Wiener Schnitzel
Breaded veal cutlet fried in clarified butter until golden, served with lemon wedges. A Viennese classic featuring thin-pounded topside.
TOTAL TIME
40 min
ACTIVE TIME
22 min
QUANTITY
~1.75 kg
DIFFICULTY
Medium
CUISINE
—
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/10
Tools0/14
Ingredients0/10 gathered · 4 servings
2piece
15g800g
2tsp
1tsp
120g
3piece
200g
200g
100g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 15g | — | — | |
| 3 | 800g | — | — | ||
| 4 | | 2tsp | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 120g | — | — | |
| 7 | | 3piece | — | — | |
| 8 | | 200g | — | — | |
| 9 | | 200g | — | — | |
| 10 | | 100g | — | — |
Tools16 items
Serveware1 item
Procedure33 steps
1 of 33
Lay the lemons on the chopping board.
Lemon · 2 piece
⏱ 5s
ResultLemon3 of 33
Put the lemon halves in a small bowl and set them aside.
⏱ 10s
ResultHalved lemonused in step 334 of 33
Lay the parsley on the chopping board.
Flat-leaf parsley · 15 g⏱ 5s
ResultFlat-leaf parsley5 of 33
Gather the parsley leaves and chop them finely until bright green and fragrant.
⏱ 45s
ResultFinely chopped flat-leaf parsley6 of 33
Scrape the chopped parsley into a second small bowl and set it aside.
⏱ 10s
ResultFinely chopped flat-leaf parsleyused in step 347 of 33
Lay the veal topside on the chopping board.
Veal topside · 800 g
⏱ 10s
ResultVeal topside8 of 33
Slice the veal across the grain into 4 escalopes of roughly equal thickness, each about 1 cm thick.
⏱ 2 min
ResultSliced veal escalopes9 of 33
Place each escalope between two sheets of baking paper and beat it firmly with a meat mallet to an even 3–4 mm.
⏱ 2 min
ResultFlattened veal escalopes10 of 33
Lay the flattened escalopes side by side on a baking tray.
⏱ 15s
ResultFlattened veal escalopes11 of 33
Sprinkle the sea salt over both sides of the escalopes.
Fine sea salt · 2 tsp⏱ 10s
ResultSalted veal escalopes12 of 33
Sprinkle the black pepper over both sides of the escalopes.
Ground black pepper · 1 tsp⏱ 10s
ResultSeasoned veal escalopesused in step 1713 of 33
Tip the flour into the shallow dish and spread it out evenly.
Plain flour · 120 g
⏱ 10s
ResultPlain flour14 of 33
Crack the eggs into the wide shallow bowl, discarding the shells.
Egg · 3 piece
⏱ 15s
ResultEgg15 of 33
Whisk the eggs until the yolks and whites are fully combined and loose.
⏱ 20s
ResultBeaten egg16 of 33
Spread the breadcrumbs in an even layer in the second shallow dish.
Fresh white breadcrumbs · 200 g⏱ 10s
ResultFresh white breadcrumbs17 of 33
Lay each escalope in the flour, turn to coat both sides, then pat off the excess so only a thin film remains.
⏱ 1 min
ResultFlour-dusted veal escalopes18 of 33
Pass each floured escalope through the beaten egg, letting the excess drip back into the bowl.
⏱ 30s
ResultEgg-coated veal escalopesused in step 2119 of 33
Lay each escalope in the breadcrumbs and press gently once on each side; don't press again, as the loose crumb gives the schnitzel its soufflé crust.
⏱ 1 min
ResultCrumbed veal escalopesused in step 2220 of 33
Lift the crumbed escalopes onto a plate.
⏱ 20s
ResultCrumbed veal escalopes ready to fryused in step 2324 of 33
Add the clarified butter to the large wide frying pan.
Clarified butter · 200 g⏱ 10s
ResultClarified butter25 of 33
Add the lard to the pan alongside the butter.
Lard · 100 g⏱ 10s
ResultClarified butter and lard26 of 33
Set the pan over a medium-high heat and warm the fat until a pinch of breadcrumb sizzles vigorously on contact.
⏱ 2 min
ResultHot frying fat27 of 33
Slide 2 escalopes into the hot fat and fry for about 2 minutes per side, shaking the pan gently so the fat washes over the top and the crust blisters to a deep, even gold.
