Introduction
Schnitzel, particularly Wiener Schnitzel, is a beloved Austrian dish featuring thinly pounded veal cutlets, breaded and fried to a crispy, golden finish. A staple in Central European cuisine, this dish is cherished for its simplicity and satisfying crunch, making it perfect for family dinners, special occasions, or a comforting meal. Its versatility allows for variations with pork, chicken, or even plant-based proteins, appealing to home cooks of all levels. This recipe delivers a classic veal schnitzel, customizable for dietary needs, served traditionally with lemon wedges and sides like potato salad or parsley potatoes.
Ingredients
- 4 veal cutlets (about 4-5 oz each), pounded to 1/4-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 1 1/2 cups plain breadcrumbs (preferably fine)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for flavor)
- 1 cup vegetable oil or clarified butter (for frying)
- Lemon wedges, for serving
- Optional: Fresh parsley, chopped, for garnish
- Optional: 1/4 tsp garlic powder or onion powder (for breadcrumb seasoning)
- Optional Sides: Potato salad, cucumber salad, or boiled potatoes with parsley
Step-by-Step Process
- Prepare Cutlets: Place each veal cutlet between plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin to 1/4-inch thickness. Pat dry with paper towels and season lightly with salt and pepper on both sides.
- Set Up Breading Station: Prepare three shallow dishes: one with flour mixed with 1/2 tsp salt and 1/4 tsp pepper; one with eggs and milk, whisked until smooth; and one with breadcrumbs mixed with 1/2 tsp salt, 1/4 tsp pepper, and optional paprika or garlic powder.
- Bread Cutlets: Dredge each cutlet in flour, shaking off excess. Dip in egg mixture, letting excess drip off. Coat thoroughly in breadcrumbs, pressing gently to adhere. Place breaded cutlets on a plate and let rest for 10 minutes to set the coating.
- Heat Oil: In a large, heavy skillet (preferably cast iron), heat 1/2 inch of vegetable oil or clarified butter over medium-high heat until it reaches 350°F (175°C) or shimmers. Test with a breadcrumb; it should sizzle immediately.
- Fry Schnitzel: Fry 1-2 cutlets at a time, avoiding overcrowding, for 2-3 minutes per side until golden brown and crispy. Adjust the heat to maintain a consistent temperature. Transfer to a paper towel-lined plate to drain excess oil. Keep warm in a 200°F oven while frying the remaining cutlets.
- Serve: Serve hot with lemon wedges for squeezing over the schnitzel. Garnish with optional parsley. Pair with traditional sides like potato salad, cucumber salad, or boiled potatoes with parsley.
Tips for Better Schnitzel
- Pound cutlets evenly for uniform cooking; aim for 1/4-inch thickness to ensure tenderness.
- Use fine breadcrumbs for a classic, smooth crust; panko works for a crunchier texture.
- Keep oil at 350°F to prevent greasy or undercooked schnitzel; use a thermometer if possible.
- Don’t press cutlets while frying; let the coating puff up for a light, airy crust.
- Rest breaded cutlets before frying to help the coating adhere.
- Use clarified butter for authentic flavor, or vegetable oil for a neutral taste.
- Fry in batches to avoid lowering oil temperature, which can cause soggy breading.
- Serve immediately for maximum crispiness; schnitzel softens as it sits.
Variations and Customization
- Chicken Schnitzel: Substitute veal with 4 boneless, skinless chicken breasts, pounded thin.
- Pork Schnitzel: Use 4 pork loin cutlets, pounded to 1/4-inch thickness, for a budget-friendly option.
- Vegetarian Schnitzel: Replace veal with 4 large portobello mushrooms or eggplant slices, pressed to remove moisture.
- Gluten-Free Schnitzel: Use gluten-free flour and breadcrumbs or crushed gluten-free crackers.
- Spicy Schnitzel: Add 1/2 tsp cayenne or chili powder to the breadcrumb mixture.
- Herbed Schnitzel: Mix 1 tbsp chopped fresh dill or 1 tsp dried thyme into the breadcrumbs.
- Parmesan Schnitzel: Add 1/4 cup grated Parmesan to the breadcrumbs for a cheesy crust.
- Vegan Schnitzel: Use plant-based cutlets, flaxseed egg (1 tbsp flaxseed + 3 tbsp water per egg), and plant-based milk.
Storage and Serving Tips
- Store leftover cooked schnitzel in an airtight container in the fridge for up to 3 days.
- Reheat in a 375°F oven for 8-10 minutes to restore crispiness; avoid microwaving to prevent sogginess.
- Freeze cooked schnitzel, wrapped tightly in plastic wrap and foil, for up to 2 months; reheat from frozen in a 375°F oven for 15-20 minutes.
- Serve with traditional Austrian sides like lingonberry jam, sauerkraut, or spaetzle.
- Use leftovers in sandwiches with lettuce and mayo or sliced over a salad.
- Keep warm in a 200°F oven if serving in batches.
- Avoid leaving at room temperature for more than 2 hours.
- Pair with a crisp lager, Riesling, or sparkling water with lemon for a refreshing meal.
Nutritional Information
Based on 4 servings (1 veal cutlet each, without optional add-ins):
- Calories: 480 kcal
- Total Fat: 28g
- Saturated Fat: 5g
- Trans Fat: 0g
- Cholesterol: 165mg
- Sodium: 620mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 32g
- Vitamin A: 4% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 6% Daily Value
- Iron: 15% Daily Value
Note: Nutritional values vary based on ingredient brands and oil absorption. This dish is high in protein but moderate in fat due to frying. For dietary needs, try vegetarian or gluten-free variations. Its lean protein makes it a satisfying main.
Conclusion
This schnitzel recipe delivers a classic Viennese Wiener Schnitzel that’s crispy, tender, and full of flavor, perfect for special dinners or hearty meals. Its straightforward preparation and versatile protein options make it a favorite for home cooks. The golden crust and juicy interior create a timeless, crowd-pleasing dish. This recipe is sure to become a go-to, cherished for its simplicity and authentic taste.
Schnitzel Recipe: Classic Viennese Wiener Schnitzel
Classic Viennese Wiener Schnitzel with crispy, golden veal cutlets, ideal for hearty dinners or special occasions.
Ingredients
- 4 veal cutlets 4-5 oz each, pounded to 1/4-inch thickness
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 1 ½ cups plain breadcrumbs
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp paprika optional
- 1 cup vegetable oil or clarified butter
- Lemon wedges
- Optional: Chopped parsley
- Optional: 1/4 tsp garlic powder
Instructions
- Pound veal cutlets to 1/4-inch thickness; season with salt and pepper.
- Set up three dishes: flour with salt and pepper, whisked eggs with milk, and breadcrumbs with salt, pepper, and optional paprika.
- Dredge cutlets in flour, dip in egg, then coat in breadcrumbs; rest 10 minutes.
- Heat oil in a skillet to 350°F; fry cutlets 2-3 minutes per side until golden. Drain on paper towels.
- Serve hot with lemon wedges and optional parsley; pair with potato salad or boiled potatoes.
Notes
- Pound cutlets evenly for tenderness.
- Keep oil at 350°F for crispiness.
- Rest breaded cutlets to set coating.
- Serve with cucumber salad or spaetzle.
