Wiener SchnitzelWiener Schnitzel is a beloved and iconic Austrian dish that has gained popularity far beyond its origin. This culinary masterpiece consists of tender, thinly pounded veal cutlets coated in a crispy breadcrumb crust, then expertly fried to golden perfection. With its rich history and irresistible flavor, Wiener Schnitzel captures the essence of Austrian cuisine and remains a timeless classic enjoyed by food enthusiasts around the world.

Today in this recipe you are going to learn how to make Wiener Schnitzel



  • 4 veal cutlets (about 4-6 oz each), pounded thin
  • Salt and pepper to taste
  • All-purpose flour, for dredging
  • 2 large eggs
  • 1 cup breadcrumbs (preferably fresh)
  • Vegetable oil, for frying
  • Lemon wedges, for serving


  1. Prepare the Cutlets:

    • Start by pounding the veal cutlets to an even thickness of about 1/4 inch. You can place the cutlets between plastic wrap or wax paper and gently pound them using a meat mallet or the back of a heavy skillet. This step tenderizes the meat and ensures even cooking.
  2. Season and Dredge:

    • Season the veal cutlets with salt and pepper on both sides.
    • Dredge each cutlet in flour, shaking off any excess.
  3. Egg Wash:

    • Beat the eggs in a shallow dish to create an egg wash.
  4. Bread Crumb Coating:

    • Place the breadcrumbs in another shallow dish.
    • Dip each flour-coated cutlet into the egg wash, ensuring it's fully coated.
    • Then, press the cutlet into the breadcrumbs, making sure the breadcrumbs adhere well to both sides. Gently press the breadcrumbs onto the cutlet to create a solid coating.
  5. Frying:

    • Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking.
    • Carefully add the breaded cutlets to the hot oil, a couple at a time, depending on the size of your skillet. Avoid overcrowding the pan, as it can reduce the frying temperature.
    • Fry the cutlets for about 2-3 minutes on each side, or until they are golden brown and crispy. The cooking time may vary based on the thickness of the cutlets.
  6. Draining and Serving:

    • Once cooked, use a slotted spatula to carefully remove the schnitzels from the skillet and place them on a plate lined with paper towels to absorb excess oil.
    • Serve the Wiener Schnitzel hot, traditionally accompanied by lemon wedges, potato salad, lingonberry jam, and perhaps a side of vegetables or salad.

Enjoy your homemade Wiener Schnitzel!

Please note that while the traditional recipe uses veal, you can also make Schnitzel using other meats like pork or chicken if you prefer.


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