Wiener Schnitzel with Lemon & Parsley Potatoes
Germany's most iconic breaded cutlet
By RecipesQueen Kitchen • June 11, 2026
The gold standard of German cuisine — thin veal cutlets pounded tender, triple-breaded in flour, egg, and fine breadcrumbs, then fried in clarified butter until the coating puffs and turns a deep golden brown. Served alongside buttery parsley potatoes and fresh lemon wedges, this dish has been the pride of Viennese and German kitchens for over 150 years. The secret lies in the 'soufflé effect' — frying in generous oil so the breading separates from the meat and becomes impossibly crispy.
Ingredients
- 4 pieces veal cutlets (150g each)
- 1 cup all-purpose flour
- 3 large eggs, beaten
- 2 cups fine breadcrumbs
- 1.5 lb baby potatoes
- 3 tbsp butter
- 1/4 cup fresh parsley, chopped
- clarified butter for frying
- 1 lemon, cut into wedges
- salt and pepper to taste
Instructions
- 1
Pound veal cutlets between plastic wrap to 5mm thickness. Season both sides with salt and pepper.
- 2
Boil baby potatoes until fork-tender, about 15 minutes. Drain and toss with butter and chopped parsley.
- 3
Set up three shallow bowls: flour, beaten eggs, breadcrumbs. Dredge each cutlet in flour, dip in egg, coat in breadcrumbs.
- 4
Heat clarified butter in a large skillet until shimmering (about 170°C). Fry each schnitzel 2-3 minutes per side until golden and puffed.
- 5
Drain on paper towels. Serve immediately with parsley potatoes and lemon wedges.
