Crispy, golden Wiener Schnitzel made with thinly pounded veal and a light, airy breadcrumb coating. This classic Austrian dish is simple, comforting, and perfect served with lemon wedges and a fresh salad — just like you’d find in a traditional Viennese restaurant.
Ingredients
Method
- Place the cutlets between two sheets of parchment or plastic wrap and pound until about ¼-inch thick.
- Season both sides generously with salt and pepper.
- Set up a breading station:
- Bowl 1: flour
- Bowl 2: eggs whisked with milk
- Bowl 3: breadcrumbs
- Dredge each cutlet lightly in flour, shaking off excess.
- Dip into egg mixture, then gently coat in breadcrumbs without pressing.
- Heat oil in a wide skillet over medium-high heat until shimmering.
- Fry schnitzel 1–2 at a time, turning once, until golden and crisp (about 2–3 minutes per side).
- Transfer to a paper towel–lined plate and serve immediately with lemon wedges.
Notes
- Do not press the breadcrumbs — this keeps the coating light and airy.
- Oil should be hot enough that the schnitzel “floats” slightly while frying.
- Traditionally served with potato salad, cucumber salad, or parsley potatoes.
- For pork schnitzel, use boneless pork loin; for chicken, use chicken cutlets.