Wiener Schnitzel

4.67 from 3 votes

Wiener Schnitzel is an Austrian main dish made with veal. The meat is pounded into thin slices, breaded, and fried and is then served with lemon wedges and greens for garnishment.

Course dinner

Cuisine austrian

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 183kcal

Author Alexandria Drzazgowski

Equipment

Ingredients

4 veal cutlets
1 tbsp milk
1 egg
½ cup flour
1 cup plain bread crumbs
vegetable oil for frying
lemon slices for garnishment
parsley for garnishment

Instructions

Use a meat tenderizer to pound each of the 4 meat cutlets to ¼ of an inch. This is very important, as it will keep your meat from tensing up as it gets hot.
Combine 1 tbsp milk and the 1 egg and whisk together.
Put enough oil in the pan to come about halfway up the meat. Heat the oil until it reaches 350 degrees.
Dip each of the cutlets into the flour. Then dip them into the egg and then the cup of breadcrumbs to coat.
Put each cutlet in the pan (I fried them one at a time). Cook for about two minutes, flip, and then cook for about two minutes on the other side.
Remove wiener schnitzel from the oil and place on a paper towel lined plate to drain oil.
Squeeze lemon onto the meat and enjoy!

Notes

Veal Cutlets: You can find veal meat cutlets at your local butcher. These should be boneless and very thin. You can also use scallopini if you want a really thin piece of meat!
Breadcrumbs: Traditionally, this dish is mainly made with plain breadcrumbs but if you want to add some flavor, you can add Italian breadcrumbs.
Oil: Use whatever oil you like to use for frying. I try to stick with sunflower oil, peanut oil or vegetable oil. Use oils with a high smoking point (olive oil is not a good option).
Pounding the meat helps to tenderize it. Even if your meat is cut thin, you should still pound it.
Be sure and beat your eggs until light and fluffy before using them to coat your veal.
Do not press the breadcrumbs into the meat, as this will moisten them and make your coating soggy. Once cooked, your coating should be loose on the meat.
For the best results, fry your cutlets immediately after applying the bread crumbs. Do not let them sit in the bread crumbs or it will make the crumbs soggy.
If you are making several wiener schnitzels, keep them warm in the oven on a wire rack at a very low temperature until they are ready to eat.
Serve your Wiener Schnitzel with a slice of lemon and a side of parsley to garnish your dish!

Nutrition