Wiener Schnitzel
Wiener Schnitzel — literally "Viennese cutlet" — is considered Austria's unofficial national dish, though its origins remain disputed: some culinary historians link it to the Italian cotoletta alla milanese, brought to Vienna by Field Marshal Radetzky in the 19th century, while others argue that breaded meat was already an independent Viennese technique. The name is legally protected: in Austria, only the veal version may officially be called "Wiener Schnitzel" — pork versions must be labeled "Schnitzel Wiener Art" (Viennese-style schnitzel). The crust should stay slightly separated from the meat, forming a small air pocket — a hallmark of correct preparation, achieved by not pressing the breadcrumbs firmly into the meat. Traditional Viennese cooks insist the fat must fully cover the cutlet while frying, almost like deep-frying rather than merely greasing the pan bottom — otherwise the crust browns unevenly.
Thin-pounded veal cutlet
The veal cutlet is pounded very thin, for a quick and even fry.
Triple breading layer
The meat passes through flour, beaten egg and breadcrumbs, in that strict order, for a crust that puffs up while frying.
Fried in clarified butter
Fried in clarified butter or lard, the pan gently shaken so the crust ripples naturally.
Fresh lemon wedge
Served simply, with just a lemon wedge squeezed over it right before the first bite.
Ingredients 4 servings
- 4 veal cutlets (150g each), pounded thin
- Salt to taste
- 1/2 cup flour
- 2 large eggs, beaten
- 1 1/2 cups fine breadcrumbs
- 150g clarified butter or lard, for frying
- 1 lemon, sliced
- Fresh parsley, for garnish
How to make it
- 1PREPARE THE MEAT: Pound the veal cutlets between two sheets of plastic wrap, with a meat mallet, until about 5mm thick.
- 2Salt the cutlets on both sides.
- 3SET UP THE BREADING STATIONS: Put the flour in a flat dish, the beaten eggs in another, and the breadcrumbs in a third.
- 4COAT IN FLOUR: Pass each cutlet through the flour, shaking off the excess.
- 5COAT IN EGG: Dip the cutlet in the beaten egg, covering the whole surface.
- 6COAT IN BREADCRUMBS: Immediately sprinkle breadcrumbs over the meat, pressing gently, without pressing the crumbs into the meat — the crust needs to stay loose so it can puff up while frying.
- 7HEAT THE FAT: Heat the clarified butter or lard in a large pan over medium-high heat, until it sizzles lightly on contact with the breadcrumbs.
- 8FRY: Fry the cutlets 2-3 minutes per side, gently shaking the pan side to side while frying, so the fat washes over the crust and makes it ripple.
- 9DRAIN: Remove the cutlets onto a plate lined with paper towels, to remove the excess fat.
- 10SERVE: Serve immediately, with lemon slices and fresh parsley.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
