Go Back
Austria: Wiener Schnitzel

Austrian Wiener Schnitzel

In essence, Wiener Schnitzel encapsulates the very soul of Austrian cuisine, representing the commitment to flavor, the reverence for tradition, and the delight in sharing moments of joy and unity around a table adorned with this beloved delicacy.
Print Recipe Pin Recipe

Equipment

  • 2 medium mixing bowls for wet and dry batter
  • 1 frying pan
  • 1 whisk

Ingredients
  

  • 4 veal or pork cutlets about 1/4 inch thick
  • Salt and black pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup fine breadcrumbs preferably fresh
  • Vegetable oil for frying
  • Lemon wedges for serving
  • Parsley sprigs for garnish

Instructions
 

  • Instructions:
  • Prepare the Cutlets:
  • Place each cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet or the flat side of a heavy pan to gently pound the cutlets until they are about 1/8 inch thick. Season both sides with salt and pepper.
  • Set Up the Breading Station:
  • In three separate shallow dishes, set up a breading station. Place the flour in the first dish, beat the eggs in the second dish, and put the breadcrumbs in the third dish.
  • Bread the Cutlets:
  • Dredge each cutlet in the flour, ensuring it's coated evenly and shaking off any excess.
  • Dip the floured cutlets into the beaten eggs, coating both sides.
  • Press the cutlets into the breadcrumbs, making sure they are thoroughly coated. Press the breadcrumbs onto the cutlets to adhere.
  • Fry the Schnitzel:
  • In a large skillet, heat enough vegetable oil to cover the bottom of the pan to about 1/4 inch over medium-high heat.