Wiener Schnitzel (Nuss Schnitzel)

By admin 2/28/2026

This classic in Austria is rarely absent from restaurant menus, perfected for home cooking. The recipe emphasizes a double-coating technique to create the characteristic crispy surface with delicate bubbles typical of authentic Wiener Schnitzel.

Ingredients

Scale:
Units:
  • 4 veal cutlets (e.g., Stotzen, approximately 150g each)
  • 1 tsp salt
  • Pepper (small amount)
  • 3 tbsp flour
  • 200g breadcrumbs
  • 4 eggs
  • Oil for frying
  • 1 organic lemon

Instructions

  1. Preheat oven to 60°C and warm plates. Place cutlets between a split plastic bag and flatten slightly using a pan bottom or meat mallet; season with salt and pepper.

  2. Place flour and breadcrumbs in separate shallow plates. Beat eggs in a deep plate. Coat cutlets sequentially in flour, egg, then breadcrumbs with light pressure. Repeat egg and breadcrumb coating.

  3. Fill a large pot 1/3 full with oil and heat to approximately 170°C. Fry one cutlet at a time with tongs, turning occasionally, for about 5 minutes until golden brown. Remove and drain on paper towels; keep warm with oven door slightly ajar to maintain crispness.

  4. Cut lemon into wedges and drizzle juice over plated schnitzels before serving.

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