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Authentic Wiener Schnitzel: The Classic Austrian Veal Cutlet

This authentic wiener schnitzel recipe creates tender veal cutlets coated in perfectly seasoned bread crumbs and pan-fried in butter until achieving that signature golden-brown crispness. The result is a delightfully crisp exterior with juicy, tender meat inside - the hallmark of this classic Austrian specialty.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Austrian, German
Calories: 515
Ingredients Method Nutrition

Ingredients
  

  • 1½ pounds veal cutlets about 4 pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt divided
  • ½ teaspoon freshly ground black pepper divided
  • 2 large eggs
  • 2 tablespoons water
  • 1½ cups fine dry breadcrumbs
  • ¼ teaspoon ground nutmeg optional, but traditional
  • 6 tablespoons butter divided
  • 3 tablespoons vegetable oil divided
  • Lemon wedges for serving
  • Fresh parsley chopped, for garnish

Method
 

  1. Place veal cutlets between 2 sheets of heavy plastic wrap on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet until they reach a uniform ¼-inch thickness.
  2. Set up your breading station: In the first shallow dish, combine flour with ½ teaspoon salt and ¼ teaspoon pepper. In the second dish, whisk together eggs and water. In the third dish, mix breadcrumbs with remaining salt, pepper, and nutmeg if using.
  3. Pat the pounded veal cutlets completely dry with paper towels.
  4. Working with one cutlet at a time, dredge thoroughly in the seasoned flour, then dip into the egg mixture, and finally press firmly into the breadcrumb mixture. Place breaded cutlets on a clean plate.
  5. Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat until the foam subsides.
  6. Carefully place 1-2 breaded cutlets in the pan. Cook until golden brown on the first side, about 2-3 minutes.
  7. Gently flip and cook until the second side is golden brown and the veal is cooked through, about 2-3 minutes more.
  8. Transfer cooked schnitzel to a paper towel-lined plate. Repeat with remaining cutlets, adding fresh butter and oil to the pan for each batch.
  9. Serve immediately while hot and crispy, garnished with chopped parsley and accompanied by lemon wedges.

Nutrition

Calories: 515kcalCarbohydrates: 34gProtein: 29gFat: 29gSaturated Fat: 16gCholesterol: 230mgSodium: 782mgFiber: 2gSugar: 2g
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