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 20 min

Cook 10 min

Additional 15 min

Total 45 min

Ingredients

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

4 veal escalopes (about 5.5–6.5 oz (150–180 g) each), patted dry
Salt and freshly ground black pepper, to taste
3 / 4 cup (100 g) plain flour
2 large eggs, beaten
2 cups (200 g) fine dry breadcrumbs
1 / 3 to 1 / 2 cup (80–120 g) clarified butter or a mixture of clarified butter and neutral oil, for frying
Lemon wedges and chopped parsley, for serving

Show original ingredient measurements

4 veal escalopes (about 5.5–6.5 oz / 150–180 g each), patted dry
Salt and freshly ground black pepper, to taste
3 / 4 cup (100 g) plain flour
2 large eggs, beaten
2 cups (200 g) fine dry breadcrumbs
1 / 3 to 1 / 2 cup (80–120 g) clarified butter or a mixture of clarified butter and neutral oil, for frying
Lemon wedges and chopped parsley, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place each escalope between plastic wrap and gently pound to about 0.118 to 0.157 in (3–4 mm) thickness; season both sides with salt and pepper.
2. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour (shake off excess), dip in egg, then press into breadcrumbs so they’re evenly coated; shake off loose crumbs.
3. Chill coated cutlets 10–15 minutes on a tray to help the coating adhere.
4. Heat clarified butter in a large skillet over medium-high heat — enough to shallow-fry with the fat coming halfway up the cutlet. Fry schnitzels one or two at a time until deep golden, about 2–3 minutes per side.
5. Drain briefly on paper towel-lined plate, do not stack. Serve immediately with lemon wedges and parsley.

1. Place each escalope between plastic wrap and gently pound to about 3–4 mm thickness; season both sides with salt and pepper.
2. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour (shake off excess), dip in egg, then press into breadcrumbs so they’re evenly coated; shake off loose crumbs.
3. Chill coated cutlets 10–15 minutes on a tray to help the coating adhere.
4. Heat clarified butter in a large skillet over medium-high heat — enough to shallow-fry with the fat coming halfway up the cutlet. Fry schnitzels one or two at a time until deep golden, about 2–3 minutes per side.
5. Drain briefly on paper towel-lined plate, do not stack. Serve immediately with lemon wedges and parsley.