About this Dish
A wafer-thin veal cutlet, breaded and fried until the coating puffs into golden blisters.
History & Origin
The true Wiener Schnitzel is legally protected in Austria and must be veal — pork versions are called Schnitzel Wiener Art. Legend (likely false) traces it to Milan, but Vienna made it iconic.
IngredientsServes 2
🥩Veal cutlets (leg or loin), 4 pieces approx. 150g each
🥚Eggs, 3 large, beaten
🌾Plain flour, 100g
🍞Fine dry breadcrumbs (not panko), 200g
🧂Salt, 1 tsp
🧈Clarified butter (Butterschmalz) or neutral oil, 200ml
🍋Lemon, 1, cut into wedges for serving
🌿Flat-leaf parsley, small bunch, for garnish
🌿Fresh flat-leaf parsley, small bunch, for garnish
Method
1
Place each veal cutlet between two sheets of cling film and pound firmly with a meat mallet or rolling pin until the meat is an even 3-4mm thin — this is key for that delicate, tender texture.2
Set up three shallow bowls in a row: one with flour seasoned with salt, one with the beaten eggs, and one with the breadcrumbs. Pat the cutlets completely dry with kitchen paper before you start.3
Dredge each cutlet lightly in flour and shake off any excess, then dip it into the egg so it is fully coated, and finally lay it in the breadcrumbs. Press the crumbs on very gently — do not press hard, as a loose coating is what creates the famous blistered, soufflé-like crust.4
Heat the clarified butter in a large, wide frying pan over medium-high heat until shimmering — you need enough fat so the schnitzel almost floats, roughly 1-2cm deep. Test with a breadcrumb; it should sizzle immediately.5
Slide one or two schnitzels into the pan and cook for about 2 minutes per side, continuously and gently swirling the pan so the hot fat washes over the top of the meat — this encourages the coating to puff and blister away from the meat.6
When each schnitzel is evenly golden and the coating has visibly puffed, lift it out and drain briefly on kitchen paper. Fry in batches so the pan stays hot and uncrowded.7
Serve immediately on warm plates with a wedge of lemon squeezed over the top and a sprig of parsley alongside — traditional accompaniments include potato salad or cucumber salad.User Reviews
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