Wiener Schnitzel German Recipe
This traditional Wiener Schnitzel recipe features tender veal cutlets coated in flour, eggs, and breadcrumbs, then fried to golden perfection in butter and served with fresh lemon slices for a classic, comforting meal.
4 Servings
Ingredients
- Veal Cutlets: 1 ½ pounds pounded to 1/4-inch thickness. (Pork or chicken may be substituted.)
- All-Purpose Flour: ½ cup for coating.
- Eggs: 2 large.
- Parmesan Cheese: 3 tablespoons grated.
- Milk: 2 tablespoons.
- Parsley: 1 teaspoon minced.
- Salt: ½ teaspoon.
- Ground Black Pepper: ¼ teaspoon.
- Nutmeg: A pinch for subtle flavor enhancement.
- Dry Bread Crumbs: 1 cup.
- Butter: 6 tablespoons for frying.
- Lemon Slices: 4 slices for garnish.
Instructions
Prepare the Veal Cutlets:
- Place veal cutlets between two sheets of heavy plastic wrap on a stable, flat surface. Using the smooth side of a meat mallet, pound the cutlets to a uniform thickness of approximately 1/4 inch. This ensures even cooking.
Prepare the Coating Stations:
- Arrange three separate dishes. Place flour in the first dish. In the second, whisk together eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg until thoroughly combined. In the third, place the bread crumbs.
Coat the Cutlets:
- Dredge each cutlet in the flour, ensuring all sides are coated and excess flour is gently shaken off. Next, immerse the cutlet in the egg mixture, allowing it to be completely covered. Finally, press the cutlet into the bread crumbs, ensuring a thorough coating.
Chill the Cutlets:
- Transfer the coated cutlets to a plate and refrigerate them for at least one hour. This step helps the breading adhere firmly during the cooking process, resulting in a crisp finish.
Fry the Cutlets:
- Melt the butter in a large skillet over medium heat. Fry the cutlets in batches, cooking each one for approximately 3 minutes per side, or until they achieve a golden-brown, crispy exterior. Ensure not to overcrowd the skillet to maintain optimal crispiness.
Serve and Garnish:
- Transfer the cooked cutlets to a serving platter, pouring any pan juices over the top for additional flavor. Garnish with lemon slices and serve promptly.
Notes
To adapt this recipe for a gluten-free diet, replace the all-purpose flour with a gluten-free flour blend suitable for coating. Additionally, substitute the dry bread crumbs with gluten-free breadcrumbs or crushed gluten-free crackers.