Wiener Schnitzel Recipe
Breaded and fried veal cutlet served with lemon.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Serving Ingredients
Method
Preparation
- 1
Prepare the Veal
Pound the veal cutlets to about 1/4 inch thickness using a meat mallet or rolling pin. This helps to tenderize the meat and ensures even cooking.
- 2
Set Up Breading Station
Set up your breading station with three shallow dishes: one with flour seasoned with salt and pepper, one with beaten eggs, and one with breadcrumbs.
Breading and Cooking
- 3
Bread the Cutlets
Dredge each veal cutlet in the flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the cutlet with breadcrumbs, pressing gently to adhere.
- 4
Heat the Oil
In a large frying pan, heat the vegetable oil over medium-high heat until it shimmers. You can test the temperature by dropping a breadcrumb in; if it sizzles, the oil is ready.
- 5
Fry the Schnitzels
Carefully add the breaded veal cutlets to the hot oil, cooking in batches if necessary to avoid overcrowding. Fry each cutlet for about 3-4 minutes on each side or until golden brown and crispy.
- 6