Wiener SchnitzelBreaded Veal Cutlet
Thin veal cutlets are lightly breaded and pan-fried until the coating puffs and turns crisp and golden. Served with lemon, this classic dish is delicate, buttery, and bright rather than heavy.
Prep
25m
Cook
20m
Serves
4
Regional versions
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- Austria
- Liechtenstein
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Cutlets
- 800gVeal Cutlet (pounded thin)
- 8gSalt
- 2gBlack Pepper
Breading
- 120gAll-Purpose Flour
- 3pcsEgg (beaten)
- 220gBreadcrumbs
Frying
- 250gPork Lard
Serving
- 2pcsLemon (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Pat the veal cutlet dry and season both sides with the salt and black pepper.
- 02
Place the all-purpose flour, beaten eggs, and breadcrumbs in three shallow dishes.
- 03
Coat each piece of veal cutlet in the all-purpose flour, dip it in the eggs, then cover it with the breadcrumbs without pressing hard so the crust stays light.
- 04
Heat the pork lard in a wide pan over medium-high heat until shimmering but not smoking.
- 05
Fry the breaded cutlets until deep golden and crisp on both sides, gently swirling the pan and spooning hot fat over the top as they cook.
- 06
Drain the cutlets briefly and serve at once with the lemon wedges.
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