Authentic German Wiener Schnitzel Recipe

Wiener Schnitzel is a typical Austrian main dish made with slices of breaded veal rump cooked in a pan with butter. It is the Viennese version of the famous Milanese cutlet: different in terms of the cut of meat and breading, both recipes require expert frying in butter and ensure a rich and tasty result.

To bring them to the table, you just need to gently beat the veal slices with a meat tenderizer until they are 3-4 mm thick, coat them in flour, egg and finally breadcrumbs, then fry them in clarified butter, brought to a temperature of about 320°F/160°C. With a fragrant breading and a tender texture at the heart, Viennese cutlets are perfect to accompany seasonal vegetables, but also baked potatoes or mashed potatoes.

What is Wiener Schnitzel?

Wiener schnitzel, a beloved Austrian dish, traces its roots back to the 19th century in Vienna, where it became a symbol of traditional Viennese cuisine. This classic preparation involves a thin veal cutlet, breaded and fried to golden perfection, celebrated for its crisp exterior and tender interior. The dish’s origins are sometimes linked to Italian cotoletta alla milanese, though it evolved distinctly in Austria. Its popularity spread globally through waves of European immigration, particularly in the late 19th and early 20th centuries.

In the United States, wiener schnitzel found a home among German and Austrian-American communities, especially in the Midwest. Over time, the term broadened to include similar breaded pork or chicken cutlets, and even inspired fast food interpretations, though authentic wiener schnitzel remains a cherished cultural staple.

Pro Tips for The Best Wiener Schnitzel

• Use high-quality veal cutlets and pound them evenly to about 4 mm thickness.
• Season the meat lightly with salt before breading.
• Follow the traditional breading sequence: flour, beaten egg, and then breadcrumbs.
• Do not press the breadcrumbs into the meat; a loose coating helps the crust puff during frying.
• Fry in plenty of hot clarified butter or neutral oil to allow the schnitzel to float and “soufflé.”
• Turn only once during frying to preserve the crust.
• Drain briefly on paper towels, but avoid covering them to keep the crust crisp.

What is The Difference Between Wiener Schnitzel and Schniztel?

"Wiener schnitzel" is a protected term in Austria and Germany, referring specifically to a breaded and fried veal cutlet. In contrast, "schnitzel" is a broader term that can refer to any breaded and fried meat cutlet, such as pork (schnitzel Wiener Art), chicken, or turkey. While the cooking method is generally the same, only the veal version can officially be called wiener schnitzel.

What Cut of Meat is Best for Wiener Schnitzel?

The best cut of meat for authentic wiener schnitzel is veal top round (also known as veal leg or veal escalope). This cut is lean, tender, and well-suited for pounding thin without falling apart. It delivers the delicate texture and mild flavor that are hallmarks of traditional Viennese schnitzel. For the most authentic result, avoid substituting with other meats unless you're making a variation.

What is The Secret to a Good Wiener Schnitzel?

The secret to a good wiener schnitzel lies in achieving a light, crispy crust and a tender, juicy interior. This comes from using thin, evenly pounded veal cutlets, properly seasoned and coated with flour, egg, and coarse breadcrumbs without pressing the crumbs into the meat. Frying in hot clarified butter or oil—enough for the cutlet to float slightly—is essential, as it allows the breading to puff up and become golden and airy. Turning it just once and serving immediately preserves the signature texture and flavor.

Can I Use Another Type of Meat?

Yes, you can use other types of meat for schnitzel if veal isn’t available or preferred. Pork is the most common alternative, especially in the form of Schnitzel Wiener Art, which mimics the wiener schnitzel style using pork cutlets. Chicken and turkey are also popular substitutes, offering a leaner option while still delivering a crispy, flavorful result. While these versions aren’t considered authentic “wiener schnitzel,” they’re delicious and widely enjoyed in both home cooking and restaurants.

Can I Bake It Instead?

While traditional wiener schnitzel is pan-fried for its signature golden, crispy crust, it is possible to bake it as a lighter alternative. However, baking won't produce quite the same texture. To get the best result, preheat your oven to 200°C (400°F), place the breaded cutlets on a wire rack over a baking sheet, and lightly spray or brush them with oil. Bake for about 20–25 minutes, turning once halfway through. The result will be crisp but less airy and delicate than the classic fried version.

What Can I Serve Wiener Schnitzel With?

Wiener schnitzel is traditionally served with simple, classic sides that complement its crispy texture and delicate flavor. Popular accompaniments include potato salad, parsley potatoes, or buttered boiled potatoes. It also pairs well with a crisp cucumber salad, lemon wedges for a bright finish, and lingonberry jam or cranberry sauce for a sweet-tart contrast. These sides balance the richness of the schnitzel and enhance the overall dining experience.

Can I Make It Ahead of Time?

Yes, you can prepare wiener schnitzel ahead of time, but it's best to cook it just before serving to maintain its signature crispiness.

You can bread the cutlets in advance and refrigerate them for a few hours or overnight, separated by parchment paper.

Does It Freeze Well?

Wiener schnitzel can be frozen, but it's best done before frying. Bread the veal cutlets and freeze them individually on a tray until firm, then transfer them to a sealed container or freezer bag. This helps preserve the breading’s texture.

When ready to cook, fry them directly from frozen without thawing for the best result. Cooked schnitzel can also be frozen, but reheating may lead to a less crispy crust compared to freshly prepared.

How to Store Wiener Schnitzel

To store leftover wiener schnitzel, let it cool completely, then place it in an airtight container or wrap it tightly in foil. Keep it in the refrigerator for up to 2–3 days.

When ready to reheat, use an oven or skillet instead of a microwave to help restore some of the crust's crispiness. Avoid covering it during reheating to prevent the coating from becoming soggy.

How to Make Wiener Schnitzel

Place the slices of meat between two sheets of baking paper and beat them with a meat tenderizer to make them more tender and thin.

The movement should start from the center and go outwards, the final thickness should be 3-4 mm.

Pass the veal slices first in the flour.

Then in the beaten egg with a pinch of salt.

The last step must be done in breadcrumbs trying to make it stick evenly.

Melt the butter in the pan and bring it to a temperature of 320°F/160°C, then place the cutlet in it.

Cook the cutlet for 5 minutes per side over medium heat.

When it is crispy and golden, drain it on kitchen paper and add salt.

Enjoy it!