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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!

Similar Recipes:

1. Chicken Schnitzel

A lighter variation made with tender chicken breasts, pounded thin, breaded, and fried until golden. Popular in Israel and Germany.

2. Pork Schnitzel (Schweineschnitzel)

Traditional in many parts of Germany and Austria, this version uses pork cutlets instead of veal.

3. Jaeger Schnitzel (Hunter’s Schnitzel)

Breaded pork or veal schnitzel served with a rich mushroom gravy—hearty and rustic.

4. Parmesan Crusted Chicken Cutlets

Similar breading and frying method, but finished with Parmesan in the crust for an Italian twist.

5. Cotoletta alla Milanese

The Italian cousin of Wiener Schnitzel, made with veal chops, bone-in, breaded, and fried in butter—crispy and aromatic.


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