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Wiener Schnitzel (Classic, Lighter Pan-Fried)
Recipe

Wiener Schnitzel (Classic, Lighter Pan-Fried)

Dinner • Austria

A traditional Wiener Schnitzel made with thin veal cutlets, a fluffy breadcrumb coating, and quick pan-frying in a shallow layer of oil. Served with lemon and a simple green salad.

Why smarter

Uses shallow pan-frying (not deep-frying) with measured oil, relies on classic breadcrumbs for crunch, and keeps sides fresh and simple for a balanced, satisfying plate.

Chef tip

For the signature “wavy” coating, keep the breadcrumbs loose (don’t press them in) and gently shake the pan while frying so hot oil can flow over the surface.

Soft line

Classic comfort, made weeknight-practical.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 Veal cutlets (from leg), trimmed 600.000 g veal cutlets 4 cutlets, about 150 g each
2 Fine salt 1.000 tsp salt or to taste
3 Black pepper 0.250 tsp black pepper optional
4 Plain flour 60.000 g plain flour about 1/2 cup, for dredging
5 Eggs 2.000 eggs large
6 Milk or water (to loosen egg wash) 1.000 tbsp milk optional
7 Breadcrumbs (dry, fine to medium) 120.000 g breadcrumbs about 2 cups; traditional Semmelbrösel if available
8 Canola oil (rapeseed oil), for pan-frying 6.000 tbsp canola oil use as needed; shallow layer in the pan
9 Lemon 1.000 lemon cut into wedges
10 Parsley (optional) 2.000 tbsp parsley chopped, for serving
11 Mixed green salad (to serve) 120.000 g mixed salad greens optional side

Method

  1. Place veal cutlets between two sheets of baking paper and pound evenly to about 3–4 mm thickness. Trim ragged edges if needed and pat dry.
  2. Season both sides lightly with salt (and pepper if using). Set up three shallow dishes: flour in the first, beaten eggs (with a splash of milk/water) in the second, breadcrumbs in the third.
  3. Coat each cutlet: dredge in flour and shake off excess, dip in egg, then lay into breadcrumbs. Sprinkle breadcrumbs over the top and lightly coat—do not press firmly.
  4. Heat a large skillet over medium-high heat. Add enough canola oil to make a shallow layer (about 5 mm). The oil is ready when a breadcrumb sizzles immediately.
  5. Fry 1–2 schnitzels at a time (don’t crowd). Cook about 1 1/2–2 minutes per side until deep golden. Gently shake the pan and spoon hot oil over the top as they fry for an airy, blistered coating.
  6. Transfer to a rack or paper towel to drain briefly. Add a little more oil to the pan as needed and repeat with remaining cutlets.
  7. Taste and add a pinch of salt if needed while hot. Serve immediately with lemon wedges and optional parsley.
  8. Optional for a balanced plate: serve with a simple green salad on the side.