Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Meat
Coating
Pan
Finish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Coat · About 8 min
- Season 600 g veal cutlets, pounded 5 mm thick, ¾ tsp salt, ¼ tsp pepper, then coat in flour, egg and crumbs from 80 g plain flour, 2 eggs, beaten, 160 g breadcrumbs; do not press crumbs hard.
Fry · About 3 min
- Heat 250 ml neutral oil, 50 g butter over medium-high heat. Shallow-fry cutlets in batches 2–3 minutes per side until golden and 63°C / 145°F.
Check: Look for this result: golden and 63°C / 145°F.
Serve · About 3 min
- Drain, rest 3 minutes and add 40 ml lemon juice.
Tips
- Thin evenly pounded cutlets cook before the crumbs burn.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use pork loin for a pork schnitzel adaptation.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the coating ingredients for Wiener Schnitzel ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
FAQ
What matters most when making Wiener Schnitzel?
Thin evenly pounded cutlets cook before the crumbs burn.
What can I substitute in Wiener Schnitzel?
Use pork loin for a pork schnitzel adaptation.
Can I prepare Wiener Schnitzel ahead?
Prepare the coating ingredients for Wiener Schnitzel ahead and keep them separate. Coat close to cooking; fry on the serving day for a crisp surface. Keep perishable ingredients refrigerated throughout preparation.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
