Classic Wiener Schnitzel with Parsley Potatoes
Thinly pounded veal cutlets are coated in a crisp, golden breadcrumb crust and fried in clarified butter until tender and flavorful. Served immediately with a squeeze of fresh lemon and a side of buttery parsley potatoes, this dish offers a perfect balance of crunch and succulence.
A little context
Wiener Schnitzel is a national dish of Austria, where it is strictly defined as being made from veal; using other meats legally requires naming the dish differently (e.g., Schnitzel Wiener Art). Originating in Vienna in the 19th century, it became a symbol of Austrian culinary identity and is traditionally eaten for lunch or as a hearty dinner. Authentic preparation demands the meat be pounded thin enough to cover the entire plate, ensuring even cooking and a delicate texture.
Method
- 01
Prepare the potatoes
Place the cubed potatoes in a pot, cover with cold water, and add 10 g (2 tsp) of salt. Bring to a boil and cook for 8-10 minutes until just tender but not falling apart. Drain well, toss with 15 g (1 tbsp) of melted butter, and keep warm.
- 02
Pound the veal
Place each veal cutlet between two sheets of plastic wrap. Using a meat mallet, gently pound from the center outward until the meat is about 3-4 mm thick. It should be large enough to cover a dinner plate. Season both sides lightly with salt and pepper.
- 03
Set up the breading station
Arrange three shallow dishes in a line: the first with seasoned flour, the second with the beaten egg mixture, and the third with the fine breadcrumbs. Ensure your hands are dry for the flour and breadcrumbs, and use the other hand for the egg to keep the station tidy.
- 04
Bread the cutlets
Dredge a cutlet in flour, shaking off excess. Dip into the egg wash, letting the excess drip off. Finally, press firmly into the breadcrumbs, ensuring an even, complete coating. Place on a plate and repeat with remaining cutlets.
- 05
Heat the oil
Pour the clarified butter or oil into your heavy skillet until it is about 2-3 cm deep. Heat over medium-high heat until the temperature reaches 165°C (330°F). Test by dropping a small crumb of bread; it should sizzle and turn golden immediately.
- 06
Fry the first batch
Carefully lay two cutlets into the hot oil. Do not crowd the pan. Fry for 2-3 minutes per side until deep golden brown. Gently swirl the pan occasionally to ensure the oil bubbles evenly around the edges, creating the signature 'floating' effect.
- 07
Drain and rest
Remove the cooked schnitzels with a slotted spoon and place them on the wire rack. This allows air to circulate and keeps the bottom crisp. Repeat with the remaining cutlets, adding more oil or butter if necessary.
- 08
Garnish and serve
Toss the warm potatoes with the remaining melted butter and chopped parsley. Serve the schnitzels immediately while hot and crisp, accompanied by the parsley potatoes and fresh lemon wedges on the side.
Pro tips
- ✦Always use fine breadcrumbs (Semmelbrösel) rather than coarse panko for the authentic, delicate crust.
- ✦If the meat tears while pounding, patch it with a small piece of veal or just be gentle when frying.
- ✦The oil must be hot enough to make the schnitzel 'dance' in the pan; if it's too cool, the breading will absorb oil and become greasy.
- ✦Do not salt the meat until just before breading to prevent drawing out moisture.
- ✦Serve immediately; schnitzel loses its crispness within minutes if covered or left to sit.
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Substitutions
- veal → boneless pork loin or chicken breast (technically 'Schnitzel Wiener Art' (Vienna-style) rather than authentic Wiener Schnitzel)
- clarified butter → neutral vegetable oil or lard (clarified butter provides the best flavor, but oil works well for high-heat frying)
Storage
Refrigerate leftovers for up to 2 days; reheat in an oven at 180°C (350°F) for 5-7 minutes to restore crispness. Not recommended for freezing as the breading becomes soggy upon thawing.
What to serve with it
- Crisp German Riesling (Kabinett or Spätlese)
- Cool cucumber salad (Gurkensalat)
- Lingonberry jam or cranberry sauce
- Butter lettuce salad with a vinegar dressing
FAQ
Can I bake the schnitzel instead of frying?+
You can, but it will lack the signature texture and flavor. Bake at 200°C (400°F) on a rack with a drizzle of oil for 15-20 minutes, flipping halfway, but expect a drier result.
Why is my breading falling off?+
This usually happens if the meat wasn't dried before dredging, the egg wash was too runny, or you didn't press the breadcrumbs firmly enough.
What is the difference between Schnitzel and Wiener Schnitzel?+
In Austria and Germany, 'Wiener Schnitzel' must be made from veal. If made from pork, chicken, or turkey, it must be labeled as 'Schnitzel from [meat type]' or 'Schnitzel Wiener Art' to avoid legal issues.
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