Authentic Austrian Wiener Schnitzel
This authentic Austrian Wiener Schnitzel is super easy and features tender veal cutlets, thinly pounded, lightly breaded, and pan-fried to a crispy golden brown. Ready in about 20- minutes!
The difference between German and Austrian Wiener Schnitzel:
Wiener Schnitzel, or (Kalbsschnitzel), is required by Austrian law to be solely veal, whereas German Wiener Schnitzel, (Schweineschnitzel), is pork. Both versions are served dry (no sauce) and a squeeze of fresh lemon juice.
German Jägerschnitzel, which is also a popular version of Wiener Schnitzel, often features veal, pork or chicken, with pork being the most popular, and it is served with its signature “Hunter’s Sauce” which is a beefy mushroom sauce.
Ingredients
The ingredients for Austrian Wiener Schnitzel are simple:
- Veal cutlets – four 5-6 oz. cutlets
- Eggs
- All-purpose flour
- Cornstarch
- Breadcrumbs
- Salt and pepper
- Fresh lemon juice
- Neutral high-heat frying oil: vegetable, canola, avocado or grapeseed
- Ghee – clarified butter
Can I substitute the ghee in a recipe with butter?
Yes, but ghee is the best choice for this recipe. Why? It has zero water content resulting in a smooth, buttery and nutty flavor, has a higher smoke point than butter so you can turn the heat up and minimize cooking time. Ghee also won’t splatter in the pan as much as butter does because of the low water content. This ensures a smoother and cleaner frying process.
How to make ghee
Place butter in a saucepan on low heat and allow it to melt. Do not stir it. It will begin to foam on top and the milk solids will sink to the bottom; as the foam rises, spoon it off. Now you have “ghee.”
How do I store leftover homemade ghee?
Ghee is shelf stable so if you make homeade ghee, store it in a tightly closed jar for up to four months in the pantry-no need to refrigerate.
How to make Wiener Schnitzel
- Pat dry veal cutlets; pound to 1/4 ” inch thickness; lightly season both sides with salt and pepper
- Set up a 3 plate dredging station: 1) lightly beaten eggs 2) flour, cornstarch, salt 3) breadcrumbs and salt
- Heat oil and ghee to 330-350°F; fry cutlets 1 -2 at a time
- Transfer to wire rack and repeat until all cutlets are fried
- Squeeze fresh lemon juice over the cutlet and serve immediately
What to serve with Wiener Schnitzel
Austrian Wiener Schnitzel is typically served with Gurkensalat (cucumber salad) and Erdapfelsalat, potato salad. Both side dishes are mildly tangy-the coolness of the cucumber salad and the warmth of the potato salad pair beautifully with pan-fried veal cutlets!
Storage, reheating and make-ahead
Store pan-fried Wiener Schnitzel in foil in the refrigerator; Reheating – for best results, place breaded veal cutlets in a single layer on a dry baking rack on the middle oven rack at 300°F for about 15-20 minutes. Do not cover them in foil or they will be soggy.
You can make this up to 3 days in advance; when ready to serve, heat in oven as previously indicated.
Authentic Austrian Wiener Schnitzel (Kalbsschnitzel)
Equipment
- Heavy-bottom frying pan or cast-iron skillet
- Meat thermometer
- Meat pounder
Ingredients
- (4) -5 – 6 oz. veal cutlets
- 2 large eggs
- ¾ cup all-purpose flour
- 2 tablespoons cornstarch
- ¾ cup breadcrumbs
- neutral oil
- 3 tablespoons ghee
- 1 lemon
- salt
- black pepper
Instructions
- Pat dry veal cutlets and season both sides lightly with salt and pepper(4) -5 – 6 oz. veal cutlets
- Set up dredging station in 3 flat plates or bowls: lightly beaten eggs in one, flour, cornstarch and ½ teaspoon of salt and ½ teaspoon pepper on the second plate, and breadcrumbs and another ½ teaspoon of salt on the third plate2 large eggs, ¾ cup all-purpose flour, 2 tablespoons cornstarch, ¾ cup breadcrumbs, salt, black pepper
- Add oil and ghee to skillet and bring to 330℉ – 350℉neutral oil , 3 tablespoons ghee
- Dredge a veal cutlet in the eggs, then flour; lightly shake and dredge in breadcrumbs; lightly shake the fry immediately; repeat process until all of the cutlets are done; finish with a squeeze of lemon juice and serve immediately1 lemon
- Fry cutlet for 3 minutes on one side, then flip and fry another 1-3 minutes until the internal temperature reaches 140℉; transfer to wire rack and continue frying cutlets until all are done
Notes
Nutrition Estimate
Craving More German and Austrian dishes? Try these!
- Austrian Dill Cucumber Salad
- German Braised Beef with Spaetzle
- Austrian Potato Salad
- Fried Apple Rings
