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Crispy Wiener Schnitzel served with lemon and potatoes
Freshly fried Wiener Schnitzel with lemon wedges.

Classic Wiener Schnitzel

Author: Flavelo
Recipes Main Courses
Authentic Wiener Schnitzel is a technological masterpiece. The goal is the 'soufflé effect': the breading shouldn't stick to the meat like glue but should puff up and ripple away from it. This is achieved by the steam generated instantly in the hot fat. The result is a crispy, golden shell housing tender, steamed meat.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Austrian / Hungarian

Ingredients

Equipment Needed

  • Meat mallet
  • Plastic wrap
  • 3 wide shallow bowls
  • Large high-sided skillet

Allergen Information

⚠️ Wheat
⚠️ Egg

Instructions

1 ✓

Place cutlets between plastic wrap and pound them very thin (about 1/8 inch). Salt both sides.

Tip: Plastic wrap protects the meat fibers from tearing.
2 ✓

Set up your breading station: flour in the first bowl, lightly beaten eggs with a pinch of salt in the second, and breadcrumbs in the third.

Tip: Don't overbeat the eggs; just blend yolks and whites to ensure even coverage.
3 ✓

Dredge meat in flour, shaking off excess. Dip in egg, let drip, then coat gently in breadcrumbs.

Tip: Never press the breadcrumbs into the meat! Just coat gently so the breading stays loose and can puff up.
4 ✓

Heat oil in a skillet to medium-high. Add cutlets when a crumb sizzles immediately.

Tip: The meat must 'swim' in the oil; it shouldn't touch the bottom of the pan to ensure even browning.
5 ✓

Fry for 2-3 minutes per side, gently shaking the pan to wash hot oil over the top of the cutlet.

Tip: This hot oil bath helps create the signature ripples in the crust.
6 ✓

Remove and drain on a wire rack or paper towels. Serve immediately with lemon.

Tip: Stacking them will make the crust soggy.

Recipe FAQ

Why did the breading fall off?
If it peels off in large waves, that's actually good! But if it crumbles off, the meat was likely too wet before breading.
Why is the breading burnt but the meat raw?
Oil was too hot or meat was too thick. Pound it very thin.

Ingredients

  • 4 large Veal or Pork cutlets (approx 6 oz each)
  • 1 cup All-Purpose Flour
  • 3 large eggs
  • 2 cups Breadcrumbs (fine, dry)
  • 2 cups oil or lard (for frying)
  • 1 tsp salt
  • 1 whole lemon (for serving)