Wiener Schnitzel Recipe

High Protein 5 Last Update: Jan 05, 2026 Created: Jan 04, 2026

Serves: 4 People
Prepare Time: 10 minutes
Cooking Time: 15 minutes
Calories: -
Difficulty: Medium

Craving the taste of Austria right in your kitchen? Look no further than Wiener Schnitzel, a true culinary icon. This isn't just any fried cutlet; it's a masterpiece of simplicity and technique, defined by its thin, tender veal schnitzel, a perfectly blistered crust, and a quick "swimming" fry in hot clarified butter. Get ready to discover the secrets to making the real deal, transforming humble ingredients into an unforgettable meal.

Ingredients

Directions

Pound & Season the Veal: Place one veal cutlet between two pieces of plastic wrap or parchment paper. Using the flat side of a meat mallet or a rolling pin, pound the veal evenly to about ¼-inch thickness. You want it very thin but not torn. Repeat with the remaining cutlets. Season both sides of each pounded cutlet generously with kosher salt and freshly ground black pepper.
Set Up Your Breading Stations: Prepare three shallow dishes. In the first, combine the all-purpose flour with 1 teaspoon of salt. In the second, whisk the eggs until well beaten. In the third, spread out the fine dry breadcrumbs. Make sure your crumbs are fine, like sand, not coarse like panko, for that traditional texture.
Heat the Frying Fat: Add your clarified butter (or neutral oil with clarified butter) to your 12-inch skillet. You'll need enough fat to reach a depth of approximately ¾ to 1 inch. This depth is crucial for the schnitzel to "swim." Heat the fat over medium-high heat until it reaches a temperature of 340–360°F (170–180°C), as verified by an instant-read thermometer. Don't guess by smoke; a thermometer is your best friend here!
Dredge, Dip, & Crumb (Lightly!): Working with one cutlet at a time, first dredge it in the salted flour, shaking off any excess. Next, dip it into the beaten eggs, letting any excess drip off completely. Finally, place it into the fine breadcrumbs. Gently, very gently, pat the crumbs onto the veal, but do not press them firmly. You want a light, loose coating; this is key for the "soufflé" crust.
Fry Immediately & Let it "Swim": As soon as a cutlet is breaded, carefully slip it into the hot fat. The schnitzel should float and sizzle vigorously. Avoid crowding the pan; fry 1–2 cutlets at a time, depending on your skillet size. Cook for 2–3 minutes per side until it achieves a beautiful fox-gold color. As it fries, gently rock the pan or spoon hot fat over the top to encourage the coating to puff and blister. Flip once and cook for another 2–3 minutes until both sides are golden and crispy.
Drain & Serve: Using a spider or tongs, carefully remove the cooked schnitzel from the pan and place it on a wire rack set over a sheet pan. This allows excess fat to drain and keeps the crust crisp. Do not stack the schnitzels. Immediately serve with a fresh lemon wedge (a squeeze of lemon is essential!) and, if desired, a sprinkle of fresh parsley. Classic sides include Austrian potato salad or simple parsley potatoes. Let the fat recover to the target temperature between batches, and skim any dark crumbs to prevent burning.

Recipe Nutritional Values

The following nutritional values are per serving (one piece of cake)

Calories

~550-700 per serving (estimated)

Carbohydrates

~20-30g per serving (estimated)

Protein

~45-55g per serving (estimated)

Fat

~35-50g per serving (estimated)

Additional Information

This recipe provides a significant source of protein from the veal.
The fat content can vary based on the amount of clarified butter absorbed during frying.
Serving with fresh lemon adds a bright, low-calorie counterpoint to the richness.

Recipe Success Tips

Expert Cooking Tips

The "Soufflé" Crust: The magic of Wiener Schnitzel is its light, airy, blistered crust. This "soufflé" effect comes from keeping the breadcrumbs loose (don't press them!) and ensuring the schnitzel can "swim" in enough hot fat. The steam created underneath the loose coating causes it to puff up beautifully.
Don't Crowd the Pan: Frying too many cutlets at once will drop the oil temperature, leading to greasy, soggy schnitzel. Stick to 1-2 cutlets per batch. After each batch, skim any dark crumbs from the oil and allow the fat to return to the ideal 340-360°F before frying the next.
Thermometer Wins: An instant-read thermometer is your secret weapon. Hitting the precise entry temperature for your frying fat consistently guarantees a perfectly cooked, non-greasy schnitzel every time, beating any guesswork.

