Cooking Lucid
Wiener Schnitzel
Golden, paper-thin breaded veal cutlets fried until shatteringly crisp. The national dish of Austria adopted into every German home kitchen — served with lemon, parsley potatoes, and a crisp salad.
Prep 15 min
Cook 15 min
Total 30 min
Serves 4
Ingredients
Step 1 — Bread the cutlets
- 4 veal cutlets (about 4 oz each, pounded ¼ inch thin)
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1½ cups fine breadcrumbs
- ½ tsp salt
- ¼ tsp white pepper
- Vegetable oil or clarified butter (for frying, about ½ inch deep)
Step 2 — Serve
- 2 lemons (cut into wedges)
- Fresh parsley (chopped)
- Boiled parsley potatoes or Kartoffelsalat
- Lingonberry or cranberry jam (optional)
Instructions
- 1
Prepare the cutlets
Pat veal dry and season both sides with salt and pepper. Set up a breading station: flour in one dish, beaten eggs in another, breadcrumbs in a third.
- 2
Bread and fry
Dredge each cutlet in flour, dip in egg, then coat thoroughly in breadcrumbs — press gently so crumbs adhere. Heat oil to 350°F in a wide skillet. Fry one schnitzel at a time 2–3 minutes per side until deep golden. Drain on paper towels. Keep warm in a 200°F oven.
- 3
Serve immediately
Serve hot with lemon wedges squeezed over the top. Garnish with parsley. Traditionally eaten with boiled potatoes or potato salad — never with sauce on the schnitzel itself.
Nutrition per serving: 420 cal · 32g protein · 28g carbs · 20g fat · 1g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
