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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.
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5 from 4 votes

Best Vienna Schnitzel

Learn how to make the famous Austrian Veal Schnitzel. Vienna (Wiener) Schnizel is quick and easy to prepare but is big on taste.
Course Main Course
Cuisine Austrian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Marita Sinden

Equipment

  • meat mallet or heavy pan
  • 4 large shallow deep roles
  • frying pan

Ingredients

  • 4 veal escalopes/ veal cutlets about 150 g/ 5 oz each. If cut by a butcher about 5-7 mm thick
  • 2 tablespoon whipped cream (you can substitute it with double/heavy cream)
  • 2 medium eggs
  • 50 g plain flour 1.7 oz
  • 150 g breadcrumbs 5 oz
  • 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

Instructions

  • Let’s start by tenderizing the meat. Place a veal cutlet between a strong plastic sheet. (I used a cut up freezer bag). Using a meat mallet or a large heavy pan pound the meat until it is about 4-5 mm thin. Repeat with the rest of the schnitzel.
  • Place flour, salt and pepper in a large plate. Lightly whisk the two eggs with the cream until combined. Place into a wide shallow bowl. Lastly pour the breadcrumbs onto a third plate. (All three plates lined up – flour, egg wash and breadcrumbs are called Schnitzel Strasse (Schnitzelstreet)
  • 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 up the clarified butter/oil on medium heat. Fry the schnitzel in batches for 2-3 minutes on each side. With a spoon keep on spooning the hot oil/butter over the schnitzel. This will create the famous waves effect.
  • Repeat with the other escalopes. Let the schnitzel drip on a paper towel. Serve with a slice of lemon.

Notes

I strongly recommend having a look at the step-by-step pictures in the post and further tips. 

Storage Information

The best way to store a cooked Schnitzel is in an airtight container in the fridge. Here it will last between 2-3 days.
If the schnitzel is uncooked but already coated in breadcrumbs then you can keep it in an airtight container overnight but fry it the next day.

Can you freeze schnitzel?

You can freeze the uncooked schnitzel meat, in an airtight container for up to three months. Defrost at room temperature and prepare as usual.
Technically you can freeze a cooked schnitzel that is already coated in breadcrumbs. However, the breadcrumb coat will get soggy when defrosted, as it soaks up in the water. You cannot expect the schnitzel to be as crispy as when freshly made. When frying the defrosted schnitzel again in oil, it will lose some of its flavours.