Authentic Wiener Schnitzel Recipe

Get ready to master the art of creating the most iconic Austrian dish – a perfectly crispy, golden-brown Wiener Schnitzel that’s tender enough to cut with just your fork. This isn’t just dinner; it’s a masterpiece of Viennese cuisine that’s about to become your new favorite comfort food.

The secret to an authentic Wiener Schnitzel lies in the details – that signature rippled crust, the unmistakable sound of the breading crunching under your knife, and the tender veal that practically melts in your mouth. When done right, it’s a symphony of textures that’s earned its place as Austria’s national dish.

Ingredients

For the Schnitzel:

• 4 small veal cutlets (top round cut)
• 1/2 cup (60g) all-purpose flour
• 2 large eggs
• 1 cup (130g) fine breadcrumbs
• Salt to taste
• 3-4 cups clarified butter or vegetable oil

For Serving:

• Lemon wedges/slices
• Lingonberry jam or thick cranberry sauce (optional)

Steps

1. Prepare the veal by placing cutlets on a large chopping board. Cover with plastic wrap and pound from center outward until 2/16-3/16 inch (3-4mm) thick. The meat should be nearly translucent – this is crucial for proper cooking and that characteristic tenderness.
2. Set up your breading station with three shallow dishes: 1st – flour, 2nd – lightly beaten eggs (don’t overbeat or you’ll get tough breading), 3rd – breadcrumbs. Pro tip: Keep one hand for dry ingredients and one for wet to prevent breading buildup on your fingers.
3. Season cutlets generously with salt on both sides. Dredge in flour (shake off excess), then egg (let excess drip off for 5-10 seconds), and finally breadcrumbs. Press breadcrumbs gently – don’t pack them or they’ll fall off during cooking.
4. Heat clarified butter or oil to exactly 350°F (180°C) in a large skillet. Oil should be 1 inch (3cm) deep. Test temperature by dropping in a few breadcrumbs – they should sizzle vigorously but not burn. Too cool oil = greasy schnitzel; too hot = burned exterior/raw interior.
5. Cook for 1-2 minutes per side until golden brown. Gently shake pan while cooking – this creates the characteristic waves in the breading. Don’t overcrowd the pan or the temperature will drop too much.
6. Drain on paper towels for 30 seconds. Serve immediately with lemon wedges and lingonberry jam. The schnitzel should make a crackling sound when cut – that’s how you know you’ve nailed it!

Smart Swaps

• Use pork cutlets instead of veal (pound to same thickness)
• Try gluten-free breadcrumbs (1:1 ratio) for celiac-friendly version

Make It Diabetes-Friendly

• Use almond flour coating (reduces carbs by 15g per serving)
• Serve with roasted vegetables instead of traditional potato sides
• Limit portion size to 4-5 ounces of meat per serving
• Consider air-frying using 2 tablespoons oil to reduce fat content

Pro Tips

• Keep meat and breading station cold – helps coating stick better
• Never press down with spatula while cooking – compresses the meat
• Serve immediately – letting it sit makes the breading soggy