Main Course

Wiener Schnitzel

Name: Wiener Schnitzel
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: austrian
Ingredients: 600 g veal cutlet pounded thinly; 100 g all-purpose flour; 2 pcs egg beaten; 150 g bread crumb fine; 1 tsp salt; 0.5 tsp black pepper freshly ground; 500 ml vegetable oil; 1 pcs lemon cut into wedges

A classic Austrian dish featuring thinly pounded veal cutlets, breaded and pan-fried to a golden crisp. This recipe delivers a tender interior with a crunchy, flavorful coating, traditionally served with a lemon wedge.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gveal cutlet, pounded thinly
1 tspsalt
0.5 tspblack pepper, freshly ground
500 mlvegetable oil

breading

100 gall-purpose flour
2 pcsegg, beaten
150 gbread crumb, fine

garnish

1 pcslemon, cut into wedges

Equipment

large skillet · paper towels · tongs · wire rack · shallow dishes · meat mallet

The method

Step by step

1
Prepare three shallow dishes for breading. Add flour to the first dish, beaten eggs to the second, and breadcrumbs to the third.
About 2 min
Cook’s note: Ensure your breading station is set up efficiently for a smooth process.
2
Season both sides of the pounded veal cutlets generously with salt and black pepper.
About 1 min
3
Dredge each veal cutlet first in the flour, shaking off any excess.
About 2 min
4
Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.
About 1 min
5
Transfer the cutlet to the breadcrumbs, pressing gently to ensure a thorough and even coating on both sides.
About 2 min
Cook’s note: Do not press too hard, as this can compact the breading and prevent it from puffing up during frying.
6
Heat vegetable oil in a large skillet over medium-high heat until it reaches about 170-175°C (340-350°F).
About 3 min
Cook’s note: Use enough oil so the schnitzels can float and cook evenly without touching the bottom of the pan.
7
Carefully place one or two breaded veal cutlets into the hot oil, ensuring not to overcrowd the pan.
8
Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 6 min
Cook’s note: Gently shake the pan occasionally to help the breading 'soufflé' and achieve its characteristic puffy texture.
9
Remove the cooked schnitzels from the pan and place them on a wire rack lined with paper towels to drain excess oil.
About 1 min
Cook’s note: Keep warm in a low oven if cooking in batches.
10
Serve immediately with lemon wedges for squeezing over.

Keep it good

Storage

Store leftover Wiener Schnitzel in an airtight container in the refrigerator.

Reheating

Reheat gently in a dry pan over medium heat until warmed through, or in a toaster oven for crispness.