Authentic Austrian Wiener Schnitzel: A Step-by-Step Recipe Guide

Ingredients

4 veal cutlets (about 1/2 inch thick)
Salt and pepper to taste
1 cup all-purpose flour
2 large eggs
2 cups plain bread crumbs
1 cup vegetable oil for frying
1 lemon, cut into wedges
Parsley sprigs for garnish

Steps and instructions

Using a meat mallet, pound the veal cutlets until they are about 1/4 inch thick. Season each cutlet on both sides with salt and pepper.
Prepare three shallow dishes. In the first, place the flour. In the second, beat the eggs. In the third, place the bread crumbs.
Dredge each cutlet in the flour to coat, shaking off any excess. Then dip in the beaten egg, letting any excess drip off. Finally, coat in the bread crumbs, pressing lightly to adhere.
In a large frying pan, heat the vegetable oil over medium-high heat until shimmering. Add the breaded cutlets, two at a time, and fry until golden brown on both sides, about 3 minutes per side.
Remove the fried cutlets from the pan and drain on a paper towel-lined plate.
Serve the Wiener Schnitzel with lemon wedges and garnish with parsley sprigs. The traditional way is to squeeze the lemon over the schnitzel just before eating.

Tools for making

Meat mallet - Used to pound the veal cutlets to an even thickness.
Shallow dishes - Three shallow dishes are needed to set up the flour, beaten eggs, and bread crumbs for coating the cutlets.
Large frying pan - Used for frying the breaded cutlets.
Paper towels - To drain the fried cutlets and remove excess oil.
Lemon wedges - Served with the Wiener Schnitzel for added tang and freshness.
Parsley sprigs - Used as a garnish for the Wiener Schnitzel.

Recipe variations

Use chicken, pork, or turkey cutlets instead of veal.
Try using a different type of flour such as whole wheat flour or cornmeal for a variation in texture and flavor.
Add herbs or spices to the bread crumb coating, such as garlic powder, paprika, or dried herbs like thyme or oregano.
Experiment with different types of crusts, such as using crushed potato chips or crackers instead of bread crumbs.
For a gluten-free version, use gluten-free flour and gluten-free bread crumbs.
Make a vegetarian or vegan version by using tofu or seitan cutlets instead of meat.
Add grated Parmesan cheese or other grated hard cheese to the bread crumb coating for extra flavor.
Serve the Wiener Schnitzel with a side of creamy mushroom sauce or a squeeze of fresh lemon juice.

Recipe overview

Wiener Schnitzel is a classic Austrian dish that features tender veal cutlets breaded and fried to golden perfection. This delicious meal is a favorite in Vienna, but has also gained popularity worldwide due to its simplicity, taste, and satisfying crunch. The process involves pounding the veal to tenderize it, breading it, and then frying it until golden and crispy. It's traditionally served with a squeeze of lemon and a sprig of parsley for a burst of fresh flavor. This recipe will guide you step-by-step, making it easy for even novice cooks to create this classic dish at home. Get ready for a culinary journey to Austria with this fantastic Wiener Schnitzel recipe.

Common questions

Can I use a different type of meat instead of veal? Yes, you can substitute veal with other meats such as pork or chicken. However, keep in mind that the traditional Wiener Schnitzel recipe calls for veal.
Can I use gluten-free flour or bread crumbs? Yes, you can use gluten-free flour and bread crumbs as a substitute for regular flour and bread crumbs to make this recipe gluten-free.
What can I serve with Wiener Schnitzel? Wiener Schnitzel is often served with classic side dishes such as potato salad, cucumber salad, or warm potato dishes like fried potatoes or potato wedges.
Can I make Wiener Schnitzel in advance? It is best to serve Wiener Schnitzel immediately after frying for the best texture and flavor. However, if necessary, you can prepare the breaded cutlets in advance and refrigerate them until ready to fry.
Can I bake the Wiener Schnitzel instead of frying? Traditionally, Wiener Schnitzel is fried to achieve its signature crispy texture. While baking may be a healthier alternative, it will result in a different texture compared to the authentic dish.

Serving dishes and utensils

Meat mallet - Used to pound the veal cutlets to the desired thickness.
Shallow dishes - Necessary for the breading process, with one dish for flour, one for beaten eggs, and one for bread crumbs.
Large frying pan - Used to fry the breaded cutlets until golden brown.
Paper towels - To drain the fried cutlets and remove excess oil.
Plate - To serve the Wiener Schnitzel.
Lemon wedges - Squeezed over the schnitzel just before eating to add a tangy flavor.
Parsley sprigs - Used as a garnish for the finished dish.

Origin stories

Wiener Schnitzel, the national dish of Austria, has a contested history shrouded in culinary mystery. Some say it was imported from Italy during the Austro-Italian wars in the 15th century. Others insist it was a staple of Austrian cuisine long before that. Regardless of its origins, the Wiener Schnitzel is more than just a veal cutlet—it's a symbol of Austrian heritage and pride. Austrians take their Schnitzel so seriously that there's actually a law governing what can and cannot be called a Wiener Schnitzel in Austria. According to this law, a true Wiener Schnitzel must be made from veal. Any Schnitzel made from pork, chicken, or any other meat must be labeled as such. This dedication to authenticity is a testament to the importance of this dish in Austrian culture.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.