Some food traditions are too good to skip, and Wiener schnitzel is one of them. Thin meat, a golden breadcrumb crust, and a portion that barely fits on the plate: there is plenty to like before the first bite. Its origins, however, come with a little Austrian-Italian rivalry. One popular story credits Field Marshal Radetzky with bringing cotoletta alla milanese from Italy to Vienna around 1848. The awkward detail is that Wiener schnitzel was already mentioned in Austrian cuisine in 1831, so that story does not quite settle who borrowed what. Personally, I think the Italians can let Vienna have this one. They are hardly short of dishes to be proud of.
Wiener Schnitzel Recipe
Below is a reliable recipe for four, based on the classic Austrian method. The ingredients are simple, but the technique matters: pound the veal thinly, keep the breadcrumb coating loose, and fry each schnitzel in enough hot fat to create that light, crisp crust.
Ingredients
- 4 veal cutlets, approximately 150–180 g (5–6 oz) each
- 100 g (¾ cup) all-purpose flour
- 2 large eggs
- 100 g (¾ cup) fine, plain breadcrumbs
- Salt and freshly ground black pepper
- Clarified butter or neutral frying oil, enough for the schnitzels to move freely in the pan
- 1 lemon, cut into wedges, for serving
Preparation time: 25 minutes · Cooking time: 20 minutes · Total time: 45 minutes · Serves: 4
Instructions
- Pound the veal cutlets between two sheets of parchment paper until they are approximately 4–5 mm thick. Season both sides lightly with salt and pepper.
- Place the flour and breadcrumbs on two separate plates. Beat the eggs with a fork in a shallow bowl or on a third plate.
- Coat each cutlet lightly in flour and shake off the excess. Dip it into the beaten eggs, making sure the entire surface is covered.
- Lay the cutlet in the breadcrumbs and turn it over to coat both sides. Do not press the crumbs firmly into the meat, as a loose coating helps create the characteristic light and slightly puffed crust.
- Heat a generous amount of clarified butter or neutral oil in a large frying pan. The fat is ready when a few breadcrumbs immediately begin to sizzle.
- Fry the schnitzels in batches for approximately 2–4 minutes on each side, depending on their thickness. Gently move the pan while they cook so that the hot fat washes over the crust.
- When the schnitzels are evenly golden, lift them from the pan without piercing the coating and briefly drain them on paper towels.
- Serve immediately with lemon wedges and potato salad, parsley potatoes, or a simple green salad.
Recipe Tips
Dried white bread rolls make excellent homemade breadcrumbs if you want to go that route instead of buying them ready-made. Veal is the classic choice for Wiener schnitzel, but pork makes a good alternative if that is what you prefer or have available — just keep in mind that only the veal version can technically be called “Wiener Schnitzel,” with pork typically labeled “Schnitzel Wiener Art” on Austrian menus.
Lard is a traditional frying fat if you want to go further into authentic territory, though clarified butter or a neutral oil both work well. What I enjoyed most about the schnitzels we tried in Vienna was the contrast between that delicate coating and the juicy meat underneath. Pounding the meat thin helps it cook quickly, but it also means there is little room for overcooking, so keep an eye on the pan once the schnitzels go in.
If you have leftovers, reheating in a hot oven or air fryer keeps the crust far crisper than a microwave, which tends to leave the breading soft and slightly soggy.
What to Serve with Wiener Schnitzel
For me, the first choice is potato salad, whether the schnitzel is made with veal or pork. I especially like a little sliced green onion in the salad for freshness, with a wedge of lemon alongside the meat. If you enjoy a creamy dip, our suggestion is one part mayonnaise mixed with two parts sour cream, chopped parsley, and salt and pepper to taste. It is a personal addition rather than a traditional accompaniment, and I would serve it on the side to keep the crust from softening.
Of course, cooking schnitzel at home is only part of the pleasure. In Vienna, we also visited Figlmüller to try the generous portions that have made its name so familiar. If you are wondering whether the experience lives up to its reputation, our Figlmüller review covers what we ate and what we thought of it.
Wiener Schnitzel Recipe Questions
Can Wiener schnitzel be stored and eaten later?
Yes, although Wiener schnitzel is at its best immediately after frying. As it sits, the breadcrumb coating absorbs moisture from the meat and gradually loses its crispness. Allow leftovers to cool, place them in an airtight container lined with a paper towel, and refrigerate them promptly. Reheat the schnitzel in a hot oven or air fryer rather than a microwave, which is more likely to leave the crust soft and soggy.
What meat is used for authentic Wiener schnitzel?
Authentic Wiener schnitzel is made with a thinly pounded veal cutlet. Pork, chicken, and turkey can all be prepared using the same breading method, but in Austria a pork version is commonly described as Schnitzel Wiener Art, meaning schnitzel prepared in the Viennese style.
What is the difference between schnitzel and Wiener schnitzel?
Schnitzel is a broad term for a thin cutlet of meat, which may be breaded or prepared in another style. Wiener schnitzel refers specifically to the Viennese version made from veal, coated with flour, beaten egg, and fine breadcrumbs before being fried until golden.
How do you keep Wiener schnitzel crispy?
Use fine, plain breadcrumbs and do not press them firmly into the meat. Fry the schnitzel immediately after breading it, use enough hot fat for it to move freely in the pan, and avoid overcrowding. Once cooked, drain it briefly and serve it without covering it, as trapped steam quickly softens the crust.
What is the best oil or fat for Wiener schnitzel?
Clarified butter gives Wiener schnitzel a rich flavor and is one of the classic choices. Lard is another traditional option, while a neutral oil with a high smoke point is practical and works well at home. Whichever you choose, use enough for the schnitzel to fry freely rather than sit directly against the bottom of the pan.
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