Recipe

Europe → 🇦🇹 Austria → Vienna
Wiener Schnitzel
Austrian · medium · serves 4
prep 25 min · cook 15 min
~902 cal · 18g protein · 88g carbs · 53g fat (estimated, per serving)
🍽️
Golden schnitzel with wavy crust, lemon wedge, and potato salad
🇦🇹 Vienna
By Austrian law, a Wiener Schnitzel is veal — anything else must say so on the menu, a rule Vienna enforces with real feeling. The mark of mastery is the soufflé effect: a crust that puffs away from the meat in golden waves, achieved by swirling the pan.
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Ingredients
Serves 4 —
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4 veal cutlets (or pork, honestly labeled), pounded thin
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3/4 cup all-purpose flour
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3 eggs, beaten
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2 cups fine breadcrumbs
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1 cup clarified butter (or half butter, half oil)
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1 lemon, in wedges
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for 4 potato salad or parsley potatoes, to serve
Instructions
1
Season the cutlets (or celeriac). Set up flour, egg, and breadcrumb stations.
2
Dredge, dip, and crumb each cutlet — pressing the crumbs on is forbidden; they should sit loose. That looseness makes the waves.
3
Heat a generous depth of clarified butter to a lively shimmer.
4
Fry one schnitzel at a time, swirling the pan constantly so hot fat washes over the top, 2–3 minutes per side to deep gold.
5
Drain briefly, salt, and serve at once with lemon and potato salad. The crust should rustle.
Viennese tradition (legally protected, no less).
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🌏 While it simmers — know your destination
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Vienna. The imperial city of the golden, plate-sized cutlet.
🗺️
Austria. Imperial Vienna’s coffeehouses and golden cutlets.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩‍🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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