Classics · Austrian

Wiener
Schnitzel

Wiener Schnitzel
Time
30'
Diff.
medium
Kcal
620
/ serving
Servings
4
Gather 7 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 06

Pound the meat

600 g

Cut veal (top round or leg) (600 g) into 4 slices. Place each between two pieces of cling film and pound with a meat mallet to 3-4 mm thick. Work from the center outwards.

Tip
Thin meat is the essence of schnitzel — thick won't cook through before the breading burns.
Step 02 of 06

Salt the meat

600 g
1 łyżeczka

Sprinkle each slice of veal (top round or leg) (600 g) with salt salt (1 łyżeczka) on both sides.

Step 03 of 06

Set up breading station

100 g
3 szt
150 g

Pour wheat flour (100 g) on a flat plate. On a second, beat eggs (3 szt) with a fork. On a third, spread breadcrumbs (150 g). Line them up in this order.

Step 04 of 06

Bread the cutlets

600 g
100 g
3 szt
150 g

Coat each slice of veal (top round or leg) (600 g) first in wheat flour (100 g) (shake off excess), then dip in eggs (3 szt), finally coat in breadcrumbs (150 g). Don't press the breading — it should loosely attach.

Tip
Loose breading lifts off the meat during frying and gets wavy — the signature look of real schnitzel.
Step 05 of 06

Fry in butter

250 g
600 g

In a 28 cm pan heat clarified butter (ghee) (250 g) over medium-high heat. The butter should be deep enough for the schnitzel to float — at least 1 cm. It's ready when a breadcrumb tossed in sizzles instantly. Fry schnitzels one at a time for 60-90 seconds per side, spooning hot butter over the top. The breading should be golden.

Tip
Don't use regular butter — it will burn. Clarified (ghee) handles high heat and adds flavor.
Step 06 of 06

Serve

1 szt

Place schnitzels on paper towel for 30 seconds to drain fat. Serve immediately with a wedge of lemon (1 szt) for squeezing.

Wiener Schnitzel
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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