Authentic Wiener Schnitzel Classic (Print-Friendly Version)
Crisp golden cutlets, tender inside with classic Austrian flavors. Served with lemon, parsley, and side options.
# What You’ll Need to Make This:
→ To Coat
01 -
2 veal, pork, or turkey cutlets
02 -
1 teaspoon salt
03 -
0.5 teaspoon black pepper, ground
04 -
3 tablespoons all-purpose flour
05 -
1 egg
06 -
75 grams bread crumbs
→ To Cook
07 -
4 tablespoons lard or butter
→ Garnish
08 -
fresh lemon slices
09 -
fresh parsley
# How to Prepare:
01 -
Pat the meat cutlets dry with kitchen paper to remove excess moisture.
02 -
Cover each cutlet with cling film and gently pound using a meat mallet until thin and evenly stretched.
03 -
Season both sides of each cutlet with salt and black pepper, rubbing seasoning in with your fingers.
04 -
Arrange three shallow plates or trays: one with all-purpose flour, one with beaten egg, and one with bread crumbs.
05 -
Dredge each cutlet first in flour, then dip into the egg, and finally coat thoroughly with bread crumbs.
06 -
Heat lard or butter in a non-stick frying pan over medium to high heat until shimmering but not smoking. Test temperature by dropping in a crumb; it should sizzle.
07 -
Fry the cutlets in the hot fat, cooking on one side until almost golden. Add extra lard or butter if the pan becomes dry.
08 -
Turn cutlets and fry the other side until both surfaces are golden and crisp. Remove from pan when done.
09 -
Arrange Schnitzel on plates and garnish with fresh parsley and lemon slices. Serve immediately with your choice of sides.
# Extra Tips:
01 -
Coating the meat with flour, egg, and then bread crumbs creates a characteristic crust that detaches slightly from the meat after frying.
02 -
Using more lard or butter will yield a crunchier exterior but increases the fat content. This is optional and not always used in traditional kitchens.