Easy Homemade Traditional Viennese Schnitzel — Crispy, Classic & (Sometimes) Healthy

There’s something about the first bite of a perfectly golden Viennese Schnitzel that takes me back to a chilly afternoon in Vienna—steam rising from the cafés, laughter spilling out of a tiny restaurant, and the satisfying crunch of the schnitzel on my plate. Viennese Schnitzel is comfort food with polish: simple, elegant, and deeply satisfying.

This recipe is for anyone who wants an easy, traditional Viennese Schnitzel at home—perfect for a weeknight dinner, a Sunday family meal, or a special holiday spread. It’s the kind of dish that makes guests smile and leftovers feel like a treat.

🧂 Ingredients

• 4 veal cutlets (classic) or pork/chicken cutlets, about 4–6 oz (120–170 g) each
• Salt and freshly ground black pepper
• 1 cup (120 g) all-purpose flour
• 2 large eggs, beaten
• 1 cup (100–120 g) fine breadcrumbs (or panko for extra crunch)
• 1/2 cup (120 g) clarified butter (Butterschmalz) or a neutral oil (canola, sunflower) + 2 tbsp butter for flavor
• Lemon wedges, for serving
• Fresh parsley, finely chopped (optional, for garnish)

Optional for traditional touch:

• A wedge of lemon and a sprinkle of parsley per plate

👩‍🍳 Directions

1. Prep the cutlets: Place each cutlet between two sheets of plastic wrap or parchment. Gently pound with a meat mallet until about 1/4 inch (6 mm) thick. (Tip: even thickness = even cooking.)
2. Season: Remove wrap and season both sides lightly with salt and pepper.
3. Set up breading station: Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.
4. Dredge: Lightly coat a cutlet in flour, shaking off excess. Dip into beaten egg, then gently coat with breadcrumbs. Do not press crumbs into the meat — you want a light, airy crust.
5. Rest the breaded cutlets for 10 minutes on a cooling rack (this helps the crust adhere and crisp up).
6. Heat the fat: In a large skillet, add enough clarified butter or oil to cover the pan surface by about 1/8–1/4 inch. Heat over medium-high until shimmering but not smoking (about 350°F / 175°C). A small breadcrumb should sizzle on contact.
7. Fry the cutlets: Add cutlets one at a time, laying them away from you. Cook 3–4 minutes per side until golden brown. Avoid overcrowding the pan. Flip only once.
8. Drain & rest: Transfer cooked schnitzels to a wire rack or paper towel-lined plate and let rest 2–3 minutes. This keeps the crust crisp.
9. Serve: Squeeze fresh lemon over each schnitzel and garnish with parsley. Serve immediately.

Total active frying time: about 6–8 minutes per cutlet. Overall prep + cook: ~25–35 minutes.

💡 Tips & Variations

• Classic technique: Use clarified butter (Butterschmalz) for authentic flavor and a higher smoke point.
• Don’t press the crumbs: Pressing makes the crust dense. A light, airy coating is the signature of Viennese Schnitzel.
• Temperature tip: Keep pan between medium and medium-high. If the oil smokes, lower the heat. If the crust browns too quickly, reduce the heat.
• Air fryer (lower fat): Spray breaded cutlets lightly with oil and air-fry at 400°F (200°C) for 10–12 minutes, flipping halfway. Results are slightly different but excellent.
• Oven-baked (healthier): Place breaded cutlets on a wire rack over a baking sheet, brush with melted butter or oil, and bake at 425°F (220°C) for 12–15 minutes, flipping once.
• Gluten-free: Use gluten-free all-purpose flour and gluten-free breadcrumbs or crushed rice crackers. Almond flour works for low-carb but will brown faster—watch heat.
• Low-carb/Keto: Swap breadcrumbs for finely ground pork rinds or almond flour + grated Parmesan. Sear carefully at moderate heat to prevent burning.
• Vegan option: Use thick slices of cauliflower, large portobello caps, or seitan. Replace eggs with aquafaba (chickpea brine) or a flax “egg” and use plant-based breadcrumbs. Fry or bake as above.
• Serving ideas: Classic with potato salad, parsley potatoes, or a simple mixed salad. For a heartier meal: serve with spaetzle and lingonberry jam.
• Leftovers & storage: Refrigerate cooked schnitzel for up to 2 days. Reheat in a 350°F (175°C) oven for 8–10 minutes to crisp. Freeze uncooked breaded cutlets on a tray, then transfer to a bag for up to 1 month (thaw before frying) or freeze cooked pieces wrapped well for up to 1 month.
• Make-ahead: Bread the cutlets and refrigerate on a rack for a few hours before frying. This helps the crust set and is great for entertaining.

🩺 Health & Lifestyle Tie-in (Optional)

A homemade Viennese Schnitzel can be part of a balanced diet: choose lean veal or pork loin for high-quality protein, and opt for baking or air-frying to reduce added fat. Cooking at home saves money and lets you control ingredients—small choices now (like less frying oil, more veggies) can support long-term health and even help cut future healthcare costs. Good food and good choices go hand in hand.

❤️ Conclusion

I hope this easy, traditional Viennese Schnitzel brings a little Vienna to your kitchen. Crisp, lemon-bright, and utterly comforting—it’s one of those meals that makes people feel cared for. If you make this dish, tell me how it turned out in the comments or tag me — I’d love to see your version! #fblifestyle

Happy cooking and guten Appetit!

Traditional Viennese Schnitzel

This easy, traditional Viennese Schnitzel is crispy, classic, and perfect for all occasions, providing a taste of Vienna at home.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Austrian, European

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 cutlets veal cutlets (classic) or pork/chicken cutlets, about 4–6 oz (120–170 g) each Choose veal for traditional flavor or pork/chicken as alternatives.
• 1 cup all-purpose flour For breading.
• 2 large eggs, beaten For breading.
• 1 cup fine breadcrumbs (or panko for extra crunch) For breading.
• 1/2 cup clarified butter (Butterschmalz) or a neutral oil (canola, sunflower) + 2 tbsp butter for flavor For frying.

Serving Ingredients

• 1 wedge lemon, for serving For squeezing over the schnitzel.
• to taste fresh parsley, finely chopped (optional, for garnish) Optional garnish.

Method

 

Preparation

1. Place each cutlet between two sheets of plastic wrap or parchment. Gently pound with a meat mallet until about 1/4 inch (6 mm) thick.
2. Remove wrap and season both sides lightly with salt and pepper.
3. Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.

Breading

1. Lightly coat a cutlet in flour, shaking off excess.
2. Dip into beaten egg, then gently coat with breadcrumbs. Do not press crumbs into the meat.
3. Rest the breaded cutlets for 10 minutes on a cooling rack.

Cooking

1. In a large skillet, add enough clarified butter or oil to cover the pan surface by about 1/8–1/4 inch and heat over medium-high.
2. Add cutlets one at a time, cooking 3–4 minutes per side until golden brown. Avoid overcrowding the pan.
3. Transfer cooked schnitzels to a wire rack or paper towel-lined plate and let rest for 2–3 minutes.

Serving

1. Squeeze fresh lemon over each schnitzel and garnish with parsley. Serve immediately.

Notes

For the authentic flavor, use clarified butter. To reduce fat, consider air frying or oven baking options.