A very thin, breaded and pan-fried cutlet made from veal. It is one of the best known specialities of Viennese cuisine.
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Difficulty
Medium
Skills Required
Shallow Frying
Ingredients & Nutrition
600 kcal
Calories
40g
Protein
30g
Fat
40g
Carbs
2g
Fiber
1g
Sugar
500mg
Sodium
- 4, very thin Veal Cutlets
- 1 cup All-Purpose Flour
- 2, beaten Eggs
- 2 cups Fine Breadcrumbs
- for frying Clarified Butter or Lard
- for serving Lemon Wedges
Equipment Needed
- Shallow Bowls
- Large Skillet
- Meat Mallet
Let AI Suggest Variations
- Use pork (Schweineschnitzel) or chicken (Hähnchenschnitzel) instead of veal.
- Serve with lingonberry jam for a sweet and tart contrast.
- Top with a fried egg for a "Holstein" style schnitzel.
- Use panko breadcrumbs for an extra crispy coating.
Instructions:
1. Pound the veal cutlets even thinner between two sheets of plastic wrap.
2. Set up a breading station: one dish for flour, one for beaten eggs, and one for breadcrumbs.
3. Lightly salt the cutlets. Dredge them in flour, then dip in the egg, and finally coat evenly with breadcrumbs.
4. Heat a generous amount of clarified butter or lard in a large skillet over medium-high heat.
5. Fry the schnitzel for 2-3 minutes per side, until golden brown and crispy. The schnitzel should "swim" in the fat.
6. Remove from the skillet and drain on paper towels.
7. Serve immediately with lemon wedges and a side of potato salad or parsley potatoes.