Here’s an authentic and traditional recipe for Wiener Schnitzel, Austria’s iconic dish. It’s made with thin, tender veal cutlets, breaded and fried until crisp and golden brown. Simple, classic, and incredibly satisfying. 🇦🇹🥩🍋
📝 Authentic Wiener Schnitzel Recipe
🍴 Serves: 4
⏱️ Total Time: 30–40 minutes
🧂 Ingredients
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4 veal cutlets, about 5–6 oz (150–180 g) each
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Salt & black pepper, to taste
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½ cup (60 g) all-purpose flour
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2 large eggs
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1 cup (100 g) plain breadcrumbs (not panko — use fine, dry breadcrumbs)
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Butter (clarified preferred) or neutral oil (like sunflower or canola) for frying
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Lemon wedges, for serving
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Optional: Parsley or lingonberry jam (traditional garnish in Austria)
🔪 Prep the Veal
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Pound the cutlets:
Place veal between plastic wrap or parchment and gently pound to about ¼ inch (6 mm) thick. -
Season:
Lightly season both sides of the veal with salt and pepper.
🍳 Breading Station
Set up 3 shallow dishes:
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Flour in the first
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Beaten eggs in the second
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Breadcrumbs in the third
✅ Important: Do not press the breadcrumbs into the meat — a loose coating gives it that signature puff and crispness!
🧈 Frying
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Heat fat:
In a large skillet, heat ½ inch (1.25 cm) of clarified butter or neutral oil to 350°F (175°C). -
Bread & fry:
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Dredge each cutlet in flour, then egg, then breadcrumbs.
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Immediately place into the hot oil/butter.
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Fry 1–2 minutes per side, spooning hot oil over the top while cooking to help puff up the breading.
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Drain:
Place fried schnitzels on a paper towel-lined rack or plate.
🍋 Serve Immediately
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Serve hot with lemon wedges.
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Traditional sides include:
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Austrian potato salad (with a tangy vinegar dressing)
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Parsley potatoes
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Cucumber salad
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Lingonberry jam (yes, it’s a thing!)
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🔁 Notes & Tips
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Meat substitutes: If veal is hard to find or expensive, try:
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Pork → “Schnitzel Wiener Art” (German-style)
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Chicken or turkey → “Hähnchenschnitzel”
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Don’t crowd the pan: Fry in batches so the oil stays hot.
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Fluffy coating tip: Gently shake the cutlets before frying so the breadcrumbs aren’t packed.
Would you like a baked version, gluten-free adaptation, or a video tutorial?
