📝 About This Recipe
Experience the crown jewel of Austrian cuisine with this impeccably crisp and tender Wiener Schnitzel. Traditionally made with premium veal, this dish is celebrated for its signature 'souffléd' crust—a delicate, rippling golden coating that pulls away slightly from the meat. It is a masterclass in texture, offering a satisfying crunch that gives way to succulent, melt-in-your-mouth veal.
🥗 Ingredients
The Veal
- 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 Black pepper (freshly cracked)
The Breading Station
- 1/2 cup All-purpose flour (placed in a shallow bowl)
- 2 Large eggs (beaten lightly with a fork)
- 1 tablespoon Vegetable oil (whisked into the eggs for better adhesion)
- 1.5 cups Fine breadcrumbs (traditional Kaiser roll crumbs are best; avoid Panko)
Frying Medium
- 1/2 cup Clarified butter (Ghee) (for authentic flavor and high smoke point)
- 1/2 cup Neutral vegetable oil (such as sunflower or canola oil)
For Garnish
- 1 whole Lemon (cut into wedges or fancy halves)
- 1 small bunch Fresh parsley (finely chopped)
- 1 tablespoon Capers (optional, for garnish)
- 1/2 cup 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 a meat mallet (the flat side) or a heavy skillet, gently pound the veal from the center outward until it is an even 1/4-inch (approx. 4-5mm) thickness.
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3
Remove the plastic and lightly season both sides of the flattened meat with sea salt and freshly cracked black pepper.
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4
Set up a standard breading station with three wide, shallow bowls: the first with flour, the second with the beaten egg and oil mixture, and the third with breadcrumbs.
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5
Dredge a cutlet in the flour, coating it completely, then shake off every bit of excess flour so only a thin veil remains.
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6
Dip the floured meat into the egg mixture, ensuring no dry spots remain, then lift and let the excess drip off.
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7
Lay the meat into the breadcrumbs. Gently press the crumbs onto the meat, but do not pack them down tightly; a loose coating allows the crust to 'soufflé' or ripple 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 Schnitzel 'swims' (about 1 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. 340°F/170°C).
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10
Carefully lay the Schnitzel into the hot fat, moving away from you to avoid splashes. Cook only one or two at a time to avoid crowding the pan.
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11
While frying, gently shake the pan back and forth in a circular motion. Use a spoon to continuously ladle the hot fat over the top of the meat. This is the secret to the wavy crust.
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12
Fry for 2-3 minutes until the bottom is a rich golden brown, then carefully flip and cook for another 2 minutes on the other side.
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13
Once golden and crispy, remove the Schnitzel and let it drain briefly on paper towels or a wire rack to remove excess grease.
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14
Serve immediately while piping hot, garnished with a lemon wedge and a sprinkle of fresh parsley.
💡 Chef's Tips
Never press the breadcrumbs firmly into the meat; a light coating is essential for the famous wavy texture. Ensure the oil is deep enough so the meat doesn't touch the bottom of the pan—it must literally swim in the fat. Use clarified butter for the best flavor; regular butter will burn at the temperatures required for a crisp crust. Always bread the meat immediately before frying; letting breaded meat sit will make the coating soggy and prevent it from puffing up. If veal is unavailable, you can use pork tenderloin (Schnitzel Wiener Art), but true Wiener Schnitzel must be veal by law in Austria.
🍽️ Serving Suggestions
Serve with a traditional Austrian Potato Salad (Erdäpfelsalat) dressed in vinegar and oil. A side of chilled Lingonberry jam provides a perfect tart-sweet contrast to the savory meat. Pair with a crisp, dry Austrian white wine like Grüner Veltliner or a cold Helles lager. Include a side of buttery parsley potatoes (Petersilerdäpfel) for a hearty, classic meal. A light cucumber salad with dill and sour cream helps cut through the richness of the fried coating.