Viennese Schnitzel
Experience the classic golden crunch of authentic Austrian schnitzel, made tender and juicy for your home table.
Ingredients
- •4 veal cutlets or thinly sliced chicken breasts (about 1.5 lbs / 700g)
- •0.5 cup all-purpose flour (60g)
- •2 large eggs
- •1.5 cups dry plain breadcrumbs (150g)
- •1 teaspoon salt
- •0.25 teaspoon freshly ground black pepper
- •0.5 cup vegetable oil or neutral frying oil for shallow frying
- •3 tablespoons margarine or pareve butter substitute, divided
- •1 lemon, cut into wedges for serving
Instructions
- 1
Place the meat cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4-inch (0.5 cm) thick.
- 2
Season both sides of each cutlet evenly with salt and black pepper.
- 3
Set up a standard breading station with three shallow bowls: place the flour in the first, beat the eggs lightly in the second, and put the breadcrumbs in the third.
- 4
Dredge each cutlet thoroughly in the flour, shaking off any excess.
- 5
Dip the floured cutlet into the beaten eggs, letting any extra drip off.
- 6
Coat the cutlet generously in the breadcrumbs, pressing them gently so they adhere evenly to the meat.
- 7
Heat the vegetable oil and margarine together in a large, heavy skillet over medium-high heat until hot and shimmering.
- 8
Carefully lay the schnitzels into the hot fat, cooking two at a time to avoid overcrowding the pan.
- 9
Fry for 3 to 4 minutes on each side, gently swirling and tilting the pan so the hot fat washes over the top, until the crust is deeply golden brown and crisp.
- 10
Transfer the cooked schnitzels to a paper towel-lined plate to drain briefly.
- 11
Serve immediately while hot, garnished with fresh lemon wedges.
💡 Chef tips
- For the ultimate traditional wavy crust, do not press the breadcrumbs down too firmly, and ensure the oil-margarine mixture is deep enough to allow the coating to soufflé.
- You can substitute turkey breast cutlets for the veal or chicken if preferred.
- Cooked schnitzels do not hold their crispness well in the fridge, so it is best to bread them ahead of time and fry right before serving.
✅ How it should turn out
The finished schnitzel has a golden-brown, wonderfully crispy, and puffed crust that encases succulent, tender meat with a bright touch of fresh lemon.