Schnitzel — Wiener Style
Experience the Austrian classic: thin, crispy, and golden perfection. The secret lies in the proper pounding technique.
25 min active, minimal dishes
Schnitzel — Wiener Style
Experience the Austrian classic: thin, crispy, and golden perfection. The secret lies in the proper pounding technique.
25 min active, minimal dishes
Key move
Pound the cutlets to 1/4 inch, season both sides, flour and egg-bread crumb coat evenly, then fry in shallow fat at 175°C (350°F) until a deep golden crust forms and the center is fully cooked at 140°F (60°C).
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The Setup
- Meat Mallet
- Skillet12-inch
- Shallow Dishes
- Wire Rack
The Mise en Place
5 of 9Your prep station before cooking begins
The Dry Mix (0/5)
Schnitzel is not crispy.
Ensure the butter is hot enough and do not overcrowd the pan.
Breadcrumbs are falling off.
Make sure to press the breadcrumbs firmly onto the cutlets. Ensure the egg coating is even.
Chef's Notes
Ensure oil is hot (350°F) before frying schnitzel for a crispy crust and to prevent oil absorption.
Don't overcrowd the pan. Fry schnitzel in batches to maintain oil temperature and achieve even browning.
Serve schnitzel immediately with a wedge of lemon and a side of potato salad or lingonberry jam.
The Method
PREPARE
Place veal cutlets (900 g) between two sheets of plastic wrap. Using a meat mallet, pound each cutlet to an even 1/4-inch thickness.
Over-pounding: Pounding too thin will cause the meat to disintegrate or turn mushy during frying.
Cutlets are uniformly thin.
SEASON
Season the pounded veal cutlets (900 g) generously with salt (1 tsp) and pepper on both sides.
Uneven seasoning: Avoid clumping salt in one area, which will cause uneven flavor and potential moisture drawing.
Cutlets are seasoned on both sides.
SET UP
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs (3 large), and one with breadcrumbs (3 cups).
Uneven coating: Avoid overcrowding the dishes to prevent the flour or crumbs from clumping, which leads to bald spots on the meat.
Breading station is set up with three dishes.
DREDGE
Dredge each cutlet in flour, shaking off any excess. Then, dip it in the beaten eggs (3 large), allowing the excess to drip off. Finally, coat it thoroughly with breadcrumbs (3 cups), pressing gently to adhere.
Clumping: Failure to shake off excess flour creates a gummy, thick layer that separates from the meat.
Cutlets are evenly coated with breadcrumbs.
HEAT
In a large skillet, heat clarified butter (¾ cups) over medium-high heat until shimmering.
Butter burning: If the butter turns dark brown or begins to smoke, the heat is too high. Remove from heat immediately.
Butter is shimmering but not smoking.
FRY
Carefully place the breaded cutlets in the hot butter, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, until golden brown and crispy.
Soggy crust: Overcrowding the pan drops the oil temperature, causing the breading to absorb fat rather than crisp.
Schnitzel is golden brown and crispy on both sides.
REMOVE
Remove the fried schnitzel from the skillet and place it on a wire rack to drain excess butter.
Soggy crust: Placing hot schnitzel directly on a flat plate or paper towel will trap steam and ruin the crispness.
Schnitzel is draining on a wire rack.
SERVE
Serve the schnitzel immediately with lemon wedges (8 wedges) and chopped fresh parsley (¼ cups).
Soggy crust: Avoid stacking the schnitzel or covering it, as steam will quickly ruin the crisp breading.
Schnitzel is served with garnishes.
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