Troubleshooting Common Issues

Soggy, Greasy Schnitzel: This usually means your oil wasn't hot enough, or you let the breaded cutlets sit for too long before frying. Increase your fat temperature to the recommended range and fry immediately after breading.
Coating Falls Off: If your breading detaches, it's often due to pressing the crumbs too hard, causing them to compact, or steam getting trapped. Ensure a light, loose crumb coating, proper fat depth, and hot fat for a quick, even cook.
No Blistering/Pale Crust: A lack of blistering or a pale crust points to insufficient fat depth or crumbs that were pressed too firmly. Make sure you have ¾ to 1 inch of hot fat and remember: no pressing the crumbs! Let them adhere gently.

Ingredient Substitutions & Variations

Meat Alternatives: While true "Wiener Schnitzel" must be made with veal (it's legally defined in Austria!), you can certainly make delicious schnitzel with other meats. Pork loin (Schweineschnitzel) or chicken breast (Hähnchenschnitzel) are popular choices, but their flavor and texture will differ from the authentic veal version. Just remember, if it's not veal, it's not "Wiener Schnitzel."
Frying Fat: Clarified butter (Butterschmalz) provides the most authentic, nutty flavor. If you can't find it or prefer a lighter option, a neutral oil like canola, grapeseed, or safflower works well. For a flavor boost, add 1-2 tablespoons of clarified butter to your neutral oil.

Make-Ahead & Storage Instructions

Best Eaten Immediately: Wiener Schnitzel is undeniably at its peak when served fresh from the pan. The crispy, blistered crust is a fleeting delight.
Short-Term Storage: If you have leftovers, allow them to cool completely before storing them in an airtight container in the refrigerator for up to 2-3 days.
Reheating: To best re-crisp your schnitzel, place it in a skillet with a little hot fat (clarified butter or neutral oil) for 30-45 seconds per side. Avoid the microwave, which will make it soggy. You can also briefly reheat in a hot oven (around 375°F/190°C) until warmed through and crisp.

Frequently Asked Questions

Recommended Kitchen Tools

Time-Saving Tools & Ingredients Sometimes, a little help in the kitchen goes a long way. These tools and ingredients can make your Wiener Schnitzel journey smoother and more enjoyable.

Instant-Read Thermometer

Problem: Guessing your oil's temperature is a common pitfall when frying, leading to either soggy, greasy schnitzel (too cool) or burnt crumbs (too hot).
Agitate: This can be incredibly frustrating, ruining your hard work and leaving you with less-than-perfect results. You want that golden, crispy perfection, not a culinary disappointment!
Solution: An instant-read thermometer takes all the guesswork out. It ensures your frying fat is consistently in the ideal 340-360°F range, guaranteeing that beautiful, blistered crust every time.

Meat Mallet

Problem: Veal cutlets often come in varying thicknesses, and pounding them evenly by hand can be tricky and time-consuming.
Agitate: Unevenly pounded meat leads to uneven cooking—some parts might be overcooked and tough, while others are still underdone. This compromises the tender, delicate texture Wiener Schnitzel is famous for.
Solution: A sturdy meat mallet makes quick work of pounding your veal to a uniform ¼-inch thickness. This ensures even cooking, maximum tenderness, and that classic, expansive schnitzel shape.

Large, Shallow Dishes

Problem: Using small, deep bowls for your breading station can make the dredging process messy and inefficient, leading to flour, egg, and crumbs spilling over.
Agitate: A cluttered and messy workspace adds stress to cooking, and nobody wants to spend extra time cleaning up when they could be enjoying their meal.
Solution: Setting up your breading station with large, shallow dishes (like pie plates or wide baking dishes) makes it easy to coat the schnitzel without making a huge mess. It gives you plenty of room to maneuver the cutlets and ensures a light, even coating.