Wiener Schnitzel Recipe

Prepare cutlets

If using a whole veal leg or thicker cutlets, trim any excess fat and connective tissue. Place each cutlet between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound each cutlet from the center outward to an even thickness of about 1/8 inch (3 mm). Aim for 6–8 pieces from 1 lb depending on initial thickness. Season both sides lightly with the kosher salt and freshly ground black pepper.

Set up breading station

On a large plate or shallow dish, spread the all-purpose flour in an even layer. In a shallow bowl, whisk the eggs with the whole milk until smooth. On a second large plate, spread the dried breadcrumbs in an even layer. Keep the stations in order: flour → egg → breadcrumbs.

Bread the cutlets

Working one at a time, dredge a seasoned cutlet in flour, shaking off excess so only a light dusting remains. Dip the floured cutlet into the egg wash, allowing excess to drip off, then place it onto the breadcrumb plate. Gently press the breadcrumbs onto the meat to adhere, covering completely. Do not press so hard that the crumbs become compacted; a light, airy breading is traditional. Repeat with remaining cutlets. Place breaded cutlets on a wire rack or tray; let rest for 10–15 minutes to help the coating set.

Heat fat

In a large, wide skillet (preferably stainless steel or cast-iron) heat the neutral oil and butter together over medium-high heat. Use enough fat to come about 1/8–1/4 inch up the side of the pan. The butter adds flavor; the oil raises the smoke point. Heat until butter foams and small bubbles form around a piece of breadcrumb (test by dropping a few breadcrumbs — they should sizzle immediately but not burn). The ideal pan temperature is about 325–350°F (160–175°C). Adjust heat as necessary so the crust browns slowly and evenly.

Fry the schnitzel

Carefully add 1–2 cutlets to the hot fat without overcrowding (work in batches). Fry for 2.5–3 minutes on the first side until the underside is golden brown. Gently flip with a spatula or tongs and fry another 2–3 minutes until the second side is golden and the meat is cooked through. Maintain even heat; if breadcrumbs brown too quickly, reduce heat slightly. Transfer cooked schnitzel to a paper-towel–lined wire rack or plate set over a rack to drain. Keep warm in a low oven (200°F / 95°C) while frying remaining cutlets.

Finish

If desired, after removing the schnitzel from the pan, spoon a little hot fat over each cutlet to help flatten and gloss the crust. Serve hot with lemon wedges to squeeze over each schnitzel immediately before eating.

Plate schnitzels individually or family-style. Sprinkle with chopped parsley if using. Serve with lemon wedges and traditional sides such as potato salad, buttered parsley potatoes, or a simple mixed salad. Leftover schnitzel can be refrigerated for up to 2 days and gently reheated in a 350°F (175°C) oven on a wire rack to maintain crispness.