Wiener Schnitzel
Wiener Schnitzel is a classic Austrian dish, featuring tender veal cutlets coated in breadcrumbs and fried to golden perfection. It embodies the heart of Austrian cuisine, offering a deliciously crispy exterior and a soft, juicy interior.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Begin by gently pounding the veal cutlets to about 1/4 inch thick using a meat mallet. This will tenderize the meat for a juicy schnitzel.
- 2
Season both sides of each cutlet with salt and pepper to taste for flavor.
- 3
Prepare three shallow bowls: in the first, place the all-purpose flour; the second should hold the beaten eggs; and in the third, the plain breadcrumbs.
- 4
Dredge each veal cutlet in the flour, ensuring it’s coated on both sides. Tap off any excess flour.
- 5
Next, dip the floured veal into the beaten eggs, making sure it’s fully coated.
- 6
Lay each cutlet in fine breadcrumbs without pressing; a loose coating lets the crust puff away from the veal.
- 7
Heat enough clarified butter or oil in a wide skillet to 170-175°C (338-347°F), deep enough for the cutlets to float.
- 8
Fry one or two cutlets at a time for 2-3 minutes per side, swirling the pan and spooning hot fat over the top so the coating soufflés and turns evenly golden.
- 9
Once cooked, transfer the schnitzels to a paper towel-lined plate to drain excess oil. Repeat with any remaining cutlets if necessary.
- 10
Serve the Wiener Schnitzel hot, with lemon wedges on the side for squeezing over the top.
Cook notes
Tips
Use a heavy skillet to ensure even cooking of the schnitzels.
Ensure the oil is hot enough before adding the cutlets to prevent sogginess.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store any leftovers in an airtight container for up to 2 days in the refrigerator.
- Reheat in a skillet over low heat to maintain crispiness.
Substitutions
- If veal is unavailable, use pork cutlets as an alternative.
- Unsalted butter can be replaced with ghee for a different flavor.
What to Serve With
- Potato salad with herbs
- German-style cucumber salad
- A simple green salad with vinaigrette
Common Mistakes
- Not pounding the cutlets thinly enough can result in tough schnitzels.
- Skipping the seasoning process will lead to bland schnitzels.
Recipe FAQ
Can I use chicken instead of veal for schnitzel?
Yes, you can substitute chicken cutlets for veal in this recipe, but cooking times may vary.
What should I serve with Wiener Schnitzel?
Traditionally, Wiener Schnitzel is served with potato salad or cucumber salad.
Can I make schnitzel ahead of time?
Yes, you can bread the cutlets ahead of time and refrigerate them until you're ready to fry.
Kitchen tools
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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