Classic Wiener Schnitzel with Lemon Wedges

Wiener Schnitzel takes its name from Vienna, where thin veal cutlets are pounded, breaded, and fried until golden and crisp. A bright squeeze of lemon cuts through the rich crust, making this classic dinner feel light and celebratory.

Serves 4 · 20 min prep · 20 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 28g carbs
• 26g fat
• 3g fiber

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Ingredients

• 1.5 lb veal cutlets
• 1 cup all-purpose flour
• 3 large eggs
• 2 cups plain breadcrumbs
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup clarified butter or neutral oil
• 2 lemons
• 2 tbsp fresh parsley

Instructions

1. 1Place each veal cutlet between sheets of plastic wrap and pound gently with a meat mallet until evenly thin, one-quarter inch thick, taking care not to tear the meat.
2. 2Season both sides of the pounded cutlets lightly with salt and black pepper, then set them aside on a plate while you prepare the breading station.
3. 3Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Dredge each cutlet first in flour, shaking off excess, then dip fully in egg, and finally press firmly into breadcrumbs so the coating adheres evenly on both sides.
4. 4Heat clarified butter or oil in a large heavy skillet over medium-high heat until it shimmers and reaches about 350°F; a breadcrumb should sizzle immediately when dropped in.
5. 5Fry the breaded cutlets one or two at a time without crowding, cooking 2 to 3 minutes per side until the coating turns deep golden brown and crisp.
6. 6Transfer cooked schnitzels to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish the remaining cutlets, adding more fat to the pan as needed.
7. 7Slice the lemons into wedges and finely chop the parsley.
8. 8Plate each hot schnitzel immediately, scatter a little parsley over the top, and serve with lemon wedges on the side so diners can squeeze fresh juice over the crisp cutlet just before eating.