Wiener Schnitzel
Crispy, golden, and utterly irresistible, Wiener Schnitzel is the quintessential dish of Austrian cuisine, perfect for impressing your guests or indulging in a comforting meal. This classic recipe features tender, thin veal cutlets coated in a light, flaky breadcrumb crust, creating a satisfying crunch with every bite. Carefully pan-fried in a blend of butter and vegetable oil, the schnitzels achieve their signature golden hue and delicate flavor. A spritz of fresh lemon and a sprinkle of fragrant parsley add brightness to this rich dish, while traditional sides like potato salad or lingonberry sauce complete the authentic experience. Whether you’re recreating a taste of Vienna or discovering this classic for the first time, this easy-to-follow recipe will take your culinary skills to new heights. Perfect for dinner parties or weeknight meals, Wiener Schnitzel is simplicity and elegance on a plate.
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Recipe Information
Ingredients
- 4 Veal cutlets
- 100 grams All-purpose flour
- 2 large Eggs
- 150 grams Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 Lemon
- 100 grams Unsalted butter
- 100 milliliters Vegetable oil
- 1 bunch Parsley
Instructions
Place the veal cutlets between two pieces of plastic wrap or parchment paper and gently pound them with a meat mallet to about 1/4 inch thickness.
Season the cutlets with salt and freshly ground black pepper on both sides.
Prepare a breading station with three shallow dishes: one for the flour, one for the beaten eggs, and one for the breadcrumbs.
Dredge each cutlet in flour, shaking off any excess. Then dip it in the beaten eggs, allowing the excess to drip off, and finally coat it in breadcrumbs, pressing gently to adhere.
Heat the vegetable oil and unsalted butter in a large skillet over medium-high heat. The butter should be bubbly but not browned.
Carefully place the breaded cutlets into the hot pan, working in batches to avoid crowding. Fry until golden brown, about 2-3 minutes per side, adjusting the heat as needed to prevent burning.
Transfer the schnitzels to a wire rack or paper towels to drain any excess oil after cooking.
Cut the lemon into wedges and finely chop a bunch of parsley.
Serve each Wiener Schnitzel with a lemon wedge and a sprinkle of fresh parsley on top for a bright and citrusy touch.
Enjoy with traditional accompaniments like potato salad, lingonberry sauce, or cucumber salad.
Nutrition Facts
Calories |
3256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 80.5 g | 403% | |
| Polyunsaturated Fat | 56.9 g | ||
| Cholesterol | 870 mg | 290% | |
| Sodium | 3437 mg | 149% | |
| Total Carbohydrate | 197.2 g | 72% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 13.4 g | ||
| Protein | 134.8 g | 270% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 341 mg | 26% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2093 mg | 45% | |
*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.
