Austrian Wiener Schnitzel (Printable)

Tender veal cutlets breaded, fried crisp, with a bright lemon finish and optional parsley garnish.

# Ingredient List:

→ Veal

01 - 4 veal cutlets (approximately 5.3 oz each), pounded to 1/4 inch thickness

→ Breading

02 - 3/4 cup all-purpose flour
03 - 2 large eggs
04 - 4 tablespoons milk
05 - 1 1/4 cups fine dry breadcrumbs

→ Frying

06 - 1 cup clarified butter or neutral oil, for frying

→ Garnish & Serving

07 - 1 lemon, cut into wedges
08 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet until reaching 1/4 inch thickness. Pat dry using paper towels, then season both sides lightly with salt and pepper.
02 - Arrange flour in one shallow dish. In a separate dish, whisk together eggs and milk. Place breadcrumbs in a third dish.
03 - Dredge each cutlet first in flour, shaking off any excess. Dip into the egg mixture, then coat evenly with breadcrumbs without pressing to ensure a light, crispy crust.
04 - Heat clarified butter or neutral oil in a large skillet over medium-high heat until shimmering. Fry one or two cutlets at a time for 2 to 3 minutes per side until golden brown, continuously spooning hot fat over the top for even browning.
05 - Remove cutlets with a slotted spatula and drain briefly on paper towels. Serve immediately garnished with lemon wedges and a sprinkle of fresh parsley if desired.

# Expert Tips:

01 -
  • The contrast between the crispy, delicate crust and the tender, juicy veal underneath feels almost indulgent for something so simple.
  • It's faster than you'd expect, which means you can impress people on a weeknight without the stress.
  • Once you nail the technique, you'll find yourself making it for every occasion, knowing it never disappoints.
02 -
  • If your breadcrumbs look brown in the bowl but the schnitzel comes out pale, your fat wasn't hot enough; temperature is everything here.
  • Never press the breadcrumbs into the meat, no matter how tempting it is—the loose, airy coating is what creates the delicate crispness that makes schnitzel special.
  • Pounding the veal doesn't just tenderize it; it also allows the meat to cook evenly in minutes, which is why thickness control is absolutely critical.
03 -
  • Make sure your veal is completely dry before breading; even a drop of moisture will cause the crust to blister and brown unevenly.
  • If you don't have clarified butter, you can make it quickly by melting whole butter slowly and pouring off the clear liquid at the top, discarding the solids that settle at the bottom.
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