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.