Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect
Crispy Wiener Schnitzel is the ultimate comfort food. After making this many times, I’ve discovered the trick to a perfectly crispy coating every time. The golden, crispy exterior gives way to a tender, juicy veal cutlet inside. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy One-Pot Lazy Italian Sausage Orzo Bake Recipe and Extra-Moist Lemon Blueberry Zucchini Muffins Recipe.
Why This Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect Is Pure Comfort
- Easy to make with simple ingredients
- Crispy golden exterior with tender veal inside
- Better than takeout and freezer-friendly
- Perfect for a cozy dinner or holiday meal
What You'll Need for Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- veal cutlets
- all-purpose flour
- eggs
- breadcrumbs
- salt
- black pepper
- vegetable oil
- salt
- black pepper
- lemon wedges
- fresh parsley
- Optional: lemon wedges
- Optional: fresh parsley
📝 Ingredient Notes
- veal cutlets: You can also use pork chops or chicken breasts if veal is not available.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- Digital meat thermometer — Ensures veal is cooked to a safe temperature. → See on Amazon
How to Make Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect
- Prepare the veal: Season both sides of the veal cutlets with salt and pepper. Set aside.
- Set up the breading station: In three separate shallow bowls, place flour, beaten eggs, and breadcrumbs.
- Bread the veal: Coat each veal cutlet in flour, shaking off excess. Dip in eggs, then press into breadcrumbs, ensuring full coverage.
- Cook the veal: Heat oil in a large skillet over medium-high heat. Add breaded veal cutlets and cook until golden brown and crispy, about 3-4 minutes per side. Use a meat thermometer to ensure the veal reaches 145°F (63°C).
- Serve: Transfer cooked veal to a paper towel-lined plate to drain excess oil. Serve with lemon wedges and fresh parsley.
Cook's Tips for Perfect Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect
- Common mistake and fix: The #1 reason this recipe fails is overcrowding the pan, leading to soggy breading. To prevent this, cook veal cutlets in batches, ensuring they don't overlap.
- Pro tip: For an extra crispy coating, refrigerate the breaded veal cutlets for 30 minutes before cooking. This helps the breading adhere better.
- Pro tip: To keep cooked Wiener Schnitzel warm while cooking the rest, place them on a baking sheet in a 200°F (93°C) oven.
- Pro tip: For a lighter version, you can bake the breaded veal cutlets at 400°F (200°C) for 20-25 minutes, flipping halfway through.
Storing & Reheating Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect
Short-Term Storage
Store in an airtight container in the fridge. Store leftover Wiener Schnitzel in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can bread the veal cutlets up to 1 day ahead. Store in the fridge until ready to cook.
Freezing Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect
Freeze cooked Wiener Schnitzel for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat leftover Wiener Schnitzel in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat leftover Wiener Schnitzel in the microwave for 1-2 minutes, then crisp up in the oven at 350°F (175°C) for 5 minutes.
Recipe Notes
- Chef tip: For a gluten-free version, use gluten-free flour and breadcrumbs.
- Best substitution: If veal is not available, you can use pork chops or chicken breasts. Adjust cooking time accordingly.
- Make-ahead: You can bread the veal cutlets up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your breading is not sticking, try refrigerating the breaded veal cutlets for 30 minutes before cooking.
Want to level up this recipe?
High-quality breadcrumbs — Ensure a crispy, even coating that stays crispy even after freezing. → Check price on Amazon
Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect
Ingredients
Main Ingredients
- veal cutlets
- all-purpose flour
- eggs
- breadcrumbs
- salt
- black pepper
- vegetable oil
Seasonings
- salt
- black pepper
- lemon wedges
- fresh parsley
Optional Toppings
- lemon wedges
- fresh parsley
Instructions
- Prepare the veal: Season both sides of the veal cutlets with salt and pepper. Set aside.
- Set up the breading station: In three separate shallow bowls, place flour, beaten eggs, and breadcrumbs.
- Bread the veal: Coat each veal cutlet in flour, shaking off excess. Dip in eggs, then press into breadcrumbs, ensuring full coverage.
- Cook the veal: Heat oil in a large skillet over medium-high heat. Add breaded veal cutlets and cook until golden brown and crispy, about 3-4 minutes per side. Use a meat thermometer to ensure the veal reaches 145°F (63°C).
- Serve: Transfer cooked veal to a paper towel-lined plate to drain excess oil. Serve with lemon wedges and fresh parsley.
Notes
- Chef tip: For a gluten-free version, use gluten-free flour and breadcrumbs.
- Best substitution: If veal is not available, you can use pork chops or chicken breasts. Adjust cooking time accordingly.
- Make-ahead: You can bread the veal cutlets up to 1 day ahead. Store in the fridge until ready to cook.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your breading is not sticking, try refrigerating the breaded veal cutlets for 30 minutes before cooking.
Storage
- Fridge: Store leftover Wiener Schnitzel in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked Wiener Schnitzel for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Oven reheat: Reheat leftover Wiener Schnitzel in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat leftover Wiener Schnitzel in the microwave for 1-2 minutes, then crisp up in the oven at 350°F (175°C) for 5 minutes.
- Make ahead: You can bread the veal cutlets up to 1 day ahead. Store in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 370
- Protein: 35g
- Fat: 22g
- Carbs: 12g
- Fiber: 1g
- Sugar: 1g
- Sodium: 550mg
- Cholesterol: 120mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect FAQs
Yes, you can bread the veal cutlets up to 1 day ahead. Store in the fridge until ready to cook. However, it's best to cook and serve Wiener Schnitzel fresh for the crispy coating.
The #1 reason this recipe fails is overcrowding the pan, leading to soggy breading. To prevent this, cook veal cutlets in batches, ensuring they don't overlap.
Yes, you can freeze cooked Wiener Schnitzel for up to 2 months. Reheat in the oven at 350°F (175°C) for 15-20 minutes.
Yes, you can cook Wiener Schnitzel in the air fryer at 375°F (190°C) for 10-12 minutes, flipping halfway through.
Wiener Schnitzel pairs well with a variety of side dishes, such as mashed potatoes, spaetzle, or a simple green salad. For a cozy dinner, try serving it with my One-Pot Lazy Italian Sausage Orzo Bake Recipe (https://cozykitchen.keceg.com/one-pot-italian-sausage-orzo-bake/).
A Warm Final Note
I can’t wait for you to try Crispy Classic Austrian Wiener Schnitzel Veal Cutlet Recipe Easy and Perfect and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
