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Crispy Wiener Schnitzel served with lemon and parsley potatoes
Freshly fried Wiener Schnitzel with lemon slices and side dish.

Classic Wiener Schnitzel

Author: Flavelo
Recipes Main Courses
The true Wiener Schnitzel is not just breaded meat, but a technological masterpiece. The essence is the 'soufflé effect': the coating must not stick to the meat but should separate from it in airy waves. This is achieved by the steam suddenly generated in the hot fat, which puffs up the coating. The result is a golden-brown, crispy shell under which the meat steams in its own juices until tender.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 580 kcal
🌍 Cuisine Austrian-Hungarian

Ingredients

Equipment Needed

  • Meat mallet
  • Cling film (for pounding)
  • 3 deep plates for breading
  • Large frying pan (high-sided)
  • Kitchen paper

Allergen Information

⚠️ Gluten
⚠️ Egg

Instructions

1 ✓

Place the meat slices between cling film and pound them very thin (approx. 3-4 mm). Salt both sides.

Tip: The film protects the meat fibres from damage so they don't tear, just thin out.
2 ✓

Prepare the breading station: flour in the first plate, eggs lightly beaten with a fork (and a pinch of salt) in the second, breadcrumbs in the third.

Tip: Don't beat the eggs to a froth, just mix the yolk and white enough to coat evenly.
3 ✓

Coat the meat in flour, shaking off excess thoroughly. Dip into egg, let drip, and finally coat in breadcrumbs.

Tip: Never press the breadcrumbs onto the meat! Just turn it gently so the coating remains loose and can puff up during frying.
4 ✓

Heat plenty of fat in a frying pan to medium-high heat. Add the meat only when a crumb sizzles in it.

Tip: The meat must 'swim' in the oil, not touching the bottom; this ensures an even golden-brown colour.
5 ✓

Fry for 2-3 minutes per side, gently shaking the pan so the hot oil washes over the top of the meat.

Tip: Shaking and basting helps the coating blister, which is the trademark of a real Wiener Schnitzel.
6 ✓

Remove, drain (preferably on a rack or standing on kitchen paper), and serve immediately with a lemon wedge.

Tip: If you stack the meats, the steam will make the crispy coating soggy, so try to keep them separate until serving.

Recipe FAQ

Why did the coating come off?
That's the goal! For a good Wiener Schnitzel, the coating waves and separates. However, if it falls off in pieces, the meat was wet before breading.
Why did the coating burn but the meat is raw?
The oil was too hot, or the meat was too thick. The cutlet must be very thin.

Ingredients

  • 4 large slices Pork loin or Veal leg
  • 150 g Plain flour
  • 3 pcs Eggs
  • 200 g Breadcrumbs (good quality, not too fine)
  • 500 ml Cooking oil or Lard (plenty of fat)
  • 1 tsp Salt
  • 1 lemon Lemon (for serving)