Wiener or Jaeger Schnitzel
Crispy, golden, and utterly satisfying, this Wiener or Jaeger Schnitzel recipe brings the classic flavors of Austrian and German cuisine right to your kitchen. Tender veal cutlets are pounded thin, seasoned to perfection, and coated in a light, buttery breadcrumb crust before being fried to a flawless golden brown. This traditional dish is accompanied by fresh lemon wedges for a bright, zesty finish and an optional sprinkle of parsley for a touch of color and flavor. Perfect for weeknight dinners or special occasions, this schnitzel is quick to prepare—ready in just 35 minutes—and sure to impress with its combination of crispy texture and melt-in-your-mouth tenderness. Pair it with a warm potato salad or buttery noodles for a truly authentic European dining experience. Keywords: Wiener Schnitzel recipe, Jaeger Schnitzel recipe, traditional schnitzel, classic Austrian dish, crispy veal cutlets.
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Recipe Information
Ingredients
- 4 pieces Veal cutlets
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 tablespoons Butter
- 4 tablespoons Vegetable oil
- 4 pieces Lemon wedges
- 2 tablespoons Parsley (optional, for garnish)
Instructions
Place each veal cutlet between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound the cutlets to about 1/4-inch thickness.
Set up a breading station: place the flour in a shallow dish, beat the eggs and milk together in a second shallow dish, and place the breadcrumbs in a third shallow dish.
Season the veal cutlets with salt and pepper on both sides.
Dredge each cutlet in the flour, ensuring it is well-coated, and shake off any excess. Dip the floured cutlet into the egg mixture, letting the excess drip off. Finally, coat the cutlet in the breadcrumbs, pressing gently to help the breadcrumbs adhere. Repeat with all cutlets.
Heat the butter and vegetable oil in a large skillet over medium heat until hot but not smoking.
Fry the cutlets one or two at a time (depending on the size of your skillet) for 2-3 minutes per side, or until the breadcrumbs are golden brown and crispy. Ensure the oil temperature remains steady to avoid soggy schnitzels.
Transfer cooked cutlets to a plate lined with paper towels to drain any excess oil.
Serve immediately with lemon wedges for squeezing over the schnitzels. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 54.3 g | 272% | |
| Polyunsaturated Fat | 35.0 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5805 mg | 252% | |
| Total Carbohydrate | 220.6 g | 80% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 14.3 g | ||
| Protein | 209.2 g | 418% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 322 mg | 25% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2061 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.