⏱ 4 min
ResultRemaining crumbed veal escalopes28 of 33
Lift the 2 schnitzels out with tongs onto the wire rack to drain.
⏱ 15s
ResultFirst two drained schnitzels29 of 33
Slide the last 2 escalopes into the fat and fry them the same way, about 2 minutes per side, until deep golden.
⏱ 4 min
ResultLast two fried schnitzels30 of 33
Lift them out with tongs onto the rack beside the first two.
⏱ 15s
ResultGolden fried veal escalopesused in step 3231 of 33
Take the pan off the heat and leave the fat to cool before throwing it away.
—
⏱ 20 min
32 of 33
Lay a schnitzel flat on each of 4 large plates so the crust is on show.
Into 4 equal portions
⏱ 20s
ResultGolden fried veal escalopes33 of 33
Set a lemon half cut-side up beside each schnitzel.
⏱ 15s
ResultPlated schnitzels with lemonTotal Time40 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 2 piece | | Lay the lemons on the chopping board.⏱ 5sResultLemon |
| 2 | Lemonstep 1 | | Cut each lemon in half through its equator.⏱ 20sResultHalved lemon |
| 3 | Halved lemonstep 2 | | Put the lemon halves in a small bowl and set them aside.⏱ 10sResultHalved lemonused in step 33 |
| 4 | 15 g | | Lay the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 5 | Flat-leaf parsleystep 4 | | Gather the parsley leaves and chop them finely until bright green and fragrant.⏱ 45sResultFinely chopped flat-leaf parsley |
| 6 | Finely chopped flat-leaf parsleystep 5 | | Scrape the chopped parsley into a second small bowl and set it aside.⏱ 10sResultFinely chopped flat-leaf parsleyused in step 34 |
| 7 | 800 g | | Lay the veal topside on the chopping board.⏱ 10sResultVeal topside |
| 8 | Veal topsidestep 7 | | Slice the veal across the grain into 4 escalopes of roughly equal thickness, each about 1 cm thick.⏱ 2 minResultSliced veal escalopes |
| 9 | Sliced veal escalopesstep 8 | | Place each escalope between two sheets of baking paper and beat it firmly with a meat mallet to an even 3–4 mm.⏱ 2 minResultFlattened veal escalopes |
| 10 | Flattened veal escalopesstep 9 | | Lay the flattened escalopes side by side on a baking tray.⏱ 15sResultFlattened veal escalopes |
| 11 | 2 tsp | | Sprinkle the sea salt over both sides of the escalopes.⏱ 10sResultSalted veal escalopes |
| 12 | 1 tsp | | Sprinkle the black pepper over both sides of the escalopes.⏱ 10sResultSeasoned veal escalopesused in step 17 |
| 13 | 120 g | | Tip the flour into the shallow dish and spread it out evenly.⏱ 10sResultPlain flour |
| 14 | 3 piece | | Crack the eggs into the wide shallow bowl, discarding the shells.⏱ 15sResultEgg |
| 15 | — | | Whisk the eggs until the yolks and whites are fully combined and loose.⏱ 20sResultBeaten egg |
| 16 | 200 g | | Spread the breadcrumbs in an even layer in the second shallow dish.⏱ 10sResultFresh white breadcrumbs |
| 17 | Seasoned veal escalopesstep 12 | | Lay each escalope in the flour, turn to coat both sides, then pat off the excess so only a thin film remains.⏱ 1 minResultFlour-dusted veal escalopes |
| 18 | Flour-dusted veal escalopesstep 17 | | Pass each floured escalope through the beaten egg, letting the excess drip back into the bowl.⏱ 30sResultEgg-coated veal escalopesused in step 21 |
| 19 | Egg-coated veal escalopesstep 18 | | Lay each escalope in the breadcrumbs and press gently once on each side; don't press again, as the loose crumb gives the schnitzel its soufflé crust.⏱ 1 minResultCrumbed veal escalopesused in step 22 |
| 20 | Crumbed veal escalopesstep 19 | | Lift the crumbed escalopes onto a plate.⏱ 20sResultCrumbed veal escalopes ready to fryused in step 23 |
| 21 | Egg-coated veal escalopesstep 18 | — | Throw away the leftover flour.⏱ 10s |
| 22 | Crumbed veal escalopesstep 19 | — | Throw away the leftover beaten egg.⏱ 10s |
