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Traditional Austrian Wiener Schnitzel Recipe

This Traditional Austrian Wiener Schnitzel Recipe features thin veal cutlets, lightly breaded and fried to golden perfection in clarified butter. A timeless Viennese classic that delivers crispy texture and delicate flavor with every bite.
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Prep Time 20 minutes
Cook Time 10 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 490 kcal

Ingredients
  

  • 4 veal cutlets about 5 oz / 140g each, pounded thin
  • Salt to taste
  • White pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs lightly beaten
  • 1 1/2 cups plain breadcrumbs preferably homemade
  • 1 cup clarified butter or neutral oil e.g., sunflower or grapeseed
  • Lemon wedges for serving
  • Fresh parsley for garnish (optional)

Instructions
 

Step 1: Prepare the Cutlets

  • Place each veal cutlet between two sheets of plastic wrap or parchment paper and pound evenly to 1/8-inch thickness.

Step 2: Season

  • Season both sides of the cutlets with salt and a light dusting of white pepper.

Step 3: Bread the Cutlets

  • Set up a breading station with three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour (shake off excess), then dip in egg, and finally coat in breadcrumbs. Do not press the breadcrumbs in; keep it light and fluffy.

Step 4: Heat the Fat

  • In a large skillet, heat clarified butter or oil to 330–350°F (165–175°C). The cutlets should be able to "swim" lightly in the fat.

Step 5: Fry the Schnitzels

  • Fry each breaded veal cutlet for 1.5–2 minutes per side until golden brown and crisp. Shake the pan gently while frying to help the coating puff.

Step 6: Drain and Serve

  • Remove and place on a paper towel-lined plate or wire rack. Serve immediately with lemon wedges and parsley garnish.

Notes

  • Clarified butter is traditional and imparts rich flavor, but sunflower or grapeseed oil works as well.
  • For best results, avoid pressing the breadcrumbs onto the meat—this keeps the crust light and crisp.
  • Storage: Store cooled schnitzels in an airtight container lined with paper towels. Refrigerate for up to 2 days.
  • Reheating: Reheat in a 375°F (190°C) oven on a wire rack for 10–12 minutes. Avoid microwaving.
  • Variations: Use pork or chicken if veal is unavailable (not authentic, but still delicious). Try celery root or eggplant for vegetarian options.