Classic Wiener Schnitzel Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://heutigemahlzeiten.com/classic-wiener-schnitzel-recipe/
