Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Meat
Coating
Pan
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Coat · About 8 min
- Season 600 g veal cutlets, pounded 5 mm thick, ¾ tsp salt, ¼ tsp pepper, then coat in flour, egg and crumbs from 80 g plain flour, 2 eggs, beaten, 160 g breadcrumbs; do not press crumbs hard.
Fry · About 3 min
- Heat 250 ml neutral oil, 50 g butter over medium-high heat. Shallow-fry cutlets in batches 2–3 minutes per side until golden and 63°C / 145°F.
Check: Look for this result: golden and 63°C / 145°F.
Serve · About 3 min
- Drain, rest 3 minutes and add 40 ml lemon juice.
Tips
- Thin evenly pounded cutlets cook before the crumbs burn.
- Judge Wiener Schnitzel by the texture and doneness signs in its steps. Your pan and heat affect how long Wiener Schnitzel takes to cook.
Substitutions
- Use pork loin for a pork schnitzel adaptation.
Storage
- Get perishable Wiener Schnitzel into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Wiener Schnitzel within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Wiener Schnitzel to 74°C / 165°F, stirring or turning it for even heating. When Wiener Schnitzel is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
- If Wiener Schnitzel includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Wiener Schnitzel becomes softer in storage.
Make ahead
- Prepare the coating ingredients for Wiener Schnitzel ahead and keep them separate. Apply the coating to Wiener Schnitzel shortly before cooking. Fry Wiener Schnitzel on the day of serving to keep the surface crisp. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Wiener Schnitzel?
Thin evenly pounded cutlets cook before the crumbs burn.
What can I substitute in Wiener Schnitzel?
Use pork loin for a pork schnitzel adaptation.
Can I prepare Wiener Schnitzel ahead?
Prepare the coating ingredients for Wiener Schnitzel ahead and keep them separate. Apply the coating to Wiener Schnitzel shortly before cooking. Fry Wiener Schnitzel on the day of serving to keep the surface crisp. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
