Viennese Schnitzel
A classic Austrian delicacy featuring thin, tender veal cutlets coated in a golden, crispy breadcrumb crust.
Ingredients
- •4 veal cutlets (about 150g each), pounded to 4mm thickness
- •1 cup all-purpose flour
- •3 large eggs, lightly beaten
- •2 cups fine dry breadcrumbs
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1 cup neutral oil (such as sunflower or grapeseed oil) for frying
- •Lemon wedges for serving
- •Fresh parsley for garnish
Instructions
- 1
Place the veal cutlets between two sheets of plastic wrap and pound them evenly with a meat mallet until they are about 4mm thick.
- 2
Season both sides of the cutlets with salt and pepper.
- 3
Prepare three shallow bowls: one with flour, one with the beaten eggs, and one with the breadcrumbs.
- 4
Dredge each cutlet in the flour, shaking off any excess, then dip into the egg mixture until fully coated, and finally press firmly into the breadcrumbs to ensure an even crust.
- 5
Heat the oil in a large skillet over medium-high heat until it shimmers.
- 6
Fry the schnitzels one or two at a time for about 2-3 minutes per side, until they are deep golden brown and the crust is wavy.
- 7
Remove from the pan and drain briefly on paper towels to remove excess oil.
- 8
Serve immediately with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.
💡 Chef tips
- Do not press the breadcrumbs too hard into the meat; a light touch allows the crust to 'soufflé' or puff up away from the meat, which is the hallmark of a perfect schnitzel.
- Use a neutral oil with a high smoke point to ensure the crust browns evenly without burning.
- Keep the fried schnitzels warm in a 100°C (200°F) oven while you finish frying the remaining batches.
✅ How it should turn out
The finished schnitzel should have a perfectly golden, crispy exterior that ripples slightly, while the veal inside remains tender, juicy, and savory.