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–+ servings
Double wiener schnitzel
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5 from 2 votes

Wiener Schnitzel

Classic Wiener Schnitzel—veal pounded thin, breaded, and fried in clarified butter
Prep Time10 minutes
Active Time10 minutes
Total Time20 minutes
Course: dinner, Main Course
Cuisine: Austrian, German
Keyword: breaded, comfort food, fried, veal
Yield: 2 People
Calories: 506kcal

Equipment

  • Heavy duty frying pan

Materials

  • 2 veal cutlets
  • salt and pepper to taste
  • 1 cup all-purpose flour
  • 2 large eggs beaten
  • 1½ cups fine breadcrumbs
  • 1 cup clarified butter
  • 2 wedges lemon for serving

Instructions

  • Pound the cutlets until very thin — about ⅛ inch.
    Tenderize the veal
  • Season both sides with salt and pepper.
  • Set up a breading station
    Dip veal in flour wiener schnitzel
  • Place flour, beaten eggs, and breadcrumbs in three separate shallow dishes.
    Egg wash for Wiener Schnitzel
  • Dredge each cutlet in flour (shake off excess), dip in egg, then coat in breadcrumbs.
    Dredge in Breadcrumbs wiener schnitzel
  • Heat ¼ inch of clarified butter in a wide pan over medium high until shimmering.
    Clarified butter wiener schnitzel
  • Fry each schnitzel 2–3 minutes per side, gently swirling the pan so hot fat washes over the top.
    Turn Wiener schnitzel over
  • They should puff slightly and turn deep golden.
  • Transfer to a rack or paper towels to drain.
    Blot wiener schnitzel on a paper towel
  • Serve immediately with lemon wedges and traditional sides.
    Double wiener schnitzel

Video

Nutrition

Serving: 1schnitzel | Calories: 506kcal | Carbohydrates: 44g | Protein: 34g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 200mg | Sodium: 890mg | Potassium: 552mg | Fiber: 2g | Sugar: 3g | Vitamin A: 475IU | Calcium: 117mg | Iron: 4.2mg