60 min
Korean Beef Japchae with Spinach, Shiitakes & Sesame
Glossy sweet-potato glass noodles are tossed with tender soy-garlic beef, shiitakes, spinach and crisp vegetables in a balanced sesame dressing.
Photo: JIP / Wikimedia Commons · CC BY-SA 4.0
Family Favorites
Austrian Wiener Schnitzel with Parsley Potatoes & Lemon
Thin veal cutlets fry inside a light, rippled breadcrumb crust and arrive with buttered parsley potatoes and fresh lemon wedges.
Directions
Cook the potatoes
Cover potatoes with cold salted water, bring to a gentle boil and simmer 15 to 20 minutes until a knife meets little resistance. Drain, steam-dry 3 minutes and halve any large potatoes.
Pound the veal
Place one cutlet between sheets of parchment. Pound from the center outward to an even 1/8-inch thickness without tearing. Repeat, then season both sides with 1 teaspoon salt and the pepper.
Build a loose breading station
Put flour in one wide dish. Beat eggs with milk in a second. Put breadcrumbs in a third. Dredge each cutlet in flour and shake well, coat in egg, then lay in crumbs and turn without pressing. Loose crumbs help the crust puff away from the meat.
Heat the frying fat
Pour oil or clarified butter 1/2 inch deep into a wide heavy skillet and heat to 350°F. Line a rack over a sheet pan. The cutlets should float rather than sit directly on the pan base.
Fry in batches
Fry one cutlet at a time for about 2 minutes on the first side and 1 to 2 minutes on the second. Gently swirl the pan so hot fat washes over the top and creates a rippled crust. Maintain 340 to 355°F and transfer to the rack.
Verify doneness and rest
Check the center of each veal cutlet from the side with an instant-read thermometer. It must reach at least 145°F, followed by a 3-minute rest. Return any under-temperature cutlet to the oil briefly, then recheck with a clean probe.
Finish the potatoes and plate
Melt butter in the empty potato pot, add potatoes, 1/2 teaspoon salt and half the parsley and toss gently. Plate the broad golden schnitzel with parsley potatoes, lemon and remaining parsley to match the photograph; serve optional lingonberry preserves separately.
Why this works
Why it worksPounding veal uniformly thin makes the center reach its safe temperature during the same brief fry that turns crumbs golden.
Why it worksFine crumbs applied without pressure leave tiny air spaces, while swirling hot fat over the surface produces Wiener schnitzel's characteristic loose, souffléed crust.
Why it worksA rack drains excess fat without trapping steam, preserving crispness through the required three-minute rest.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
Paid links: As an Amazon Associate I earn from qualifying purchases. You pay no additional cost.
Compare on Amazon12-inch cast-iron skilletA wide heavy pan holds a stable half-inch layer of frying fat so each thin cutlet can float and ripple.See current options →
Compare on AmazonInstant-read thermometerCheck each thin veal cutlet from its edge for 145°F followed by the required three-minute rest.See current options →
Compare on AmazonWire rack and sheet panDraining above a rimmed pan preserves the airy crust instead of trapping steam beneath the schnitzel.See current options →
Swaps & notes
Easy swaps
- Pork loin cutlets can replace veal for a pork schnitzel; label the dish accordingly and cook whole pork to 145°F plus a 3-minute rest.
- Clarified butter gives a rich flavor and higher smoke point; neutral canola or sunflower oil is more economical.
- Small red potatoes can replace Yukon Golds, with the same knife-tender test.
Cook notes
- Total time includes potato cooking, breading in batches, frying and the required 3-minute veal rest.
- Traditional Wiener schnitzel is veal. If you use pork or chicken, call it schnitzel rather than Wiener schnitzel.
- Keep oil between 340 and 355°F. Cooler oil makes a greasy crust; hotter oil browns crumbs before the meat reaches 145°F.
- USDA guidance for whole veal cuts is 145°F followed by a 3-minute rest. Check from the cutlet's edge because the meat is thin.
- Never leave frying oil unattended. Cool it completely before straining or discarding according to local guidance.
Storage
Refrigerate schnitzel and potatoes in separate shallow containers within 2 hours for up to 3 days. Reheat cutlets on a rack in a 375°F oven until crisp and 165°F; reheat potatoes separately to 165°F. Freeze breaded cooked cutlets for up to 1 month, but the fresh crust is best the day it is fried.
Questions
Why did the breading stick tightly to the veal?
The breadcrumbs may have been pressed on or the cutlet may have rested too long before frying. Set crumbs on lightly and move each breaded cutlet promptly into properly heated fat.
Can I shallow-fry with less oil?
You can, but the cutlet is less likely to float and develop the classic wavy crust. Keep at least 1/2 inch of fat and add more between batches if the level drops.
How do I keep the first cutlet crisp?
Hold it on a wire rack in a 200°F oven while frying the rest. Do not stack cutlets or cover them, because trapped steam softens the crust.
Cook next
More recipes you’ll like
60 min
60 min
Cowboy-Butter Ribeye Bites with Crispy Smashed Potatoes
Crunchy smashed potatoes and seared ribeye bites drenched in zippy garlic-herb cowboy butter.
85 min
Classic Glazed Meatloaf with Garlic Mash
A sliceable, juicy ground-beef meatloaf with a sticky tomato glaze and creamy garlic mashed potatoes—the full comfort-food plate.
70 min
Saucy Ground Beef & Rice Stuffed Peppers
Tender bell peppers packed with garlicky beef, rice, tomatoes, and herbs, then baked in a bright tomato sauce until bubbling.
Austrian Wiener Schnitzel with Parsley Potatoes & Lemon
Screen stays awake when supported.
1. Cook the potatoesCover potatoes with cold salted water, bring to a gentle boil and simmer 15 to 20 minutes until a knife meets little resistance. Drain, steam-dry 3 minutes and halve any large potatoes.
2. Pound the vealPlace one cutlet between sheets of parchment. Pound from the center outward to an even 1/8-inch thickness without tearing. Repeat, then season both sides with 1 teaspoon salt and the pepper.
3. Build a loose breading stationPut flour in one wide dish. Beat eggs with milk in a second. Put breadcrumbs in a third. Dredge each cutlet in flour and shake well, coat in egg, then lay in crumbs and turn without pressing. Loose crumbs help the crust puff away from the meat.
4. Heat the frying fatPour oil or clarified butter 1/2 inch deep into a wide heavy skillet and heat to 350°F. Line a rack over a sheet pan. The cutlets should float rather than sit directly on the pan base.
5. Fry in batchesFry one cutlet at a time for about 2 minutes on the first side and 1 to 2 minutes on the second. Gently swirl the pan so hot fat washes over the top and creates a rippled crust. Maintain 340 to 355°F and transfer to the rack.
6. Verify doneness and restCheck the center of each veal cutlet from the side with an instant-read thermometer. It must reach at least 145°F, followed by a 3-minute rest. Return any under-temperature cutlet to the oil briefly, then recheck with a clean probe.
7. Finish the potatoes and plateMelt butter in the empty potato pot, add potatoes, 1/2 teaspoon salt and half the parsley and toss gently. Plate the broad golden schnitzel with parsley potatoes, lemon and remaining parsley to match the photograph; serve optional lingonberry preserves separately.