Austrian Wiener Schnitzel Veal (Printable Version)

Tender veal cutlets pounded thin, breaded, and fried crisp with a golden crust and fresh lemon garnish.

# What You Need:

→ Veal

01 - 4 veal cutlets (5.3 oz each), pounded to 0.25 inch thickness

→ Breading

02 - 0.88 cup all-purpose flour
03 - 2 large eggs
04 - 4 tablespoons whole milk
05 - 1.3 cups fine dry breadcrumbs

→ Frying

06 - 1 cup clarified butter or neutral oil for frying

→ Garnish & Serving

07 - 1 lemon, cut into wedges
08 - 2 tablespoons chopped fresh parsley (optional)

# How to Make It:

01 - Place each veal cutlet between two sheets of plastic wrap and gently pound with a meat mallet until 0.25 inch thick. Pat dry with paper towels and season both sides lightly with salt and pepper.
02 - Arrange flour in one shallow dish. In a second dish, beat eggs with milk. Place breadcrumbs in a third shallow dish.
03 - Dredge each cutlet first in flour, shaking off excess. Dip into the egg and milk mixture, then coat thoroughly with breadcrumbs. Avoid pressing breadcrumbs to maintain a light, crisp crust.
04 - Heat clarified butter or oil in a large skillet over medium-high heat until shimmering. Fry cutlets one or two at a time for 2 to 3 minutes per side until golden brown, spooning hot fat over the top for even browning.
05 - Remove schnitzels with a slotted spatula and drain briefly on paper towels. Serve immediately with lemon wedges and sprinkle with fresh parsley if desired.

# Expert Advice:

01 -
  • The contrast of a shattering crust giving way to juicy, delicate veal is genuinely addictive and restaurant-quality achievable at home.
  • It comes together faster than you'd expect, making it perfect for impressing someone on a weeknight without hours of fussing.
02 -
  • Never press the breadcrumbs into the meat—that one mistake turns your crust from shatteringly crisp to dense and dull, and no amount of heat can fix it afterward.
  • The pan temperature is everything; if your fat isn't properly hot, the coating will absorb oil instead of crisping, and you'll end up with something slick rather than golden.
03 -
  • Buy your veal from a butcher and ask them to pound it for you if you're nervous; they've done it thousands of times and will get it perfectly thin.
  • Make clarified butter ahead of time and keep it in the fridge—having it ready removes one decision from cooking day and ensures you get the best crust.
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