Wienerschnitzel Recipe – Australian Special
Wienerschnitzel is the ultimate comfort food if you crave something crispy, tender, and utterly satisfying. This classic veal cutlet, pounded thin, coated in flour, egg, and fresh breadcrumbs, then fried until golden brown, delivers crunch and juicy flavor in every bite. Though its roots are Austrian, this recipe adapts beautifully with pork or chicken for those who prefer. Serve with a squeeze of lemon and traditional sides like potato salad or lingonberry sauce—or fresh steamed vegetables—for a meal that evokes both elegance and homey warmth.
- 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: Swap in pork or chicken cutlets if veal is unavailable or expensive, adjusting cook time accordingly.
Breadcrumbs: Use fresh breadcrumbs for extra crispness; dried breadcrumbs can be used, but may not be quite as crunchy.
Fat Choice: Clarified butter offers a richer flavor, but neutral vegetable oil works well for frying.
Cooking Temperature: Heat oil until hot but not smoking, to ensure a golden crust without burning.
Serving Suggestions: Traditional sides include potato salad, cucumber salad, or lingonberry sauce; green salad or steamed vegetables also pair nicely.
