Wiener Schnitzel

The most iconic Austrian dish, featuring breaded veal cutlets fried until golden and crispy.

Ingredients (Serves 2–4)

• 4 veal cutlets (about 150 g each)

• Salt, to taste

• 80 g all-purpose flour

• 2 large eggs

• 150 g fine breadcrumbs

• Clarified butter or vegetable oil, for frying

• Lemon wedges, for serving

Traditional Sides (Optional):

• Austrian potato salad (Erdäpfelsalat)

• Parsley potatoes

• Lingonberry jam

Preparation

1. Prepare the cutlets:

   • Place veal between plastic wrap and pound gently until about 3–4 mm thick.

   • Season lightly with salt.

2. Bread the schnitzels:

   • Set up three plates: flour, beaten eggs, and breadcrumbs.

   • Coat each cutlet in flour, dip into egg, then loosely coat in breadcrumbs.

   • Do not press breadcrumbs—this keeps the crust light and bubbly.

3. Fry:

   • Heat clarified butter or oil in a wide pan to about 170°C (340°F).

   • Fry schnitzels one at a time for 2–3 minutes per side, spooning fat over the top, until golden.

4. Drain and serve:

   • Remove and drain briefly on paper towels.

   • Serve immediately with lemon wedges.

Serving Suggestions

• Serve with potato salad, parsley potatoes, or cucumber salad.

• Traditionally enjoyed with dry white wine or sparkling water.

Cooking Tips

• Use veal only—other meats should be labeled “Schnitzel Wiener Art.”

• Fry in plenty of fat so the schnitzel “swims.”

• Serve immediately for maximum crispness.