Crispy breaded veal cutlet, pounded thin and fried in butter until golden — the classic Wiener Schnitzel of Germany and Austria.
Wiener Schnitzel is a thin, breaded veal cutlet, golden-fried in clarified butter until shatteringly crisp. The breading should puff away from the meat in waves (called a 'soufflé' effect). Served with lemon wedges, parsley potatoes, and lingonberry jam, it's the icon of German-speaking cuisine. The technique is simple but precise — it's all about hot fat and fast cooking.
Serves 4
Place cutlets between plastic wrap. Pound to even 4-5mm thickness with meat mallet. Season both sides with salt and white pepper.
Three shallow dishes: flour, beaten eggs, breadcrumbs.
Dredge in flour, shake off excess. Dip in egg, let drip. Coat in breadcrumbs, pressing gently — don't compact.
Heat clarified butter in large heavy pan to 180°C. The fat should be deep enough that schnitzel can swim — at least 2cm.
Slide schnitzel into hot fat. Immediately swirl pan to splash hot fat over top of schnitzel. Continue swirling and basting for 2-3 minutes per side until deep golden brown.
Remove to paper towels. Don't stack — keeps crispy.
Plate immediately. Garnish with parsley and lemon wedges. Serve with parsley potatoes, cucumber salad, and lingonberry jam.
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Don't press breadcrumbs hard — leave fluffy for puffing effect.
Hot fat is critical — too cool and breading absorbs oil and gets soggy.
Schnitzel à la Holstein: top with fried egg, anchovies, capers.
Use pork or chicken (Schnitzel Wiener Art = Vienna-style only refers to method, not veal).
Best fresh. Reheat in oven at 200°C for 5 minutes to crisp.
Wiener Schnitzel originated in Vienna in the 19th century. By Austrian law, only veal-based versions can be called 'Wiener Schnitzel'.
Butter with milk solids removed — has higher smoke point. Make at home by melting butter and skimming foam, or buy ghee.
Yes — pork and chicken cutlets are common substitutes and are usually labeled Schnitzel Wiener Art rather than true Wiener Schnitzel, which by Austrian law must be veal. Pound them to the same even thickness and bread and fry the same way; pork tends to be the closest in texture.
Usually the flour or egg coating wasn't shaken off enough before the next step, or the breadcrumbs were pressed on too hard. Shake off excess flour, let excess egg drip away, then press the breadcrumbs gently rather than compacting them so the coating stays light and adheres properly.
Per serving (280g / 9.9 oz) · 4 servings total
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