Austrian Wiener Schnitzel (Printable)

Golden, crisp veal cutlets fried to perfection and garnished with lemon and fresh parsley.

# What You Need:

→ 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 whole 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 fresh parsley, chopped (optional)

# How-To Steps:

01 - Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet until evenly 1/4 inch thick. Pat dry with paper towels and season both sides lightly with salt and pepper.
02 - Arrange flour in one shallow dish. Beat eggs with milk in a second dish. Place breadcrumbs in a third shallow dish.
03 - Dredge each cutlet in flour, shaking off excess. Dip into the egg and milk mixture, then coat thoroughly with breadcrumbs without pressing, ensuring a light, loose coating for optimal crispness.
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. Tilt the pan and spoon hot fat over the top for even browning.
05 - Remove schnitzels with a slotted spatula and drain briefly on paper towels. Serve immediately with lemon wedges and sprinkle with fresh parsley if desired.

# Expert Suggestions:

01 -
  • The contrast between crispy golden breadcrumbs and juicy veal inside feels like a small victory every single time you bite into it.
  • It comes together in under 40 minutes but tastes like you've been cooking all day.
  • Once you nail this, you'll find yourself making it for anyone who needs feeding.
02 -
  • Never overcrowd the pan, schnitzels need room to swim in fat and brown evenly, two at a time is usually the limit and worth the extra few minutes of cooking.
  • The secret to staying crispy is not pressing the breadcrumbs down, a light loose coating puffs up during frying and creates that distinctive shatteriness that makes this dish special.
03 -
  • Clarified butter is worth the effort if you have time, it browns beautifully and tastes incomparably better than oil, but high smoke point neutral oil absolutely works if that's what you have.
  • If your breadcrumbs are thick or irregular, pulse them briefly in a food processor for a finer texture that adheres better and crisps more evenly.
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