Classic Wiener Schnitzel Recipe

Introduction

Schnitzel is a classic dish featuring tender meat cutlets coated in a crispy breadcrumb crust. Easy to prepare and deliciously satisfying, it’s perfect for a comforting weeknight meal or a special dinner.

Ingredients

• 4 boneless meat chops (or more if small)
• Salt (to season)
• Pepper (to season)
• 4 tablespoons all-purpose flour
• 1 cup dried white breadcrumbs
• 2 large eggs
• 2 tablespoons cream or milk
• Clarified butter (or vegetable oil and 2 tablespoons butter)
• 1 lemon (cut into wedges)

Instructions

1. Step 1: Place the meat chops on a cutting board and cover with a large piece of clingfilm. Pound gently with a rolling pin, large knife, or mallet until about 0.2 inches (0.5 cm) thick, being careful not to make holes. Season both sides with salt and pepper. Repeat with the other chops.
2. Step 2: In a shallow bowl, beat the eggs lightly with the cream or milk. Spread the flour on a plate and the breadcrumbs on another plate.
3. Step 3: Coat each schnitzel in flour on both sides, then dip into the egg mixture, and finally press lightly into the breadcrumbs to coat evenly without pressing too hard.
4. Step 4: Heat about 1/4-inch of clarified butter or vegetable oil in a large frying pan over medium heat. To test the heat, drop a breadcrumb into the oil—it should sizzle and brown quickly. If using oil, add 2 tablespoons of butter to the pan; it will foam slightly.
5. Step 5: Fry the schnitzels in batches if necessary, cooking until golden brown on the first side for about 2-4 minutes, then flip and cook the other side for 1-3 minutes until golden and cooked through.
6. Step 6: Transfer the cooked schnitzels to a plate lined with kitchen paper to absorb excess oil. Serve immediately garnished with lemon wedges.

Tips & Variations

• Use veal, pork, or chicken chops for authentic flavor and texture. For a lighter version, try turkey breast cutlets.
• For extra crispiness, double dip the schnitzels by repeating the egg and breadcrumb steps.
• Clarified butter gives a richer taste, but a mix of vegetable oil and butter works well to prevent burning and add flavor.
• Serve with classic sides such as potato salad, spaetzle, or a simple green salad.

Storage

Store leftover schnitzels in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or a skillet to maintain crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of meat chops?

Yes, chicken breast cutlets work well for schnitzel and can be prepared using the same method.

How do I keep the breadcrumb coating from falling off?

Make sure to season and pound the meat evenly, and avoid pressing the breadcrumbs too hard onto the schnitzel. Handling the coating gently helps it stay intact during frying.

Classic Wiener Schnitzel Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

Classic schnitzel recipe featuring tender boneless meat chops breaded with flour, egg, and breadcrumbs, then fried to a crispy golden perfection. Served with fresh lemon wedges to add a zesty finish, this easy-to-make dish is perfect for a comforting meal.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: German

Ingredients

Scale 1x2x3x

Meat

• 4 boneless meat chops (veal, pork, or chicken), about 0.2 inches (0.5cm) thickness after pounding

Seasoning and Coating

• Salt, to season
• Pepper, to season
• 4 Tbsp all-purpose flour
• 1 cup dried white breadcrumbs
• 2 large eggs
• 2 Tbsp cream or milk

For Frying

• Clarified butter (or vegetable oil and 2 Tbsp butter)

Garnish

• 1 lemon, cut into wedges

Instructions

1. Pound the meat chops: Place the meat chops on a cutting board and cover with a large piece of cling film. Use a rolling pin, large knife, or meat mallet to gently pound each chop to about 0.2 inches (0.5cm) thick without tearing the meat. Season both sides with salt and pepper. Repeat for all chops.
2. Prepare coating stations: In a shallow bowl, lightly beat the eggs with cream or milk. Spread the flour out on a plate and place the breadcrumbs on another plate.
3. Coat the schnitzels: Dip each meat chop first into the flour, coating both sides evenly. Then drench it in the egg mixture, allowing excess to drip off. Finally, turn each chop in the breadcrumbs, ensuring an even coating without pressing them in too firmly.
4. Heat the fat: In a large frying pan, pour enough clarified butter or oil to form a 1/4-inch layer (about the thickness of a finger). Heat over medium heat until a breadcrumb dropped into the fat sizzles and browns quickly. If using oil, add 2 Tbsp of butter to the pan, which will foam slightly.
5. Fry the schnitzels: Carefully place the coated chops into the hot fat (cook in batches if necessary). Fry until the bottom is golden brown, about 2-4 minutes depending on size. Flip and cook the other side until golden and the meat is cooked through, approximately 1-3 minutes more.
6. Drain and serve: Transfer cooked schnitzels to a plate lined with kitchen paper to absorb excess oil. Serve immediately garnished with lemon wedges for squeezing over the schnitzel.

Notes

• Pounding the meat ensures even cooking and tender texture.
• Do not press the breadcrumbs too hard; keeping the coating light produces a crisp crust.
• Maintaining proper oil temperature prevents greasy schnitzels.
• Cooking in batches helps maintain hot oil and crispiness.
• Use clarified butter for authentic flavor and higher smoke point.

Keywords: schnitzel, breaded meat, fried meat chops, German recipe, crispy schnitzel, classic schnitzel