Wiener Schnitzel
Golden-fried, paper-thin veal (or pork) cutlets with a wavy crisp crust. Munich biergarten classic. Lemon wedge and parsley potatoes are the only sides you need.
- Total time:
- 27 min
- Servings:
- 4
- Per serving:
- 520 kcal
- Cost per serving:
- $6.40
- Difficulty:
- medium
Step-by-step
Place each cutlet between two pieces of plastic wrap. Pound to 1/8-inch thick. Season with salt and pepper.
Set up dredging stations: flour in one bowl, beaten eggs in another, breadcrumbs in a third.
Dredge each cutlet: flour (shake off excess), egg, breadcrumbs. Press lightly so crumbs adhere but stay loose.
Heat butter and oil in a large skillet over medium-high until shimmering.
Fry cutlets 60 to 90 seconds per side. The crust should puff away from the meat in waves (this is the signature look).
Drain briefly on paper towels. Serve immediately with lemon wedges and parsley on top.
Cook's tip
The wavy puffed crust comes from the cutlet shrinking under the breading. Do not press the breading down hard. Loose crumbs = real schnitzel.
Storage
Eat immediately. Leftovers go soggy.
Freezer: Freeze breaded but uncooked. Fry from frozen, add 90 seconds per side.
Nutrition per serving
- Calories
- 520
- Protein
- 36g
- Carbs
- 32g
- Fat
- 28g
- Fiber
- 1g
- Sugar
- 1g
- Sat Fat
- 11g
- Sodium
- 680mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
Veal vs pork?
Veal is the traditional Wiener (Vienna) schnitzel. Pork is called Schnitzel Wiener Art (Vienna style) and is the everyday version in Germany.
Make ahead?
Bread the cutlets up to 4 hours ahead. Keep on a wire rack uncovered in the fridge so the breading dries out and crisps better.
Reviews
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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