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Wiener Schnitzel: Classic Viennese Veal Cutlets

This wiener schnitzel recipe brings the taste of Vienna to your table with perfectly tender veal cutlets coated in a crispy golden crust.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: German
Calories: 515
Ingredients Method Nutrition

Ingredients
  

  • 1.5 pounds veal cutlets
  • Salt and freshly ground black pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup plain breadcrumbs
  • 4 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • Lemon wedges and chopped parsley for serving

Method
 

  1. Place each veal cutlet between two sheets of heavy plastic and pound to 1/4-inch thickness. Season both sides with salt and pepper.
  2. Set up a dredging station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs (seasoned lightly with salt) in a third.
  3. Coat each cutlet in flour, shaking off the excess. Dip in egg, then press into breadcrumbs to form an even crust.
  4. In a large skillet over medium heat, melt butter with oil until it begins to foam.
  5. Working in batches, pan-fry cutlets for 3–4 minutes per side, turning once, until they’re golden brown and crispy.
  6. Transfer cooked schnitzel to a paper-towel-lined rack or plate. Keep warm in a low oven while frying remaining cutlets.
  7. Serve immediately with fresh lemon wedges and a sprinkle of chopped parsley.

Nutrition

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