Viennese Schnitzel
A classic Austrian masterpiece featuring a tender, paper-thin veal cutlet coated in a golden, crispy, and airy breadcrumb crust.
Ingredients
- •4 veal cutlets (about 150g each), pounded to 3-4mm thickness
- •1 cup all-purpose flour
- •3 large eggs, lightly beaten
- •2 cups fine dry breadcrumbs
- •1/2 cup neutral oil (such as grapeseed or sunflower oil) for frying
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •4 lemon wedges for serving
- •Fresh parsley for garnish
Instructions
- 1
Place the veal cutlets between two sheets of plastic wrap and use a meat mallet to pound them until they are very thin and uniform in thickness.
- 2
Season both sides of the veal cutlets generously with salt and pepper.
- 3
Prepare a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with the breadcrumbs.
- 4
Dredge each cutlet in flour, shaking off any excess, then dip into the egg wash, ensuring it is fully coated, and finally press firmly into the breadcrumbs to coat evenly.
- 5
Heat the oil in a large, heavy-bottomed skillet over medium-high heat until it reaches approximately 170°C (340°F).
- 6
Carefully place the cutlets into the hot oil, frying one or two at a time to avoid overcrowding the pan.
- 7
Fry for about 2-3 minutes per side until the crust is deep golden brown and slightly wavy.
- 8
Remove the schnitzel and drain on paper towels to remove excess oil.
- 9
Serve immediately while hot, garnished with fresh parsley and a generous squeeze of lemon juice.
💡 Chef tips
- Do not press the breadcrumbs too hard into the meat; a light touch helps the crust '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 rather than olive oil to ensure a clean, crisp flavor without burning.
- If you are not serving immediately, keep the schnitzels in a warm oven (80°C) on a wire rack to maintain their crispness.
✅ How it should turn out
The finished schnitzel should have a perfectly golden, crispy, and slightly rippled crust that envelops tender, juicy meat, offering a delightful crunch followed by a savory, bright flavor from the lemon.