A thin, pounded veal cutlet coated in a delicate, puffy breadcrumb crust, fried until golden and served with lemon.
Wiener Schnitzel is a real, traditional Austrian dish, known as Austrian Breaded Veal Cutlet. A thin, pounded veal cutlet coated in a delicate, puffy breadcrumb crust, fried until golden and served with lemon.\n\nWiener Schnitzel is protected by Austrian culinary tradition to specifically mean veal, with the name and preparation dating back to at least the 19th century in Viennese restaurant culture, becoming one of the most iconic dishes of Austrian cuisine.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Austrian home cooking, not a generic stand-in for a search term.
Serves 4
Pound each veal cutlet between plastic wrap to an even thickness of about 4 mm.
Season both sides with salt and pepper.
Arrange flour, beaten eggs and breadcrumbs in three separate shallow dishes.
Dredge each cutlet in flour, then egg, then breadcrumbs, patting only gently so the coating stays loose rather than tightly pressed.
Heat clarified butter in a wide skillet until shimmering and fry each cutlet for about 2 minutes per side, shaking the pan gently so the coating puffs slightly away from the meat.
Drain briefly and serve immediately with lemon wedges and a scatter of parsley.
Pat the breadcrumb coating on gently rather than pressing it firmly — a looser coating is what allows it to puff away from the meat for the classic soufflé-like crust.
Use enough fat in the pan so the cutlet essentially shallow-fries rather than pan-fries in a thin film of oil.
Serve the moment it's fried; Wiener Schnitzel loses its signature crispness quickly.
A Schnitzel Wiener Art uses pork instead of veal and can be labeled as such but not called true Wiener Schnitzel, per Austrian culinary tradition.
Serve with a simple potato salad instead of fries for a more traditional Austrian pairing.
Add a fried egg on top for a Holstein-style variation, more common in German cuisine.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Wiener Schnitzel is protected by Austrian culinary tradition to specifically mean veal, with the name and preparation dating back to at least the 19th century in Viennese restaurant culture, becoming one of the most iconic dishes of Austrian cuisine.
The breadcrumb coating was likely pressed on too firmly — pat it on loosely, and shake the pan gently while frying to encourage separation.
Yes, though traditionally only the veal version can be called Wiener Schnitzel; pork or chicken versions are typically labeled 'Schnitzel Wiener Art' in Austria.
A simple Austrian potato salad (Erdäpfelsalat) dressed with vinegar, oil and mustard is the most classic pairing, alongside a wedge of lemon.
Per serving (260g / 9.2 oz) · 4 servings total
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