Viennese Schnitzel
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
- 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.)
- Season: Remove wrap and season both sides lightly with salt and pepper.
- Set up breading station: Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.
- 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.
- Rest the breaded cutlets for 10 minutes on a cooling rack (this helps the crust adhere and crisp up).
- 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.
- 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.
- 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.
- 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
Ingredients
Method
- 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.
- Remove wrap and season both sides lightly with salt and pepper.
- Place flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.
- 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.
- Rest the breaded cutlets for 10 minutes on a cooling rack.
- 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.
- Add cutlets one at a time, cooking 3–4 minutes per side until golden brown. Avoid overcrowding the pan.
- Transfer cooked schnitzels to a wire rack or paper towel-lined plate and let rest for 2–3 minutes.
- Squeeze fresh lemon over each schnitzel and garnish with parsley. Serve immediately.
