Easy Classic Wiener Schnitzel
This super delicious classic Wiener schnitzel is easy to make and it's fancy enough to serve to your guests. Veal cutlets are dredged in breadcrumbs and shallow fried for a delicious dinner that's ready in 30 minutes.
This 30-minute recipe works great with pork or chicken breast too, and the results are always fantastic! What is schnitzel? A schnitzel is a thin boneless cutlet of meat usually thinned by pounding with a meat tenderizer and fried, either breaded or without the breading. A Wiener schnitzel is made with a veal cutlet. For some reason, the veal cost in Europe is not as high as here in the States, so traditional Wiener schnitzel was often on our menu. I now only buy veal when my butcher has it on sale, but the good news is you don't have to splurge on veal to have yummy Wiener schnitzel.
WHY THIS RECIPE WORKS:
- Easy: This Wiener schnitzel recipe is quick to prep and cook, making it a great option for a weeknight meal when you are short on time.
- Simple Ingredients: Other than the meat, chances are that you will have the rest of the ingredients in your kitchen already.
- Easy to make gluten-free: Use gluten-free breadcrumbs and 1:1 GF flour if you have dietary restrictions, or try these pan-seared pork chops instead.
- Dairy-free: There is no milk or other dairy products in this recipe.
Easy Classic Wiener Schnitzel
- 4 veal cutlets (or pork) about 1/2-inch thick
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs beaten
- 1 cup plain breadcrumbs (or Panko)
- 1/3 cup oil
- Lemon slices for serving
- Put the flour, eggs, and the breadcrumbs each separately in 3 shallow dishes.
- Place each veal cutlet between two pieces of plastic wrap and pound with the flat side of a meat mallet until about -inch thick.
- Dip each piece into the flour and then shake off the excess. Next, run the cutlets through the egg to coat it lightly. Finally, press the cutlets in the breadcrumbs to coat.
- Heat the oil in a large skillet over medium heat.
- Cook the breaded cutlets until browned on each side, about 3 minutes per side. Lower the heat if necessary to keep the breading from burning.
- Transfer to a paper towel-lined plate to drain.
- Serve drizzled with lemon.
- Have a butcher cut the cutlets for you or partially freeze the meat - it makes slicing it thin a breeze. You could also buy thinly pre-cut cutlets instead.
- When dredging the meat, try and keep one hand dry and one wet so that the flour doesn't clump.
- For less mess when coating the meat with flour and breadcrumbs, use food storage containers, close the lid, and then shake until coated.
- Ensure that the cutlets are well coated in the breadcrumbs before frying.
- Test that the oil is hot enough before adding the Wiener schnitzel to the pan. Drop in a couple of breadcrumbs; if they sizzle, the oil is hot enough.
- Don't overcrowd the pan when frying; fry one or two at a time if your pan isn't big enough.