Wiener Schnitzel Recipe – Australian Special
Wiener Schnitzel is a classic Austrian dish that shines with its ultra-crispy breadcrumb exterior and tender veal interior. Each cutlet is pounded thin, coated in flour, egg, and breadcrumbs, then fried to a golden brown. Traditionally served with a wedge of lemon, this schnitzel pairs beautifully with potato salad, cucumber salad, or lingonberry sauce. Whether for a comforting weeknight dinner or a more elegant meal, this recipe delivers crisp texture, juicy meat, and that satisfying crunch in every bite.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Wiener Schnitzel Ingredients:
- 4 veal cutlets (about 5 ounces each)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs, beaten
- 1 cup breadcrumbs
- Oil or lard for frying
- Lemon slices for garnish
Prepare the Cutlets:
Place the veal cutlets between sheets of plastic wrap and pound them to about 1/4-inch thickness using a meat mallet or rolling pin.
Bread the Cutlets:
Set up three shallow dishes: one with flour mixed with salt, one with beaten eggs, and one with breadcrumbs.
Dredge each cutlet in flour, shaking off the excess.
Dip in the beaten eggs, allowing the excess to drip off.
Coat with breadcrumbs, ensuring an even layer without pressing the crumbs into the meat.
Fry the Cutlets:
Heat about 1/4 inch of oil or lard in a large skillet over medium-high heat until shimmering.
Fry the cutlets one at a time, cooking for about 2-3 minutes on each side until golden brown.
Transfer to a paper towel-lined plate to drain excess oil.
Serve:
Garnish with lemon slices and serve immediately with your choice of side dishes.
Recipe Notes:
Meat Substitutes: For cost or preference, you can replace veal with pork or chicken cutlets — results will vary slightly in flavor and texture.
Oil Temperature Matters: Make sure the oil is hot (medium-high) before frying so the coating crisps quickly without absorbing too much oil.
Do Not Overcrowd Pan: Fry cutlets one at a time or in small batches to maintain oil temperature and ensure even browning.
Bread Crumb Coating Tips: Shake off excess flour before dipping in egg and breadcrumbs but do not press crumbs in too firmly — loose crumbs fry up lighter and crunchier.
Serving & Garnish: Serve immediately with lemon slices. Classic sides like potato salad or a light cucumber salad complement the schnitzel well.
