Veal Cutlets With Fried Lemon Slices (Wiener Schnitzel)

The aroma of sizzling butter and lemon always takes me back to my grandmother’s kitchen. She wasn’t Austrian, nor had she ever even been to Austria, but her version of Wiener Schnitzel was a Sunday dinner staple. The crispy veal, the bright, acidic lemon, and her endless love made it more than just a meal – it was a hug on a plate. I’ve spent years perfecting my own interpretation, honoring her memory with every golden-brown cutlet.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Servings: 2
• Dietary Type: Not Gluten-Free

Ingredients

• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg
• 1 tablespoon water
• 1/2 cup seasoned bread crumbs
• 1 teaspoon lemon zest
• 1 teaspoon dried thyme
• 2 veal cutlets, pounded 1/8-inch thick between sheets of plastic wrap
• Vegetable oil, for frying
• Fried Lemon Slices
  • 2 tablespoons flour
  • 2 tablespoons cornmeal
  • Salt and pepper, to taste
  • 1 lemon, sliced thin

Equipment Needed

• 3 shallow dishes
• Whisk
• Large cooling rack
• Heavy skillet
• Slotted spoon
• Plastic wrap (for freezing option)
• Ziplock bags (for freezing option)

Instructions

1. Set up your breading station. In three shallow dishes, prepare the following: in the first, combine the flour, salt, and pepper. In the second dish, whisk together the egg and water. In the third, combine the seasoned bread crumbs, lemon zest, and dried thyme.

2. One at a time, dip each veal cutlet into the flour mixture, ensuring it’s fully coated. Shake off any excess flour.

3. Next, dip the floured cutlet into the egg mixture, allowing any excess to drip off.

4. Finally, dredge the cutlet in the bread crumb mixture, pressing gently to ensure the crumbs adhere. Repeat with the remaining cutlet.

5. Transfer the coated cutlets to a large cooling rack. Let them dry at room temperature for 30 minutes to one hour. This step is crucial for achieving a crispy coating that doesn’t fall off during frying.

   NOTE: This is an ideal point to freeze the cutlets for future use. After step 2, place the breaded cutlets on a cooling rack in the freezer. Once completely frozen, individually wrap each cutlet in plastic wrap and store them in a ziplock bag in the freezer for up to 4 months. You can fry them directly from frozen or partially thawed.

6. While the cutlets are drying, prepare the fried lemon slices. In a small bowl, mix the flour, cornmeal, salt, and pepper. Set aside.

7. In a heavy skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.

8. When the oil is hot, carefully place the cutlets into the oil, being careful not to overcrowd the pan. Fry for about 2 minutes on each side, or until golden brown and cooked through. Avoid moving the cutlets around too much, as this can lower the oil temperature and result in a soggy crust.

9. Remove the cutlets from the skillet and place them on a cooling rack to drain excess oil. This helps maintain their crispiness.

10. Once the cutlets are done, carefully remove any food particles remaining in the oil with a slotted spoon and discard. This prevents the oil from smoking and ensures cleaner-tasting fried lemon slices.

11. Dredge the lemon slices in the flour/cornmeal mixture, pressing firmly to coat both sides.

12. Fry the lemon slices in the hot oil, turning them once, until golden brown, about 30 seconds per side. Watch them carefully, as they can burn quickly.

13. Transfer the fried lemon slices to a cooling rack or paper towels to drain.

14. Serve the veal cutlets immediately with the fried lemon slices.

Expert Tips & Tricks

• Pounding the veal thin is essential for even cooking and a tender result. Use a meat mallet and pound the cutlets between sheets of plastic wrap to prevent tearing.
• Allowing the breaded cutlets to dry before frying is key to a crispy crust. This allows the breading to adhere properly and prevents it from falling off in the hot oil.
• Don’t overcrowd the pan when frying. Fry the cutlets in batches to maintain the oil temperature and ensure even cooking.
• Use a thermometer to ensure the oil is at the correct temperature. Too low, and the cutlets will be greasy; too high, and they’ll burn before cooking through.
• For extra flavor, add a pinch of garlic powder or paprika to the bread crumb mixture.
• If you don’t have seasoned bread crumbs, you can make your own by adding salt, pepper, garlic powder, and Italian herbs to plain bread crumbs.

Serving & Storage Suggestions

Serve the veal cutlets immediately while they are hot and crispy. The fried lemon slices add a delightful tangy contrast. This dish pairs well with creamy mashed potatoes, buttered noodles, or a simple green salad. A crisp, dry white wine, such as Grüner Veltliner, would be an excellent accompaniment.

Leftover veal cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) until warmed through and crispy, about 10-15 minutes. Reheating in a skillet can also work, but be careful not to burn the breading. The fried lemon slices are best enjoyed fresh, but can be stored separately in the refrigerator for up to 24 hours. Reheat them briefly in a dry skillet before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	450 kcal	23%
Total Fat	25g	38%
Saturated Fat	5g	25%
Cholesterol	150mg	50%
Sodium	1200mg	52%
Total Carbohydrate	30g	10%
Dietary Fiber	2g	8%
Sugars	3g	–
Protein	25g	50%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Chicken Schnitzel: Substitute chicken cutlets (breasts pounded thin) for the veal. Adjust cooking time accordingly.
• Pork Schnitzel: Use pork loin cutlets instead of veal.
• Gluten-Free Schnitzel: Use gluten-free flour and bread crumbs. Almond flour and crushed gluten-free crackers make excellent substitutes.
• Herb Variations: Experiment with different herbs in the bread crumb mixture, such as parsley, oregano, or rosemary.
• Spicy Schnitzel: Add a pinch of cayenne pepper or red pepper flakes to the bread crumb mixture for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use pre-seasoned bread crumbs instead of making my own?
A: Yes, you can, but be mindful of the salt content, as some pre-seasoned bread crumbs can be quite salty.

Q: What is the best oil for frying Schnitzel?
A: Vegetable oil, canola oil, or peanut oil are all good choices due to their high smoke points.

Q: How do I keep the Schnitzel crispy after frying?
A: Place the fried cutlets on a cooling rack instead of paper towels. This allows air to circulate and prevents them from getting soggy.

Q: Can I bake the Schnitzel instead of frying it?
A: Yes, you can. Bake at 400°F (200°C) for about 15-20 minutes, or until golden brown and cooked through. However, frying yields the most authentic and crispy results.

Q: What should I do if the breading falls off during frying?
A: Ensure the cutlets are properly dried after breading and that the oil is hot enough. Press the bread crumbs firmly onto the cutlets to ensure they adhere.

Final Thoughts

This Veal Cutlet recipe is more than just a dish; it’s an experience, a taste of tradition, and a tribute to simple, comforting flavors. Don’t be intimidated by the frying – with a little practice and patience, you’ll be rewarded with perfectly golden, crispy cutlets that are sure to impress. Gather your ingredients, put on some music, and enjoy the process. And don’t forget to share your creations – and any family stories that might inspire them – with those you love.