This Classic Schnitzel Recipe is a traditional Austrian dish featuring thin, tender meat cutlets breaded and fried to golden perfection. Crispy on the outside, juicy on the inside—perfect with lemon wedges, potatoes, or salad!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 4 veal, pork, or chicken cutlets (about 150g each)
- Salt & pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably fresh)
- 3-4 tbsp vegetable oil or clarified butter
- Lemon wedges for serving
- Optional garnish: parsley
Instructions
- Prepare meat: Place cutlets between plastic wrap and gently pound with a meat mallet until about 1/4 inch thick. Season with salt and pepper.
- Bread the cutlets: Dredge each cutlet in flour, shake off excess, dip in beaten eggs, then coat evenly with breadcrumbs.
- Cook: Heat oil in a large skillet over medium-high heat. Fry cutlets 3-4 minutes per side until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
- Drain & serve: Place cooked schnitzels on paper towels to remove excess oil. Serve immediately with lemon wedges and optional parsley garnish.
Tips & Variations
- Use veal for traditional Wiener Schnitzel, or chicken/pork for easy home versions.
- For extra crispiness, use panko breadcrumbs.
- Serve with potato salad, spaetzle, or roasted vegetables for a full meal.
- Add a sprinkle of paprika to breadcrumbs for a subtle flavor twist.
