Here is the classic Wiener Schnitzel recipe, complete with the crucial technique for achieving that signature souffléed, wavy crust.
Ingredients
(Serves 4)
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4 veal cutlets (topside/leg), about 150-180g each
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Salt
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~100g plain flour (Type 405 or 480)
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3 large eggs
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~200g fine breadcrumbs (ideally from Kaiser rolls or dry white bread)
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Clarified butter & lard for frying (or high-heat neutral oil like sunflower)
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Lemon wedges, to serve
Method
1. Prepare the Meat
Pound the veal gently between two layers of cling film to an even thickness of 4–6 mm. To prevent curling, make 2–3 small incisions on the thin silver edge. Season only one side with salt.
2. Set Up the Breading Station
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Flour: Pat the cutlets dry, then dredge lightly in flour. Shake off all excess — any loose flour causes dark spots and prevents the crust from puffing.
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Eggs: Beat the eggs in a deep plate with a fork, not a whisk, just until lightly combined. This traps less air and reduces tough bubbles. Add a tiny splash of cream or water.
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Breadcrumbs: Use a generous amount in a large pan. Do not press the breadcrumbs onto the meat — just lay the cutlet on top, coat by spooning crumbs over it, then gently shake off the excess.
3. The Crucial Frying Technique
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Heat at least 1 cm of fat in a wide pan to 160-170°C. The schnitzel must “swim.”
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Carefully lay in the schnitzel. Immediately start swirling the pan and use a spoon to splash hot fat over the top continuously.
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Fry for 2-3 minutes until the underside is golden. Flip, baste again, and fry for another 2 minutes.
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The crust should be unevenly puffed up and golden. Drain briefly on a wire rack (not paper towels, to keep it crisp).
4. Serve Immediately
Serve with lemon wedges only. Classic sides are a vinegary potato salad, parsley potatoes, or lingonberry jam. Never sauce the schnitzel.