Wiener Schnitzel {Veal Schnitzel}
Wiener Schnitzel is a veal cutlet that is pounded thin, breaded, then pan-fried until golden brown and crispy. Wiener Schnitzel is the national dish of Austria and derives its name from Wien, which translates to Vienna in the German language.
Ingredients
- 20 oz veal cutlets 4- five-ounce cutlets
- ½ cup all-purpose flour
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large eggs well beaten
- 1 cup panko bread crumbs
- ½ cup vegetable oil for frying
- 4 slices lemon garnish
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Instructions
- Using a meat mallet (meat tenderizer), pound out the veal slices. Depending upon the size of the veal slices, you may need to add two pieces together. This is done by pounding out each piece, then seaming them together by overlapping the pieces and pounding them out a little more.
- Add the all-purpose flour, salt, and black pepper to a shallow bowl and whisk to combine.
- Add two eggs and ¼ cup of milk or water to another bowl and whisk until well combined. This is the egg wash.
- Add the panko bread crumbs, garlic powder, onion powder, and black pepper to another bowl and mix until well combined.
- Dredge the veal in the flour mixture, completely coating the pounded cutlet.
- Dip the floured cutlet into the egg mixture to completely coat the veal.
- Add the egg-dipped veal to the breadcrumb mixture to coat the entire piece of veal.
- Repeat the process with each piece of veal. Place small sheets of parchment paper or wax paper in between each breaded schnitzel to keep them from sticking together.
- Add ½ cup of vegetable oil to a large skillet (or large frying pan), then place it over medium-high heat.
- Carefully place breaded veal cutlet into the hot oil and saute until golden brown and crispy (about 2 minutes per side).
- Remove the wiener schnitzel from the pan and place them on a wire rack or paper towels for one minute to drain the excess oil.
- Serve Wiener Schnitzel with lemon slices, German potato salad, tossed salad, cucumber salad, spatezel or french fries.
Notes
*Some recipes add lemon zest to the bread crumbs, but a good schnitzel won’t have any additional flavors added to the cooking process. It can be served with Jager sauce, Zigeuner sauce, or Frankfurt green sauce, but it’s traditionally served with lemon wedges and lingonberry jam.
*I used panko breadcrumbs, but you can use regular or gluten-free breadcrumbs to make this dish.
Recipe Variations
You can freeze the cooked veal schnitzel by separating them with parchment and wrapping them in plastic or storing them in a ziplock bag. They can stay frozen for up to three months.
Bake from frozen in a 350°F oven until hot and crisp; avoid microwaving. How thin should the cutlets be? The cutlets should be pounded to about ¼ inch thick. This ensures even cooking and the delicate texture that makes schnitzel so good. Why does the breading fall off sometimes? If you skip the flour step, or don’t press the crumbs lightly, or overcrowd the pan, the coating can separate. Proper dredging (flour → eggwash → breadcrumbs) and frying in hot oil are key to a crisp, secure crust. Can Wiener Schnitzel be baked? It can, but it won’t develop the same golden, airy crust. Frying in hot oil is what gives schnitzel its signature crispiness. If you want to cut back on oil, use an air fryer. What cut of meat is best for Wiener Schnitzel? Cutlets from the leg are the best choice. It's the best choice for this recipe and any saute dishes using veal.
- Pork Schnitzel (Schweineschnitzel): Use pork loin cutlets instead of veal.
- Chicken Schnitzel: A popular, budget-friendly alternative.
- Jaeger Schnitzel: Add mushroom gravy on top for a German twist.
- Parmesan Schnitzel: Mix grated Parmesan into the breadcrumbs for extra flavor.
- Use a meat mallet to get the cutlets evenly thin without tearing.
- Fry in neutral oil (vegetable, sunflower, or canola). Don't use just butter, but it burns too fast. It can be mixed with the oil.
- Tilt the pan slightly and baste with hot oil for extra-crispy breading.
- Let the schnitzel rest on a wire rack, not paper towels, to keep the breading crisp.
- Pair with German potato salad or roasted potatoes.
- A side of cucumber salad adds freshness.
- Lingonberry jam or cranberry sauce provides a sweet contrast.
- Serve with a crisp lager or dry white wine.
You can freeze the cooked veal schnitzel by separating them with parchment and wrapping them in plastic or storing them in a ziplock bag. They can stay frozen for up to three months.
Bake from frozen in a 350°F oven until hot and crisp; avoid microwaving. How thin should the cutlets be? The cutlets should be pounded to about ¼ inch thick. This ensures even cooking and the delicate texture that makes schnitzel so good. Why does the breading fall off sometimes? If you skip the flour step, or don’t press the crumbs lightly, or overcrowd the pan, the coating can separate. Proper dredging (flour → eggwash → breadcrumbs) and frying in hot oil are key to a crisp, secure crust. Can Wiener Schnitzel be baked? It can, but it won’t develop the same golden, airy crust. Frying in hot oil is what gives schnitzel its signature crispiness. If you want to cut back on oil, use an air fryer. What cut of meat is best for Wiener Schnitzel? Cutlets from the leg are the best choice. It's the best choice for this recipe and any saute dishes using veal.
Nutrition
Calories: 334kcalCarbohydrates: 12gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 204mgSodium: 471mgPotassium: 589mgFiber: 1gSugar: 1gVitamin A: 137IUVitamin C: 4mgCalcium: 39mgIron: 2mg
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