Wiener Schnitzel Recipe – Classic Veal, Potato Salad & Cucumber Salad

Wiener Schnitzel Recipe

Craving a taste of Austria? This classic Wiener Schnitzel recipe features golden, crispy veal cutlets served with lemon wedges, creamy potato salad, and a refreshing cucumber salad. It’s a timeless dish that’s perfect for a special dinner or a weekend treat.

Ingredients

For the Schnitzel

• 4 veal cutlets (about 5 oz each, pounded 1/4 inch thick)
• Salt and freshly ground black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 2 tablespoons milk
• 2 cups plain breadcrumbs
• 1 cup clarified butter (or neutral oil, for frying)
• 1 lemon, cut into wedges

For the Potato Salad

• 1 1/2 lbs Yukon Gold potatoes
• 1/4 cup finely chopped red onion
• 1/4 cup vegetable or chicken broth (warm)
• 2 tablespoons white wine vinegar
• 3 tablespoons vegetable oil
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

For the Cucumber Salad

• 1 large English cucumber, thinly sliced
• 1/4 cup white wine vinegar
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Salt and pepper, to taste
• 1 tablespoon chopped fresh dill (optional)

Instructions

Wiener Schnitzel

1. Place veal cutlets between sheets of plastic wrap and gently pound to 1/4 inch thickness. Season both sides with salt and pepper.
2. Set up three shallow dishes: one with flour, one with eggs beaten with milk, and one with breadcrumbs.
3. Dredge each cutlet in flour, shaking off excess. Dip in egg mixture, then coat thoroughly with breadcrumbs. Do not press the crumbs in—just shake off excess.
4. In a large skillet, heat clarified butter or oil over medium-high heat (about 350°F). The fat should be deep enough to allow the schnitzel to float slightly.
5. Fry cutlets one or two at a time, about 2–3 minutes per side, until golden brown and crisp. Tilt the pan and spoon hot fat over the top for extra puffiness.
6. Drain briefly on paper towels. Serve immediately with lemon wedges.

Potato Salad

1. Boil potatoes in salted water until just tender, about 20 minutes. Drain, cool slightly, and peel while still warm. Slice into 1/4-inch rounds.
2. In a large bowl, combine warm broth, vinegar, oil, mustard, salt, and pepper. Add onions and stir.
3. Gently fold in warm potatoes. Let sit for 15–20 minutes to absorb flavors. Adjust seasoning and sprinkle with parsley before serving.

Cucumber Salad

1. In a bowl, whisk together vinegar, sugar, oil, salt, and pepper.
2. Add cucumber slices and toss to coat. Let marinate for at least 15 minutes. Sprinkle with dill if using.

Tips for the Best Wiener Schnitzel

• Use veal for the most authentic flavor, but pork or chicken can be substituted.
• Don’t press the breadcrumbs into the meat—this keeps the coating light and crispy.
• Serve immediately for the crispiest results.

FAQ

• Can I use pork or chicken instead of veal? Yes! Pork and chicken are both delicious alternatives.
• What oil is best for frying? Clarified butter is traditional, but any neutral oil with a high smoke point works well.
• How do I keep the breading from falling off? Make sure the cutlets are dry before breading, and don’t press the crumbs in.

Looking for more European classics? Try our German recipes or Eastern European favorites!