Wiener Schnitzel is one of the most famous dishes to come out of Austria and is deeply associated with the city of Vienna. This iconic dish consists of thinly pounded veal that is breaded and fried until golden, resulting in a crisp exterior and tender interior. Simple in ingredients yet precise in technique, Wiener Schnitzel represents the elegance and discipline of traditional Austrian cooking.
The dish dates back to the 19th century and has long been a symbol of Viennese cuisine. Traditionally served with lemon wedges and a light side dish, Wiener Schnitzel is enjoyed in both fine restaurants and family kitchens. Its popularity has spread far beyond Austria, but authentic preparation remains rooted in careful breading and proper frying.
This Wiener Schnitzel Austria recipe stays true to classic methods while remaining approachable for home cooks. With a few simple steps and attention to detail, you can recreate this timeless European dish in your own kitchen.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Schnitzel
- 4 veal cutlets (about 150 g each)
- Salt, to taste
- Plain flour, for dredging
- 2 large eggs
- 1 cup fine breadcrumbs
- Vegetable oil or clarified butter, for frying
For Serving
- Lemon wedges
- Fresh parsley (optional)
Step-by-Step Instructions
- Place each veal cutlet between two sheets of plastic wrap.
- Gently pound the meat with a meat mallet until thin and even, about 3–4 mm thick.
- Season both sides lightly with salt.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Dredge each cutlet in flour, shaking off excess.
- Dip into the beaten eggs, ensuring full coverage.
- Coat with breadcrumbs without pressing them into the meat.
- Heat oil or clarified butter in a wide pan over medium-high heat.
- Fry each schnitzel for 2–3 minutes per side until golden and crisp.
- Remove and drain briefly on paper towels.
- Serve immediately with lemon wedges.
Cooking Tips & Variations
- Always use fine breadcrumbs for an authentic texture.
- Do not press the breadcrumbs onto the meat, as this prevents the classic light, puffed crust.
- Fry in enough oil so the schnitzel can float slightly, ensuring even browning.
- If veal is unavailable, chicken or pork can be used, though the dish would technically no longer be called Wiener Schnitzel.
- For a lighter variation, serve with a simple salad instead of potatoes.
What to Serve With Wiener Schnitzel
- Potato salad with a light vinegar dressing
- Boiled or parsley potatoes
- Fresh green salad
- Lingonberry or cranberry sauce
- Cucumber salad
These traditional sides complement the crisp schnitzel without overpowering its delicate flavour.
Storage & Reheating
Wiener Schnitzel is best enjoyed fresh. Leftovers can be stored in the refrigerator for up to one day. To reheat, place in a hot oven for a few minutes until crisp. Avoid microwaving, as this will soften the coating and reduce texture quality.
Frequently Asked Questions
Is Wiener Schnitzel always made with veal?
Authentic Wiener Schnitzel is traditionally made with veal. Versions made with other meats are common but should be named accordingly.
Why shouldn’t I press the breadcrumbs onto the meat?
Loose breadcrumbs allow the coating to puff and separate slightly during frying, creating the classic crispy texture.
Can I prepare Wiener Schnitzel ahead of time?
It is best cooked just before serving. Preparing it ahead can affect crispness and overall quality.
Final Thoughts
This Wiener Schnitzel Austria recipe showcases the beauty of simple ingredients prepared with care and precision. Crispy, golden, and perfectly balanced, it remains one of Europe’s most beloved comfort dishes. Whether served for a special occasion or a satisfying family meal, Wiener Schnitzel delivers timeless flavour and tradition straight from Austria to your table.
