Wiener Schnitzel

Name: Wiener Schnitzel
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: German
Ingredients: 4 cutlets of Veal Cutlets, 150–180 g each, pounded very thin (4–5 mm); 1 tsp Salt, fine; 100g All-purpose Flour; 3 large Eggs, beaten; 200g Fine Plain Breadcrumbs, Semmelbrösel; 375ml Clarified Butter, Butterschmalz; 2 Lemons, cut into wedges; 4 tbsp Lingonberry Jam; Some Parsley, a few sprigs (optional)

Wiener Schnitzel is a classic Austrian dish of paper-thin veal cutlets crisped to a golden brown and served with bright lemon and sweet-tart lingonberry jam. Lightly breaded and fried in clarified butter, each cutlet is tender inside with a delicate, shatteringly crisp crust—perfect for a simple yet elegant meal. Finish with a squeeze of lemon and a sprinkle of fresh parsley for a restaurant-worthy plate at home.

Wiener Schnitzel is a classic Austrian dish of paper-thin veal cutlets crisped to a golden brown and served with bright lemon and ... Show more

Traditional German Recipe

Health Grade

C · Balanced

Rating

4.6

Time

35 min

Price

2,11 €

Calories

777 kcal

high protein

low sugar

kid friendly

comfort food

Method

Flatten the cutlets

If any Veal Cutlets are thicker than 4–5 mm, sandwich them between two sheets of parchment or plastic wrap and gently pound them with the bottom of a heavy pan until they are evenly thin. Pat them dry with paper towels so the coating grips well.

Season the meat

Season both sides of the cutlets lightly with the Salt right before breading.

Bread the schnitzel

Set out three shallow plates: one with the All-purpose Flour, one with the Egg beaten smooth, and one with the Fine Plain Breadcrumbs. Coat each cutlet in flour, shake off the excess, dip it into the egg, then press it gently into the breadcrumbs without packing them down.

Rest and heat

Let the breaded schnitzel rest for 5 minutes so the coating settles. While it rests, pour the Clarified Butter into a wide skillet and heat it over medium-high until it is hot and shimmering, but not smoking.

Fry the schnitzel

Lay the schnitzel into the hot butter carefully, frying in batches so you do not crowd the pan. Fry for 2 to 3 minutes per side, gently swirling the pan and spooning the butter over the tops until the crust is pale gold, lightly puffed, and crisp.

Drain briefly

Lift the schnitzel out and set it on a wire rack or a paper-towel-lined plate. Let the excess butter drip off for about a minute, but do not stack the cutlets or the crust will soften.

Serve immediately

Serve the schnitzel right away with Lemon wedges and a spoonful of Lingonberry Jam. If you like, tuck a few sprigs of Parsley alongside the plates for a fresh finish.