| 23 | Leftover breadcrumbsstep 20 | — | Throw away the leftover breadcrumbs.⏱ 10s |
| 24 | 200 g | Add the clarified butter to the large wide frying pan.⏱ 10sResultClarified butter | |
| 25 | 100 g | Add the lard to the pan alongside the butter.⏱ 10sResultClarified butter and lard | |
| 26 | — | Set the pan over a medium-high heat and warm the fat until a pinch of breadcrumb sizzles vigorously on contact.⏱ 2 minResultHot frying fat | |
| 27 | Crumbed veal escalopes ready to frystep 20 | Slide 2 escalopes into the hot fat and fry for about 2 minutes per side, shaking the pan gently so the fat washes over the top and the crust blisters to a deep, even gold.⏱ 4 minResultRemaining crumbed veal escalopes | |
| 28 | First two fried schnitzelsstep 27 | | Lift the 2 schnitzels out with tongs onto the wire rack to drain.⏱ 15sResultFirst two drained schnitzels |
| 29 | Hot frying fatstep 28 | Slide the last 2 escalopes into the fat and fry them the same way, about 2 minutes per side, until deep golden.⏱ 4 minResultLast two fried schnitzels | |
| 30 | Last two fried schnitzelsstep 29 | | Lift them out with tongs onto the rack beside the first two.⏱ 15sResultGolden fried veal escalopesused in step 32 |
| 31 | Used frying fatstep 30 | — | Take the pan off the heat and leave the fat to cool before throwing it away.⏱ 20 min |
| 32 | Golden fried veal escalopesstep 30 | | Lay a schnitzel flat on each of 4 large plates so the crust is on show. → Into 4 equal portions⏱ 20sResultGolden fried veal escalopes |
| 33 | Halved lemonstep 3 | | Set a lemon half cut-side up beside each schnitzel.⏱ 15sResultPlated schnitzels with lemon |
| Total Time | 40 min | ||
Serving
- Scatter the chopped parsley over each schnitzel just before carrying the plates to the table.
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,213kcal | |
| 52g | |
| 91g | |
| 46g | |
| 40g | |
| 2g | |
| 3g | |
| 1,355mg |
Ingredients0/10
Tools0/14
Recipe
Wiener Schnitzel
Breaded veal cutlet fried in clarified butter until golden, served with lemon wedges. A Viennese classic featuring thin-pounded topside.
What you’ll doYou will slice veal into thin escalopes, pound them to even thickness, then season and coat them in flour, egg and breadcrumbs. After heating a mix of clarified butter and lard to the right temperature, you will fry the escalopes two at a time until golden and crisp, draining them on a rack. Finally you will plate each schnitzel with a lemon half and a scatter of fresh parsley.
Serves4
Total40 min
LevelMedium
Ingredients
- Lemon2 piece
- Flat-leaf parsley15 g
- Veal topside800 g
- Fine sea salt2 tsp
- Ground black pepper1 tsp
- Plain flour120 g
- Egg3 piece
- Fresh white breadcrumbs200 g
- Clarified butter200 g
- Lard100 g
Tools
Large wide frying panVeal escalopes dish (large shallow dish)Large shallow dish 2 (large shallow dish)Wide shallow bowlTongsHalved lemon bowl (small bowl)Leaf parsley bowl (small bowl)Meat malletChef's knifeWire rackWhiskBaking trayBaking paperLarge flat platePlateChopping board
Method
1
Lay the lemons on the chopping board.
5sChopping boardLemon · 2 piece
2
Cut each lemon in half through its equator.
20sChopping board, Chefs knifeLemon · step 1
3
Put the lemon halves in a small bowl and set them aside.
Result · Halved lemon · used in step 33
10sHalved lemon bowl (small bowl)Halved lemon · step 2
4
Lay the parsley on the chopping board.
5sChopping boardFlat-leaf parsley · 15 g
5
Gather the parsley leaves and chop them finely until bright green and fragrant.
45sChopping board, Chefs knifeFlat-leaf parsley · step 4
6
Scrape the chopped parsley into a second small bowl and set it aside.
Result · Finely chopped flat-leaf parsley · used in step 34
10sLeaf parsley bowl (small bowl)Finely chopped flat-leaf parsley · step 5
7
Lay the veal topside on the chopping board.
