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Wiener Schnitzel

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Thin breaded veal cutlets fried with a light, crisp coating.

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Wiener Schnitzel: Thin breaded veal cutlets fried with a light, crisp coating.
Photo: Kobako · CC BY-SA 2.5 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 38 min🍽 4 servings📊 Intermediate🏷 Commonly associated
Preparation
20 min
Cooking
15 min
Waiting and resting
3 min

History

Wiener Schnitzel is associated with Vienna and Austrian cooking. Although served in Germany too, this recipe is registered in Austria.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Pound veal between sheets of cooking paper to about 4 mm thick. Season lightly.

  2. 2

    Coat each cutlet in flour, egg and breadcrumbs without pressing the coating too firmly.

  3. 3

    Heat clarified butter in a wide skillet. Fry in batches 2-3 minutes per side until golden and at 63 °C in the center.

  4. 4

    Drain on a rack and rest 3 minutes. Serve with lemon.

Cooking tips

  • Do not press breadcrumbs firmly against the meat, keeping the coating lighter.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.