Austrian Wiener Schnitzel Classic (Printer-Friendly)

Golden breaded veal cutlets, crispy outside and juicy inside, served with lemon wedges and parsley.

# What You Need:

→ Veal

01 - 4 veal cutlets (approximately 5 oz each), pounded to 1/4 inch thickness

→ Breading

02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 4 tablespoons milk
05 - 1 1/4 cups fine dry breadcrumbs

→ Frying

06 - 1 cup clarified butter or neutral oil for frying

→ Garnish & Serving

07 - 1 lemon, cut into wedges
08 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until 1/4 inch thick. Pat dry with paper towels and season both sides lightly with salt and pepper.
02 - Arrange three shallow dishes: flour in the first, beaten eggs with milk in the second, and breadcrumbs in the third.
03 - Dredge each cutlet in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with breadcrumbs without pressing, ensuring a light, loose coating for crispiness.
04 - Heat clarified butter or oil in a large skillet over medium-high heat until shimmering. Fry 1–2 schnitzels at a time for 2 to 3 minutes per side until golden brown, spooning hot fat over the top for even browning.
05 - Remove schnitzels with a slotted spatula and briefly drain on paper towels. Serve immediately with lemon wedges and sprinkle with fresh parsley if desired.

# Expert Suggestions:

01 -
  • The contrast between that shattering golden crust and the tender, juicy veal inside is genuinely hard to resist once you've tasted it done right.
  • It's the kind of dish that makes you feel fancy without needing anything complicated or fussy in your kitchen.
02 -
  • Do not press the breadcrumbs into the meat—I learned this the hard way when I got eager and ended up with a coating that was dense instead of delicate, and it made all the difference in the texture.
  • Never overcrowd the pan because the schnitzels need space to swim in fat, and when they're packed together they steam instead of fry, which destroys that magical crispiness you're after.
03 -
  • The moment your schnitzel goes into the hot fat you should hear a satisfying sizzle—if it's quiet, your fat isn't hot enough yet, so wait another moment before adding the meat.
  • Keep the finished schnitzels warm in a low oven while you fry the remaining ones, and they'll stay crispy because the gentle heat won't make them soggy the way stacking them directly would.
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