet is essential — and fine dry breadcrumbs (not panko). The fat must be deep enough to partially submerge the schnitzel, and hot enough (170°C) to fry quickly without absorbing grease. Served with a wedge of lemon, parsley potatoes and cucumber salad, Wiener Schnitzel is a masterclass in simplicity: when every component is executed perfectly, it is one of the world's great dishes. The lemon juice squeezed at the table cuts through the richness of the butter and brightens the delicate veal.

Ingredients

Serves 4

• 4veal escalopes (150g each)(or pork loin for Schnitzel Wiener Art)
• 80 gplain flour
• 3large eggs(beaten)
• 150 gfine dry breadcrumbs
• 200 gclarified butter (ghee) or lard
• 1 tspsalt
• 1lemon(cut into wedges, to serve)

Instructions

1. 1

   Pound the cutlets

   Place each escalope between two sheets of cling film. Using the flat side of a meat mallet, pound to an even 4mm thickness. Season lightly with salt.

   Pound with lateral strokes, working outward from the centre — this stretches the meat rather than tearing it.

2. 2

   Set up breading station

   Arrange three shallow bowls: flour in the first, beaten egg in the second, breadcrumbs in the third.

3. 3

   Bread the schnitzel

   Dredge each cutlet in flour (shake off excess), dip in egg (let excess drip), then coat in breadcrumbs. Press lightly to adhere — do not press hard. Refrigerate for 10 minutes.

4. 4

   Fry

   Heat clarified butter in a large wide pan to 170°C — butter should be 1–1.5cm deep. Fry schnitzels one or two at a time for 2–3 minutes per side, constantly shaking the pan so hot butter floods under the crust.

   The bubbling, soufflé-like crust is the hallmark of a perfect Wiener Schnitzel.

5. 5

   Drain and serve

   Drain on kitchen paper for 30 seconds. Serve immediately with lemon wedges, parsley potatoes and cucumber salad.

Variations

• •

  Jägerschnitzel: served with a creamy mushroom and bacon sauce

• •

  Zigeunerschnitzel: topped with a paprika and pepper sauce

• •

  Rahmschnitzel: served in a rich cream sauce with spätzle

Storage

Best eaten immediately. Reheat in a 200°C oven for 5 minutes to re-crisp. Do not microwave.

Frequently Asked Questions