Wiener Schnitzel
Thin, golden breaded veal cutlet, crisp and light.
Meat
⚠ Contains: Gluten, Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
How this varies: Austrian law protects the name "Wiener Schnitzel" for veal only — a breaded cutlet made with pork is legally and traditionally called "Schnitzel Wiener Art" (schnitzel in the Viennese style) instead. That said, most Austrians cook the pork version at home since it's cheaper and more common; both are prepared exactly the same way.
Ingredients
- 4 veal cutlets (top round or leg), pounded thin
- 1 cup flour
- 2 eggs, beaten
- 1.5 cups breadcrumbs
- Salt and pepper
- Oil and butter, for frying
- Lemon wedges, to serve
Steps
- Season cutlets with salt and pepper.
- Dredge each in flour, then egg, then breadcrumbs, pressing gently to coat.
- Heat a generous layer of oil and butter in a skillet over medium-high heat.
- Fry cutlets 2-3 minutes per side until deep golden and crisp, shaking the pan gently while frying to create a light, wavy crust.
- Drain on paper towels, serve immediately with lemon wedges.