Wiener Schnitzel
Wiener schnitzel is a thin breaded cutlet fried until crisp and golden. The coating puffs up around the meat and every bite is tender, crunchy and juicy. It is Austria's most famous dish, and its wavy, souffle-like crust is the sign of a perfect schnitzel.
Why You Will Love This Wiener Schnitzel
- Crisp, golden crust with tender meat inside
- Ready in about 30 minutes with simple ingredients
- A classic that works for a weeknight or a special meal
Ingredient Notes
Veal or pork cutlets: Traditionally veal, though pork is a great alternative. Flour, eggs and breadcrumbs: The classic three-step breading. Clarified butter or oil: Gives a clean, golden fry. Lemon: Squeezed over just before eating.
Tips for a Puffy Crust
Pound the cutlets thin and even so they cook quickly. Do not press the breadcrumbs on or the coating will not puff. Keep the fat hot and the cutlets swimming in it, and gently shake the pan so the hot oil washes over the top.
Serving and Storage
Serve immediately with lemon wedges, potato salad or parsley potatoes. Schnitzel is best fresh, but leftovers keep for two days in the refrigerator and crisp up in a hot oven.
Frequently Asked Questions
Is Wiener schnitzel always made with veal?
In Austria, a dish labelled Wiener schnitzel must be made from veal. Pork schnitzel is common elsewhere and is a more affordable alternative.
Why is my breading falling off?
Pat the meat dry, flour it lightly, dip in egg and press the crumbs on only gently. Do not move the cutlet around in the pan for the first minute.
How do I get the wavy, puffed crust?
Fry in plenty of hot fat and gently shake the pan so the oil washes over the cutlet. This lifts the coating away from the meat and creates the signature puff.
What oil should I use?
Clarified butter or a neutral oil with a high smoke point works well. Clarified butter gives the best flavour.
Can I bake or air fry schnitzel?
Yes. Spray with oil and bake or air fry until golden. It will not puff as dramatically but will still be crisp.
What are the traditional side dishes?
Potato salad, parsley potatoes, lingonberry jam and a lemon wedge are the classic accompaniments.
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- 4 veal or pork cutlets (pounded thin)
- 1 cup all-purpose flour
- 2 eggs (beaten)
- 1.5 cups fine breadcrumbs
- 1/2 cup clarified butter or oil
- 1 lemon (cut in wedges)
- Salt and pepper to taste
- Parsley (to garnish)
- 1 Trim the CutletsPat the 4 cutlets dry with paper towels. Trim off any visible membrane or silver skin, and snip small cuts into the edges of each cutlet so that they do not curl up in the pan.Tip: Veal is traditional, but pork also works well. Chicken breast sliced in half is a popular alternative.
- 2 Pound Until ThinPlace each cutlet between two sheets of cling film or baking parchment. Pound from the centre outward with a meat mallet or the base of a heavy pan until it is an even 5 mm thick all over.Tip: Even thickness is what makes the cutlet cook quickly and evenly. Pound gently and work outward, as hitting too hard will tear the meat.
- 3 Season the CutletsSeason both sides of each cutlet with salt and freshly ground black pepper. Set them on a plate while you prepare the coating station.Tip: Season the meat itself, as the breadcrumb coating will not carry much salt.
- 4 Set Up the Breading StationSet out three wide, shallow dishes in a row. Fill the first with 1 cup of flour, the second with 2 eggs beaten with a fork until smooth, and the third with 1.5 cups of fine breadcrumbs. Put a clean plate at the end for the breaded cutlets.Tip: Use one hand for the dry stages and the other for the egg to avoid getting clumps of coating on your fingers.
- 5 Dredge in FlourPress one cutlet into the flour so it is covered on both sides, then lift it up and shake off all the excess. The coating should be a thin, even dusting.Tip: Patting the meat dry before dredging helps the flour stick, which stops the coating falling off in the pan.
- 6 Dip in EggDip the floured cutlet into the beaten egg, turn to coat both sides, and lift it out, letting the extra egg drip off for a few seconds.Tip: Let the extra egg run off. Too much egg makes the coating thick and heavy.
- 7 Coat in BreadcrumbsLay the cutlet on the breadcrumbs, scatter some crumbs on top, and turn it over gently so both sides are covered. Do not press hard. Shake off the loose crumbs and set it on the clean plate. Repeat with the other cutlets.Tip: Do not press the breadcrumbs on or the coating will not puff. A loose coating is what makes the classic wavy, puffed crust.
- 8 Rest the Breaded CutletsLeave the breaded cutlets to rest on the plate for 5 minutes, so that the coating settles and dries slightly before frying.Tip: Resting helps the coating stay on the meat. Do not stack the cutlets on top of one another.
- 9 Heat the FatHeat the 1/2 cup of clarified butter or oil in a large, wide skillet over medium-high heat for about 2 minutes, until hot and shimmering. Test it by dropping in a few breadcrumbs: they should sizzle at once.Tip: The fat must be hot, or the coating will soak it up and turn greasy. It needs to be deep enough that the cutlets float, so add more fat if it looks too shallow.
- 10 Fry the First SideCarefully lay one or two cutlets in the pan, without crowding. Fry for 2 minutes, gently swirling the pan so the hot fat washes over the top of the cutlet and the coating puffs up and turns golden.Tip: Swirling the pan is the key to the traditional wavy, puffed crust. Fry in batches so the temperature does not drop.
- 11 Flip and Fry the Second SideTurn the cutlet over carefully with tongs or a fish slice and fry for another 2 minutes, until it is deep golden brown all over and crisp.Tip: Because the cutlet is so thin, it cooks very quickly. Do not overcook or the meat will turn dry.
- 12 Drain and Keep WarmLift the cutlet out and drain it on a wire rack or on paper towels. Keep finished cutlets warm in a 90 C oven while you fry the rest, adding more fat to the pan as needed.Tip: A wire rack keeps the underside crisp, while paper towels can make it a little soft. Do not stack the cutlets.
- 13 Garnish and ServeServe the schnitzel straight away on warm plates with lemon wedges for squeezing over, and a sprinkle of chopped parsley.Tip: Serve with potato salad, buttered potatoes or a green salad. Squeeze the lemon over just before eating so the crust stays crisp.