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How to Make Authentic Austrian Schnitzel with Crispy Breaded Cutlet

Discover the art of creating perfectly crispy and tender Austrian Schnitzel in your own kitchen. This recipe guides you through the process of preparing a thin, tender veal cutlet, coating it in a golden-brown crust, and frying it to perfection. Served with traditional sides, this dish brings a taste of Vienna to your dinner table.

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Recipe Details

Prep Time

20 minutes

Cook Time

10 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

Austrian Schnitzel is a classic dish featuring a tender, breaded cutlet that's crispy on the outside and juicy on the inside. This recipe brings the authentic flavors of Vienna to your kitchen with a perfectly golden-brown crust and a side of traditional accompaniments.

Recipe Details

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 veal cutlets (about 5 oz each), pounded to 1/4 inch thickness
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups fine breadcrumbs
  • Salt and freshly ground black pepper to taste
  • 1 cup vegetable oil for frying
  • 1 lemon, cut into wedges
  • 1/4 cup fresh parsley, chopped
  • 1 cup lingonberry jam (optional, for serving)

Instructions

  1. Place the veal cutlets between two sheets of plastic wrap and gently pound them to about 1/4 inch thickness using a meat mallet.

  2. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

  3. Season each veal cutlet with salt and pepper on both sides.

  4. Dredge each cutlet in flour, shaking off excess, then dip in beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.

  5. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).

  6. Carefully place the breaded cutlets into the hot oil and fry for 2-3 minutes on each side, until golden brown and crispy.

  7. Remove the schnitzel from the oil and place on a paper towel-lined plate to drain excess oil.

  8. Garnish with fresh parsley and serve immediately with lemon wedges and lingonberry jam on the side.

Chef's Notes

  • For the most authentic schnitzel, use veal. However, pork or chicken can be substituted if preferred.
  • Ensure the oil is at the right temperature before frying to achieve the perfect crispy exterior.
  • Don't overcrowd the pan when frying; cook in batches if necessary.
  • For extra crispiness, shake the pan gently while frying to create ripples in the breading.
  • Serve immediately after cooking for the best texture and flavor.

Nutritional Info

Per serving (without lingonberry jam): Approximately 450 calories, 25g protein, 30g carbohydrates, 25g fat. Austrian Schnitzel is a good source of protein and provides essential B vitamins from the veal. The breading adds texture and flavor but also increases the calorie and carbohydrate content.

Serving Suggestions

Serve your Austrian Schnitzel with traditional sides such as potato salad, cucumber salad, or spätzle. A crisp green salad with a light vinaigrette also complements the rich flavors of the schnitzel. For beverages, pair with a cold Austrian lager or a crisp white wine like Grüner Veltliner. Present the schnitzel on a large plate with the lemon wedges and a small dish of lingonberry jam on the side for an authentic Viennese experience.