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Crispy German Schnitzel Recipe Easy Authentic Vienna Style

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An authentic Vienna-style schnitzel recipe featuring thin veal or pork cutlets breaded and fried to a golden, crispy perfection, served with fresh lemon wedges.

Ingredients

Scale
  • 4 veal cutlets or pork loin cutlets (4–5 oz / 115-140g each), pounded thin
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten
  • 1 ½ cups plain dry breadcrumbs (150g)
  • Salt and freshly ground black pepper
  • Vegetable oil or clarified butter (enough for shallow frying, about ½ inch depth)
  • Fresh lemon wedges
  • Optional: fresh parsley, finely chopped for garnish

Instructions

  1. Lay each veal or pork cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them evenly to about ¼ inch (6mm) thick. Set aside on a clean plate.
  2. Sprinkle both sides of each cutlet lightly with salt and freshly ground black pepper.
  3. Place the flour in one shallow bowl, the beaten eggs in a second, and the breadcrumbs in a third.
  4. Dredge each cutlet first in the flour, shaking off any excess. Next, dip into the beaten eggs, letting the excess drip off gently. Finally, coat the cutlet evenly with breadcrumbs, pressing lightly but not compacting the crumbs.
  5. Pour vegetable oil or clarified butter into a large skillet to a depth of about ½ inch (1.3 cm). Heat over medium-high until the oil reaches around 350°F (175°C).
  6. Carefully place 1-2 cutlets into the hot oil. Fry for about 2-3 minutes per side until golden brown and crispy. Use tongs or a slotted spatula to flip gently.
  7. Transfer fried schnitzels to a plate lined with paper towels to drain excess oil. Keep warm in a low oven (around 200°F / 95°C) if frying in batches.
  8. Arrange schnitzels on plates, garnish with fresh parsley if desired, and serve immediately with lemon wedges for squeezing over the top.

Notes

Do not overcrowd the pan to maintain oil temperature and crispiness. Use clarified butter for authentic flavor and higher smoke point. Do not cover schnitzel after frying to keep crust crisp. Lemon juice is essential to brighten flavors. For gluten-free, substitute flour and breadcrumbs accordingly. Reheat on wire rack in oven to maintain crispness.

Nutrition

Keywords: schnitzel, German schnitzel, Vienna style, crispy schnitzel, veal schnitzel, pork schnitzel, easy schnitzel recipe, authentic schnitzel

Find it online: https://goldensimmer.com/crispy-german-schnitzel-recipe-easy-authentic-vienna-style-guide/