Terumi Morita
June 12, 2026·Recipes

Wiener Schnitzel (Breaded Veal Cutlet)

A classic Wiener Schnitzel features paper-thin veal cutlets, lightly breaded and fried to achieve a puffy, golden crust.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A beautifully illustrated Wiener Schnitzel on a warm cream background, showcasing its light and puffy crust.
RecipeGerman
Prep20m
Cook15m
Serves2 portions
LevelMedium

Ingredients

  • 400 g thin veal cutlets
  • 100 g all-purpose flour
  • 2 large eggs
  • 150 g breadcrumbs
  • Salt to taste
  • Black pepper to taste
  • 500 ml vegetable oil for frying
  • Lemon wedges for serving

Steps

  1. Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until they are paper-thin, about 1/4 cm thick. Thinness is crucial for achieving the right texture.

  2. Season the flour with salt and pepper in a shallow dish. In another dish, beat the eggs, and in a third dish, place the breadcrumbs.

  3. Dredge each cutlet lightly in flour, shaking off excess, then dip in beaten eggs, and finally coat with breadcrumbs, ensuring a loose coverage.

  4. In a large skillet, heat the vegetable oil over medium-high heat until shimmering, about 180°C. The oil should be deep enough to submerge the cutlets partially.

  5. Carefully add the breaded cutlets to the hot oil and immediately swirl the pan. Fry for about 3-4 minutes per side until golden brown. Swirling helps the crust to puff away from the meat.

  6. Remove the schnitzels and drain on paper towels. Serve immediately with lemon wedges to squeeze over the top.

Why this works

The key to a perfect Wiener Schnitzel lies in the technique of pounding the meat until it is paper-thin. This ensures that the cutlet cooks quickly and evenly, allowing the crust to develop a delightful puffiness. By loosely breading the cutlet, you create air pockets that contribute to the soufflé-like texture of the crust. Frying in plenty of hot oil while swirling the pan allows the crust to lift off the meat, preventing it from sticking, which is essential. If the crust seems too dense or sticks to the cutlet, check the oil temperature; it should be hot enough to create a sizzling sound upon adding the meat. If it breaks, don’t worry—just reshape it and continue frying. The final result is a crispy, golden exterior that contrasts beautifully with the tender veal inside.