Classic German-Austrian breaded and fried veal cutlet
Wiener Schnitzel
Prep Time
15 min
Cook Time
8 min
Total Time
23 min
Servings
4
4 cutlets
Difficulty
Easy
Cost
Moderate
$$
Wiener Schnitzel
Classic German-Austrian breaded and fried veal cutlet
★4.7(10)
A pounded-thin veal cutlet coated in fine breadcrumbs and pan-fried in clarified butter until golden and ruffled. Served with a lemon wedge and potato salad.
15m
Prep Time
8m
Cook Time
23m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Wiener schnitzel is the pride of Austrian and German cuisine—a perfectly thin cutlet with a coating that puffs away from the meat in golden, airy waves. Simplicity executed to perfection.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 4 veal cutlets (5 oz each), pounded to 1/4-inch thick
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups fine dry breadcrumbs
- 1/2 cup clarified butter or vegetable oil
- Lemon wedges for serving
Instructions
- 1
Pound veal between plastic wrap to an even 1/4-inch thickness. Season with salt and pepper.
- 2
Dredge in flour, dip in beaten eggs, then coat in breadcrumbs, pressing gently without compacting.
- 3
Heat clarified butter in a large skillet over medium-high heat until shimmering.
- 4
Fry cutlets one at a time for 2-3 minutes per side, gently shaking the pan so the coating puffs up.
- 5
Drain on paper towels and serve immediately with lemon wedges and Austrian potato salad.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
Veal cutletsPork loin or chicken breast, pounded thin
Pork is the most common substitute in Germany
Clarified butterVegetable oil or lard
Oil works but butter gives the most authentic flavor
Tips & Storage
Pro Tips
Don't press the breadcrumbs too firmly—loose coating puffs better during frying.
Clarified butter gives the most authentic golden color and clean flavor.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten immediately. Refrigerate leftovers for up to 1 day.
Reheating
Reheat on a rack in a 375°F oven for 8 minutes to restore crispness.
Nutrition Facts
Per serving (135mg) · 4 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein30g
Carbohydrates20g
Fat30g
Fiber480mg
Sugar1g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use pork instead of veal?
- Yes, pork schnitzel (Schweineschnitzel) is very common and equally delicious.
- Why didn't my coating puff?
- The pan wasn't hot enough or the coating was pressed too tightly. Shake the pan gently while frying.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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