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weiner schnitzel recipe


Authentic Wiener Schnitzel Recipe – Crispy & Traditional Austrian Favorite

If you're craving a golden, crispy, and tender cutlet, look no further than the Wiener Schnitzel — Austria’s national dish. Made from thinly pounded veal, coated in a delicate breadcrumb crust, and fried to perfection, this dish is simple, elegant, and utterly delicious.

What Is Wiener Schnitzel?

Wiener Schnitzel, which literally means “Viennese cutlet,” is a classic Austrian dish made from thin slices of veal, coated in flour, egg, and breadcrumbs, then pan-fried until golden. It’s a symbol of Austrian cuisine and often served with lemon wedges and traditional sides like potato salad (Erdäpfelsalat) or cucumber salad.

Note: By law in Austria, “Wiener Schnitzel” refers only to veal. If made with pork or chicken, it’s called “Schnitzel Wiener Art” (Viennese-style schnitzel).

Ingredients for Authentic Wiener Schnitzel

  • 4 veal cutlets (about 5 oz or 150g each)
  • Salt and pepper to taste
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs
  • 1 cup (100g) fine breadcrumbs (not panko)
  • Vegetable oil or clarified butter (for frying)
  • 2 tbsp butter (optional for added flavor)
  • Lemon wedges (for serving)

Optional garnish: Fresh parsley, lingonberry jam

How to Make Wiener Schnitzel (Step-by-Step Instructions)

Step 1: Pound the Veal

Place the veal cutlets between plastic wrap or parchment paper. Pound to about 1/4 inch (0.5–0.7 cm) thick using a meat mallet. Season both sides with salt and pepper.

Step 2: Set Up Breading Stations

Prepare three shallow dishes:

  1. Flour
  2. Beaten eggs
  3. Breadcrumbs

Dredge each cutlet in the flour (shake off excess), dip in egg, then coat with breadcrumbs. Don’t press the breadcrumbs in — a loose coating ensures a crispy, airy crust.

Step 3: Heat the Oil

Heat about 1/2 inch of oil (or a mix of oil and clarified butter) in a large skillet over medium-high heat. The oil should reach 340–350°F (170–180°C).

Step 4: Fry the Cutlets

Fry one or two cutlets at a time, 2–3 minutes per side, until golden brown and crispy. Gently tilt the pan and spoon hot oil over the top to puff the breading. Drain on paper towels.

Step 5: Serve Immediately

Serve hot with lemon wedges and your favorite sides.

Best Side Dishes for Wiener Schnitzel

  • Austrian Potato Salad (Erdäpfelsalat)
  • Cucumber Salad with Dill
  • Parsley Potatoes (Petersilienkartoffeln)
  • Lingonberry jam
  • Green Salad with Vinaigrette

Tips for Perfect Schnitzel

  • Use real veal for authenticity, but pork or chicken works if you're on a budget.
  • Don’t press the breadcrumbs — the light coating creates a puffier, crispier finish.
  • Use clarified butter for flavor and high smoke point.
  • Fry immediately after breading for best texture.
  • Spoon hot oil over the top while frying for even puffiness.

Frequently Asked Questions

Can I use pork or chicken instead of veal?

Yes, but it’s then called “Schnitzel Wiener Art” (Viennese-style schnitzel). Still delicious!

Can I bake it instead of frying?

For authenticity and the right texture, frying is best. Baking results in a denser crust.

How do I reheat Wiener Schnitzel?

Reheat in a hot oven (375°F / 190°C) for 8–10 minutes to retain crispness. Avoid microwaving.

Recipe Card

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories per serving: ~450

Ingredients:

(See full list above)

Instructions:

  1. Pound veal to 1/4 inch thickness.
  2. Season and bread with flour, egg, and breadcrumbs.
  3. Heat oil and fry cutlets until golden.
  4. Serve hot with lemon and sides.

Leave a review or share your schnitzel photo below!



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