📝 About This Recipe
Transport your senses to the heart of Vienna with this quintessential Oktoberfest masterpiece. This authentic Wiener Schnitzel features milk-fed veal pounded thin, coated in a delicate triple-breading, and pan-fried until the crust ripples like golden waves. It is the ultimate celebration of texture—crispy on the outside, incredibly tender within, and finished with the bright acidity of fresh lemon.
🥗 Ingredients
The Meat
- 4 pieces Veal Cutlets (approx. 5-6 oz each, cut from the leg or top round)
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
The Breading Station
- 1/2 cup All-Purpose Flour (sifted for a lighter coating)
- 2 Large Eggs (beaten well)
- 1 tablespoon Heavy Cream (whisked into the eggs for richness)
- 1.5 cups Fine Breadcrumbs (traditional Kaiser roll crumbs or plain dry breadcrumbs)
For Frying
- 1/2 cup Clarified Butter (Ghee) (provides high smoke point and buttery flavor)
- 1/2 cup Neutral Vegetable Oil (such as canola or sunflower oil)
Classic Garnishes
- 1 whole Lemon (cut into wedges or fancy crowns)
- 1 small bunch Fresh Parsley (finely chopped)
- 4 pieces Anchovy Fillets (optional, for traditional garnish)
- 1 tablespoon Capers (drained)
- 4 tablespoons Lingonberry Jam (served on the side)
👨🍳 Instructions
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1
Place the veal cutlets between two sheets of heavy-duty plastic wrap or inside a gallon-sized freezer bag to prevent tearing.
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2
Using the flat side of a meat mallet, gently pound the veal from the center outward until it is an even 1/4 inch (roughly 5mm) thickness. Do not use the spiked side.
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3
Lightly season both sides of the pounded veal with sea salt and freshly ground black pepper.
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4
Set up three wide, shallow bowls: one with the flour, one with the eggs whisked with heavy cream, and one with the breadcrumbs.
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5
Dredge a cutlet in the flour, shaking off all excess so only a fine dust remains. This ensures the breading won't fall off.
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6
Dip the floured veal into the egg mixture, ensuring every inch is coated, then lift and allow the excess to drip off.
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7
Lay the veal in the breadcrumbs. Gently press the crumbs onto the meat, but do not pack them down firmly; a loose coating allows the characteristic 'bubbles' to form during frying.
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8
In a large, heavy-bottomed skillet, heat the clarified butter and oil over medium-high heat. You need enough fat so the schnitzels 'swim' (about 1/2 to 3/4 inch deep).
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9
Test the oil by dropping a few breadcrumbs in; if they sizzle immediately, the oil is ready (approx. 330°F to 350°F).
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10
Carefully lay one or two schnitzels into the pan, being careful not to crowd it. The meat should sizzle vigorously.
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11
While frying, gently shake the pan back and forth. Use a spoon to continuously baste the top of the meat with the hot fat. This 'soufflé' technique causes the breading to puff up away from the meat.
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12
Fry for 2-3 minutes until the underside is a deep golden brown, then flip and fry for another 1-2 minutes.
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13
Remove the schnitzel and place it briefly on paper towels to drain excess fat, but serve immediately to maintain the crunch.
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14
Garnish with a lemon wedge, a sprinkle of parsley, and a dollop of lingonberry jam on the side.
💡 Chef's Tips
Never press the breadcrumbs firmly into the meat; a light touch is the secret to the famous 'wavy' crust. Always use clarified butter or a mix of oil and butter; regular butter has milk solids that will burn at the required temperature. Ensure the meat is at room temperature before frying to ensure even cooking and better breading adhesion. If you can't find veal, high-quality pork tenderloin (Schweinshaxe style) is a delicious and common festival substitute. Do not cook more than two at a time; crowding the pan lowers the oil temperature and results in a greasy, soggy crust.
🍽️ Serving Suggestions
Pair with a cold, crisp Märzen or Helles lager to cut through the richness of the fried veal. Serve alongside a warm German Potato Salad (Kartoffelsalat) tossed in vinegar and bacon. A light Cucumber Salad (Gurkensalat) with dill provides a refreshing, crunchy contrast. Add a side of buttery Spätzle if you are looking for a more heartier festival meal. Always include a generous spoonful of Lingonberry jam for that authentic sweet-and-tart Austrian finish.