10sChopping boardVeal topside · 800 g
8
Slice the veal across the grain into 4 escalopes of roughly equal thickness, each about 1 cm thick.
2 minChopping board, Chefs knifeVeal topside · step 7
9
Place each escalope between two sheets of baking paper and beat it firmly with a meat mallet to an even 3–4 mm.
2 minChopping board, Meat malletSliced veal escalopes · step 8
10
Lay the flattened escalopes side by side on a baking tray.
15sBaking trayFlattened veal escalopes · step 9
11
Sprinkle the sea salt over both sides of the escalopes.
10sBaking trayFine sea salt · 2 tsp
12
Sprinkle the black pepper over both sides of the escalopes.
Result · Seasoned veal escalopes · used in step 17
10sBaking trayGround black pepper · 1 tsp
13
Tip the flour into the shallow dish and spread it out evenly.
10sVeal escalopes dish (large shallow dish)Plain flour · 120 g
14
Crack the eggs into the wide shallow bowl, discarding the shells.
15sWide shallow bowlEgg · 3 piece
15
Whisk the eggs until the yolks and whites are fully combined and loose.
20sWide shallow bowl, Whisk
16
Spread the breadcrumbs in an even layer in the second shallow dish.
10sLarge shallow dish 2 (large shallow dish)Fresh white breadcrumbs · 200 g
17
Lay each escalope in the flour, turn to coat both sides, then pat off the excess so only a thin film remains.
1 minVeal escalopes dish (large shallow dish)Seasoned veal escalopes · step 12
18
Pass each floured escalope through the beaten egg, letting the excess drip back into the bowl.
Result · Egg-coated veal escalopes · used in step 21
30sWide shallow bowlFlour-dusted veal escalopes · step 17
19
Lay each escalope in the breadcrumbs and press gently once on each side; don't press again, as the loose crumb gives the schnitzel its soufflé crust.
Result · Crumbed veal escalopes · used in step 22
1 minLarge shallow dish 2 (large shallow dish)Egg-coated veal escalopes · step 18
20
Lift the crumbed escalopes onto a plate.
Result · Crumbed veal escalopes ready to fry · used in step 23
20sPlateCrumbed veal escalopes · step 19
21
Throw away the leftover flour.
10sLarge shallow dishEgg-coated veal escalopes · step 18
22
Throw away the leftover beaten egg.
10sWide shallow bowlCrumbed veal escalopes · step 19
23
Throw away the leftover breadcrumbs.
10sLarge shallow dishLeftover breadcrumbs · step 20
24
Add the clarified butter to the large wide frying pan.
10sLarge wide frying panClarified butter · 200 g
25
Add the lard to the pan alongside the butter.
10sLarge wide frying panLard · 100 g
26
Set the pan over a medium-high heat and warm the fat until a pinch of breadcrumb sizzles vigorously on contact.
2 minLarge wide frying pan
27
Slide 2 escalopes into the hot fat and fry for about 2 minutes per side, shaking the pan gently so the fat washes over the top and the crust blisters to a deep, even gold.
4 minLarge wide frying panCrumbed veal escalopes ready to fry · step 20
28
Lift the 2 schnitzels out with tongs onto the wire rack to drain.
15sWire rack, TongsFirst two fried schnitzels · step 27
29
Slide the last 2 escalopes into the fat and fry them the same way, about 2 minutes per side, until deep golden.
4 minLarge wide frying panHot frying fat · step 28
30
Lift them out with tongs onto the rack beside the first two.
Result · Golden fried veal escalopes · used in step 32
15sWire rack, TongsLast two fried schnitzels · step 29
31
Take the pan off the heat and leave the fat to cool before throwing it away.
20 minLarge wide frying panUsed frying fat · step 30
32
Lay a schnitzel flat on each of 4 large plates so the crust is on show. → Into 4 equal portions
20sLarge flat plate, TongsGolden fried veal escalopes · step 30
33
Set a lemon half cut-side up beside each schnitzel.
15sLarge flat plateHalved lemon · step 3
34
Scatter the chopped parsley over each schnitzel just before carrying the plates to the table.
Result · Wiener Schnitzel
15sLarge flat plateFinely chopped flat-leaf parsley · step 6
Printed 7 October 2026