Simple Wiener Schnitzel
Crispy, golden, and irresistibly delicious, this Simple Wiener Schnitzel recipe brings the authentic flavors of Austria to your kitchen with minimal effort. Made with tender veal cutlets coated in a light, perfectly seasoned breadcrumb crust, this classic dish is pan-fried to perfection in a flavorful combination of butter and oil, giving it its signature crunch. With just 15 minutes of prep and 10 minutes of cooking time, this schnitzel is a quick and satisfying meal for any occasion. Serve it with fresh lemon wedges for a zesty finish, or pair it with traditional sides like potato salad or cucumber salad for a complete, hearty meal. Perfect for weeknight dinners or special gatherings, this easy recipe will quickly become a family favorite. Keywords: Wiener Schnitzel recipe, homemade schnitzel, crispy veal schnitzel, quick Austrian recipes, pan-fried golden schnitzel.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 2 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Vegetable oil
- 2 tablespoons Unsalted butter
- 4 pieces Lemon wedges
Instructions
Place each veal cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound the cutlets to an even thickness of about 1/4 inch.
Set up three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, whisk together the eggs and milk. In the third dish, spread out the breadcrumbs.
Season the veal cutlets on both sides with salt and black pepper.
Dredge each cutlet in flour, ensuring it is fully coated, and shake off any excess. Next, dip it into the egg mixture, allowing any excess to drip off. Finally, press the cutlet into the breadcrumbs, firmly coating both sides. Set aside on a plate.
Heat the vegetable oil and butter in a large skillet over medium heat until hot and shimmering, but not smoking.
Carefully place one or two breaded cutlets into the hot oil, making sure not to overcrowd the pan. Fry each side for 2-3 minutes, or until golden brown and crispy. Use tongs to flip the cutlets gently.
Remove the cooked schnitzel and drain on a plate lined with paper towels. Repeat with the remaining cutlets.
Serve immediately with a slice of lemon on the side for squeezing over the schnitzel. Optional accompaniments include potato salad, cucumber salad, or a simple green salad.
Nutrition Facts
Calories |
4460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.6 g | 380% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1064 mg | 355% | |
| Sodium | 6361 mg | 277% | |
| Total Carbohydrate | 261.8 g | 95% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.7 g | ||
| Protein | 216.4 g | 433% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 338 mg | 26% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
