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Veal Wiener Schnitzel

AI-written · not yet kitchen-tested

A Wiener schnitzel is thin-pounded veal in a breading that ripples as it fries. For that, it is fried in plenty of hot fat while the pan is swirled gently, so the crust lifts away from the meat.

  • Serves 4
  • Prep 25 min
  • Cook 10 min
  • Total 35 min
  • medium
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This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.

Ingredients

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  • 4 veal cutlets about 5 oz (150 g) each, from the top round
  • salt, pepper to taste
  • 100 g (3/4 cup) all-purpose flour
  • 2 eggs
  • 120 g (4.2 oz) fine dry breadcrumbs
  • 250 g (8.8 oz) clarified butter for frying
  • 1 lemon cut into wedges
  • fresh parsley for garnish

Method

  1. Place each cutlet between two sheets of plastic wrap and pound it evenly with a meat mallet or a pan to about 4 to 5 mm (1/6 inch) thick. Season both sides with salt and pepper.
  2. Put the flour, the beaten eggs (with a pinch of salt) and the breadcrumbs each on a flat plate. Dredge the cutlets one after another in flour, egg and crumbs. Press the crumbs on only lightly, do not pack them down.
  3. Heat the clarified butter in a deep skillet to about 340 °F (170 °C). It should stand about 1 cm (3/8 inch) deep. A crumb dropped in should sizzle at once.
  4. Lay in the cutlets one at a time and fry each for 2 to 3 minutes until golden brown, gently swirling the pan or spooning some hot fat over the cutlet. This is what lifts the breading into waves.
  5. Turn and fry for another 2 minutes. Drain on paper towels and serve right away with lemon wedges and parsley.

Tip: Traditionally, a Wiener schnitzel is made from veal. When it is made with pork, the dish is usually called “Schnitzel Wiener Art” (Viennese style), and the recipe stays the same.

Tip: If the fat is too cool, the breading soaks it up and turns greasy. If it is too hot, the crust darkens before the meat is cooked through.