Wiener Schnitzel Recipe

Prepare and flatten veal

Pat each veal cutlet dry with paper towels. If cutlets are thicker than 1/4–1/3 inch (6–8 mm), place a cutlet between two pieces of plastic wrap or parchment and gently pound with the smooth side of a meat mallet or a heavy skillet until even and about 1/4–1/3 inch thick. Trim any ragged edges so each cutlet is roughly uniform in size (about 4–5 oz / 120–140 g each).

Season both sides of each flattened cutlet lightly and evenly with kosher salt and freshly ground black pepper.

Set up dredging station

Arrange three shallow wide bowls or rimmed plates in a row: one with the all-purpose flour, a second with the eggs beaten together with the milk until homogenous, and a third with the dry fine breadcrumbs.

Bread the cutlets

Working with one cutlet at a time, dredge the seasoned veal first in flour, shaking off any excess so the surface is lightly coated. Dip into the egg mixture, letting excess drip back into the bowl. Finally press gently into the breadcrumbs so the surface is completely covered. Do not press excessively — you want a thin, even coating. Place the breaded cutlets on a wire rack set over a baking sheet and repeat with remaining cutlets. Let rest 10 minutes at room temperature to help the coating adhere.

Heat fat for frying

In a large heavy skillet (preferably stainless steel or cast-iron) pour in the neutral oil to a depth of about 1/4 inch (approximately 1 cup). Heat over medium-high until the oil registers 325–350°F (160–175°C) on an instant-read thermometer or until a cube of bread dropped in sizzles and turns golden in about 30–40 seconds. Lower the heat slightly if it begins to smoke; maintain a steady sizzle.

Fry the schnitzels

Working in a single layer (2 cutlets at a time depending on pan size), carefully slide a breaded cutlet into the hot oil. Fry 2.5–3 minutes on the first side without moving it so a golden crust forms. Flip carefully with tongs or a spatula and fry 2–2.5 minutes on the second side until evenly golden-brown and crisp and the internal temperature of the veal reaches 145°F (63°C). If the crust is browning too quickly, lower the heat slightly.

Finish with butter

When each pair of cutlets is nearly done, add 1/2 tablespoon unsalted butter to the pan and tilt the pan, spooning the foaming butter over the schnitzels for 10–20 seconds to enrich the crust. Transfer cooked schnitzels to a wire rack set over a baking sheet or paper towel-lined plate to drain briefly. Keep finished schnitzels warm in a low oven (175°F / 80°C) while you fry remaining cutlets.

Repeat frying and finishing with remaining cutlets, adding more oil if level drops and up to 1/2 tablespoon butter per batch as needed.

Serve

Transfer schnitzels to plates, garnish with chopped fresh parsley if using and serve immediately with lemon wedges on the side for squeezing over. Traditional accompaniments: potato salad, buttered parsley potatoes, or a simple green salad.