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Bring some Austrian comfort to your table in minutes with Wiener Schnitzel. It's a real treat—crunchy outside and really tender inside. Whenever I want to whip up something special, this dish is always a winner at my place.
I first gave Wiener Schnitzel a go one surprise weekend when the whole family dropped by. Everyone loved it! Now it's my go-to for big family meals because it never flops.
Tasty Ingredients
- Veal, Pork, or Turkey Cutlets: Choose your favorite—they're all great. Look for fresh meat with a bit of marbling. That gives you the most flavor.
- Pepper and Salt: Keep it simple to boost the meat's taste. Grind it fresh for a little extra oomph.
- Flour: You start coating with this—it helps the crumb stick.
- Egg: Lets your crumb cling to the meat. Room temperature eggs coat more evenly.
- Bread Crumbs: You want that crispy, bubbly crust. Go for coarse crumbs if you can—they trap air best.
- Butter or Clarified Butter: These give the schnitzel its classic taste and help it crisp up. Clarified butter keeps splatter down and makes things crispier.
- Lemon and Parsley: Fresh parsley brightens things up, and a little lemon wakes up the flavors.
Step-by-step Directions
- Add garnish and serve:
- Top with lemon wedges and parsley. Don't wait—dig in while it's still hot!
- Let drain:
- Drop the cooked schnitzel onto paper towels. That way they don't get greasy. Serve them straight away for max crunch.
- Flip and finish:
- Flip once when the bottom turns golden brown. Crisp up the other side too. Top up the fat if you need so they float a little and get crunchy all over.
- Fry the schnitzels:
- Get your butter or clarified butter hot in a big skillet on medium-high. Toss a crumb in to check the temperature—it should sizzle right away. Only fry one or two schnitzels at a time so they each have room.
- Bread them:
- First, dredge your meat in flour, shake off the extra. Slide it through the egg, then into the crumbs. Don't press—leave the coating light for big bubbles.
- Set up your dredging line:
- Line up three deep plates: one for flour, one for beaten eggs, the last for bread crumbs.
- Season it:
- Coat both sides of the meat with salt and pepper. Rub it in with your hands so every bit has flavor.
- Pound the cutlets thin:
- Lay plastic wrap over the meat and gently pound it with a mallet until you get them nice and thin. Don't tear them—the thinner they are, the more tender they'll be.
- Prep your meat:
- Pat the meat dry with kitchen paper. Dry meat holds the crumb coating better and stays juicy.
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What to know
Best results come from freshly pounded meat. To get that signature crunch, coat the schnitzel in flour, then egg, then crumbs—don't switch it up. This is perfect when you want something quick but still fancy. I especially love squeezing fresh lemon on top. The way the crisp coating and zesty juice mix takes me back to big family parties—everybody was waiting for that first crunch, and you could hear people munching all around the table.
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Storage tips
Wiener Schnitzel is best when it's just made, but leftovers keep well for a day or two in the fridge if you wrap them up. Heat them back up in the oven on medium so they get crispy again. For freezing, wrap them up tight and pop straight from the freezer into the oven—otherwise, the crumb gets soggy.
Ingredient swaps
Veal is the original, but pork and turkey work just fine. Veggie lovers—try using celery root slices. Just make sure your cutlets are thin and good quality.
Serving ideas
Classic sides are potato salad, cucumber salad, or hot crispy fries. Lingonberry sauce fits perfectly. Toss on a fresh green salad for a cool touch. They’re also super with asparagus or green bean salad.
Culture background
This dish is a big deal in Austria. It's been around since the 1800s and was always served for celebrations. It really brings people together. That gold-brown crust is famous—it basically promises a big bite of happiness from the start.
Recipe FAQs
- → Which type of meat works best for Wiener Schnitzel?
People usually pick veal. Pork or turkey are also fine if you want something different.
- → How do I get that fluffy coating?
Don’t push the breadcrumbs on—just turn the meat in them gently. Let it float in the oil while frying for the best texture.
- → What’s the best fat for frying?
Clarified butter gives you the real deal flavor, but a bit of plant oil or a mix gets the job done too.
- → What’s the trick to juicy schnitzel?
Pound your meat thin, fry it quickly at high heat, and don’t leave it in the pan too long. That way you get tender inside every time.
- → What goes well on the side?
Grab some potato salad, fries, parsley potatoes, or cucumber salad—can’t go wrong with any of those.
- → Why put lemon juice on top?
Lemon wedges really brighten up those flavors and keep things fresh.