Classic Crispy Breaded Veal Cutlet

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A timeless Austrian icon: a paper-thin veal cutlet dredged in seasoned flour, dipped in egg, coated in fine dried breadcrumbs, and pan-fried in clarified butter until shatteringly golden. Best enjoyed hot off the skillet with a squeeze of lemon.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 30 gFat
• 15 gSaturated Fat
• 28 gCarbs
• 2 gFiber
• 2 gSugar
• 36 gProtein
• 460 mgSodium
• 520 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 6 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the cutlets

• 4 veal top-round cutlets (about 4 oz / 115 g each), trimmed
• 1 teaspoon kosher salt
• 1/2 teaspoon finely ground white pepper
• 1/2 cup all-purpose flour, spread on a plate for dredging

For the breading

• 2 large eggs
• 2 tablespoons whole milk
• 1 1/2 cups fine dried breadcrumbs (unseasoned, not panko)
• 1 pinch of salt

For frying and serving

• 1/2 cup clarified butter (or lard)
• 1 tablespoon neutral oil (such as grapeseed)
• 1 lemon, cut into 4 wedges
• 2 tablespoons fresh flat-leaf parsley, finely chopped

Directions

1. Place each veal cutlet between two sheets of plastic wrap. Using the flat side of a meat mallet, pound gently from the center outward until each piece is an even 1/4-inch thickness. Season both sides with salt and white pepper.
2. Set up a breading station with three shallow bowls: flour in the first, eggs whisked with milk and a pinch of salt in the second, and fine dried breadcrumbs in the third. Dredge each cutlet in flour, shaking off any excess, then dip fully in the egg wash, allowing the surplus to drip off.
3. Press the cutlet firmly into the breadcrumbs, patting so the crumbs adhere evenly to both sides. Set the breaded cutlets on a wire rack and let rest 5 to 10 minutes; this helps the coating set and prevents it from lifting during frying.
4. In a large (12-inch) heavy skillet, heat the clarified butter with the oil over medium-high heat until shimmering and about 350°F (a breadcrumb should sizzle on contact without burning in under 3 seconds).
5. Fry one or two cutlets at a time without crowding the pan. Cook 2 to 3 minutes per side, resisting the urge to move them; flip only once, when the crust is deeply golden. The internal temperature should reach 145°F.
6. Transfer finished cutlets to a paper-towel-lined plate for 30 seconds, then keep warm on a wire rack set over a sheet pan in a 200°F oven while you cook the rest. Repeat with the remaining cutlets, adding more butter as needed.
7. Plate each cutlet on a warmed plate, drape with a fresh lemon wedge, and scatter with chopped parsley. Serve immediately, while the crust is still audibly crisp.
8. Traditional accompaniments include Austrian potato salad, crisp cucumber salad with sour cream and dill, lingonberry preserves, or simply buttered baby greens tossed with vinaigrette.

Cook’s Notes

• Authentic Wiener Schnitzel calls for true veal, not pork or chicken; pork is a regional variant called Schnitzel Wiener Art.
• Use fine, unseasoned dry breadcrumbs – panko or seasoned crumbs will give a coarser, less traditional crust and may brown too quickly.
• Clarified butter or lard is the traditional frying medium; olive oil gives a markedly different (and inauthentic) flavor profile.
• Resist flipping the cutlet prematurely; the crust must release cleanly from the pan before you turn it, or the coating will tear.
• Rest the breaded cutlets briefly before frying so the coating adheres properly and does not separate in the hot fat.

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