Authentic Wiener Schnitzel

A Goldenbrown Vienna Schnitzel on a plate with parsley potatoes. At the top you can see a bowl of cucumber salad. The plate is white and on the right you can see a fork.

5 from 8 votes

Authentic Wiener Schnitzel

My go-to Wiener Schnitzel for special occasions: tender veal pounded thin, coated in a light, crispy crust and fried until golden. It's quick and easy to make, but big on taste!

Course Main Course

Cuisine Austrian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 438kcal

Author by Marita Sinden

Equipment

meat mallet or heavy pan
4 large shallow deep bowles
frying pan

Ingredients

4 veal cutlets / escalopes (about 5 oz / 150 g each). If cut by a butcher, about ¼ inch (5 to 7 mm) thick.
2 tablespoon whipping cream (you can substitute it with double/heavy cream)
2 medium eggs
50 g plain flour
150 g breadcrumbs
200 g clarified butter you can substitute with 200 ml neutral flavored oil such as vegetable, rapeseed or canola oil. If you like you can add 1 tablespoon butter to the oil for a buttery taste.
salt and pepper to taste

To serve

1 lemon sliced

Metric - US Customary

Instructions

Let's start by tenderizing the meat. Place a veal cutlet between strong plastic sheets (I use a cut-up freezer bag). Using a meat mallet (affiliate link) or a large heavy pan, pound the meat until it's about ⅛ inch (4 to 5 mm) thin. Repeat with the rest of the cutlets.
Place the flour, salt and pepper on a large plate. Lightly whisk the eggs with the cream until combined, and pour into a wide shallow bowl. Pour the breadcrumbs onto a third plate. (These three plates lined up, with flour, egg wash and breadcrumbs, are called the "Schnitzel Strasse," or schnitzel street!)
Lightly coat a veal schnitzel in the flour and shake of the excess.
Next, dip the veal escalope into the egg mixture. Ensure that your meat is completely coated in egg wash.
Lastly, turn the schnitzel in the breadcrumbs.
In a large frying pan, heat the clarified butter or oil over medium heat to about 340°F (170°C). Fry the schnitzel in batches for 2 to 3 minutes on each side. Keep spooning the hot fat over the schnitzel with a spoon. This creates the famous wavy effect.
Repeat with the other escalopes. Let the schnitzel drip on a paper towel. Serve with a slice of lemon.

Notes

Storage: The best way to store cooked schnitzel is in an airtight container in the fridge, where it will last 2 to 3 days. If the schnitzel is uncooked but already breaded, you can keep it in an airtight container in the fridge overnight and fry it the next day.

Freezing: You can freeze the uncooked schnitzel meat in an airtight container for up to three months. Defrost it in the fridge overnight and prepare as usual. Technically, you can freeze a cooked schnitzel too, but the breadcrumb coat will get soggy when defrosted, as it soaks up the water. It won't be as crispy as when freshly made, and it will lose some of its flavor when you fry it again.

Nutrition