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Wiener Schnitzel
Thin veal escalopes coated in breadcrumbs and pan-fried until crisp and golden — Austria's national dish.
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20 minPrep🔥
10 minCook🍽️
4Serves📊
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Ingredients
- 4 veal escalopes (or pork loin), pounded thin
- 1 cup flour
- 2 eggs, beaten
- 2 cups dry breadcrumbs
- Oil and butter for frying
- Lemon wedges
- Parsley
Instructions
- Pound the escalopes between cling film to 5mm thick.
- Season, then dust in flour, dip in egg, coat in breadcrumbs (don't press — they should sit loosely).
- Heat plenty of oil and a knob of butter in a pan.
- Fry the schnitzels 2-3 minutes a side until golden and the coating puffs slightly.
- Drain on paper and serve with lemon.
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Tara’s tips
- Pound the meat very thin — that's the schnitzel signature.
- Don't press the breadcrumbs — loose crumbs give the proper puffy coating.
Serving suggestions
- Serve with potato salad or lingonberry jam.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Pork schnitzel?
Yes — strictly that's "Wiener Schnitzel vom Schwein" but very common.
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