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Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect

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A traditional Austrian recipe for crispy, golden veal cutlets breaded and fried to perfection, served with fresh lemon wedges. Perfect for quick weeknight dinners or special occasions.

Ingredients

Scale
  • 4 veal cutlets, about 5 oz (140 g) each, thinly sliced and pounded to 1/4 inch (6 mm) thickness
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten with a pinch of salt and pepper
  • 1 1/2 cups (150 g) plain breadcrumbs (preferably fresh or panko)
  • 1 cup (240 ml) clarified butter or ghee for frying
  • 1–2 lemons, cut into wedges for serving
  • Salt and pepper to taste

Instructions

  1. Place the veal between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound each cutlet to about 1/4 inch (6 mm) thickness without tearing the meat. (Approx. 5 minutes)
  2. Lightly season the veal cutlets with salt and pepper on both sides. Arrange three shallow dishes: one with flour, one with beaten eggs seasoned with salt and pepper, and one with breadcrumbs.
  3. Dredge each cutlet first in the flour, shaking off excess, then dip into the egg wash, and finally coat evenly with breadcrumbs. Press gently to keep the crust light and airy. Set aside on a wire rack or plate. (Approx. 10 minutes)
  4. Heat the clarified butter in a large skillet over medium heat until shimmering but not smoking (about 350°F or 175°C). Test by dropping a few breadcrumbs in; they should sizzle immediately without burning.
  5. Fry 2 cutlets at a time in the hot butter, about 2-3 minutes per side, until golden brown and crispy. Use tongs to flip gently. Adjust heat as needed to maintain even browning. (Approx. 6 minutes per batch)
  6. Remove schnitzels and drain on paper towels to remove excess fat. Keep warm in a low oven (about 200°F or 95°C) if frying in batches.
  7. Serve immediately with fresh lemon wedges, squeezing lemon over schnitzel before eating.

Notes

For gluten-free, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs. For dairy-free, use a high smoke point oil like avocado oil instead of clarified butter. Let breaded cutlets rest a few minutes before frying to help coating stick. Maintain oil temperature around 350°F (175°C) to avoid soggy or burnt crust. Serve immediately for best crispness. Leftovers can be reheated on a wire rack in a 375°F oven for 8-10 minutes.

Nutrition

Keywords: Wiener schnitzel, veal cutlet, Austrian recipe, crispy schnitzel, breaded veal, classic schnitzel, easy schnitzel recipe

Find it online: https://goldensimmer.com/crispy-classic-austrian-wiener-schnitzel-veal-cutlet-recipe-easy-and-perfect/