Wienerschnitzel Recipe – Australian Special
Wienerschnitzel is a classic Austrian dish that features a tender, breaded veal cutlet. Crispy on the outside and juicy on the inside, it’s a beloved comfort food that’s often served with a lemon wedge and traditional accompaniments like potato salad or lingonberry sauce. Though traditionally made with veal, this recipe can also be adapted for pork or chicken.
- Prep Time15 min
- Cook Time15 min
- Perform Time1 hr
- Total Time1 hr 30 min
Wienerschnitzel Ingredients:
- 4 veal cutlets (about 1/4 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs (preferably fresh)
- Salt and black pepper to taste
- 1/2 cup vegetable oil or clarified butter (for frying)
- Lemon wedges (for serving)
- Fresh parsley (optional, for garnish)
How to make Wienerschnitzel:
Prepare the Cutlets: Place the veal cutlets between two sheets of plastic wrap or parchment paper. Gently pound with a meat mallet or rolling pin until they are about 1/4 inch thick. Season both sides with salt and black pepper.
Set Up Breading Station: Arrange three shallow dishes for breading. In the first dish, place the flour. In the second dish, beat the eggs. In the third dish, place the breadcrumbs.
Bread the Cutlets: Dredge each veal cutlet in the flour, shaking off excess. Dip into the beaten eggs, allowing any excess to drip off. Finally, coat thoroughly with breadcrumbs, pressing gently to adhere.
Heat Oil: Heat the vegetable oil or clarified butter in a large skillet over medium-high heat. You need enough oil to cover the bottom of the pan and help with even frying.
Fry the Schnitzels: Once the oil is hot (but not smoking), carefully add the breaded cutlets. Fry until golden brown and crispy, about 3-4 minutes per side. Adjust the heat as needed to prevent burning. Transfer to a paper towel-lined plate to drain any excess oil.
Serve: Garnish with fresh parsley if desired. Serve the schnitzels with lemon wedges on the side for a fresh squeeze of citrus.
Recipe Notes:
Veal Alternative: If veal is hard to find or too expensive, you can substitute with pork or chicken cutlets. Adjust cooking time as needed, especially for thicker pieces.
Breadcrumbs: Fresh breadcrumbs are ideal for a crispier coating, but dried breadcrumbs can also be used.
Clarified Butter: For an authentic flavor, clarified butter is preferred, but vegetable oil is a suitable substitute.
Serving Suggestions: Wienerschnitzel is traditionally served with a side of potato salad, cucumber salad, or lingonberry sauce. A simple green salad or steamed vegetables also pair well.
