Austrian Wiener Schnitzel Dish (Printable)

Tender veal cutlets breaded and fried to golden crisp with fresh lemon and parsley garnishes.

# What You'll Need:

→ Veal

01 - 4 veal cutlets, approximately 5.3 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)

# Method:

01 - Place each veal cutlet between plastic wrap sheets and gently pound to 1/4 inch thickness. Pat dry with paper towels and season both sides lightly with salt and pepper.
02 - Arrange flour in one shallow dish, beat eggs with milk in a second dish, and place breadcrumbs in a third dish.
03 - Dredge each cutlet in flour, shaking off excess. Dip into egg mixture, then coat thoroughly with breadcrumbs without pressing them into the meat to maintain a light, crisp crust.
04 - Warm clarified butter or oil in a large skillet over medium-high heat until shimmering.
05 - Fry the schnitzels one or two at a time for 2 to 3 minutes per side until golden brown. Tilt the pan occasionally and spoon hot fat over the cutlets for even browning.
06 - Remove schnitzels with a slotted spatula and drain briefly on paper towels. Serve immediately garnished with lemon wedges and fresh parsley if desired.

# Expert Advice:

01 -
  • The contrast between a shatteringly crisp, golden crust and impossibly tender meat inside feels like a small luxury every single time.
  • You can have a restaurant-quality meal on the table in under 40 minutes, which somehow feels like cheating.
02 -
  • Do not crowd the pan—schnitzels need space to fry in fat, not steam in their own moisture; cook in batches if your pan is small.
  • A loose breadcrumb coating is essential for crispiness; resist the urge to press the crumbs down, because a slightly messy, light coating is what turns golden and shatters when you cut into it.
03 -
  • Let your veal sit at room temperature for 10 minutes after pounding—it cooks more evenly and stays more tender inside.
  • Keep a second piece of plastic wrap over the veal as you pound to minimize splatter and keep your workspace calmer.
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