Entrée: Austria – Wiener Schnitzel (Viennese Schnitzel)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 veal cutlets (about 4–6 oz (115–170 g) each), pounded to about 1 / 8 inch (0.318 cm) thickness
Salt and white pepper to taste
1 / 2 cup (60 g) flour
2 eggs, beaten
1 cup (100 g) fine breadcrumbs (fresh or panko)
4 tbsp (60 ml) clarified butter or lard (for frying)
Lemon wedges, for serving
Chopped parsley (optional)

Show original ingredient measurements

4 veal cutlets (about 4–6 oz / 115–170 g each), pounded to about 1 / 8 inch thickness
Salt and white pepper to taste
1 / 2 cup (60 g) flour
2 eggs, beaten
1 cup (100 g) fine breadcrumbs (fresh or panko)
4 tbsp (60 ml) clarified butter or lard (for frying)
Lemon wedges, for serving
Chopped parsley (optional)

Instructions

1. Season veal with salt and white pepper. Dredge each cutlet in flour, shaking off excess.
2. Dip cutlets into beaten eggs, then press evenly into breadcrumbs to coat completely.
3. Heat clarified butter or lard in a large skillet over medium-high heat until shimmering.
4. Fry cutlets one or two at a time for 2–3 minutes per side until golden and crisp; avoid overcrowding.
5. Drain on paper towels, keep warm in a low oven if needed.
6. Serve immediately with lemon wedges and a sprinkle of parsley, alongside potato salad or boiled potatoes.