How to make Wiener Schnitzel

Why cooks start here

Wiener Schnitzel is cooked the way Austrian-German classic on German tables cooks it — butter or clarified butter used without fuss, salt judged by hand, and no apology for a second helping. This is the home version, written down the way a German family cook actually puts it on the table.

Wiener Schnitzel, a beloved staple on German tables, traces its roots to Austria and reflects a shared culinary tradition between the two neighbors. This home-style version is a straightforward affair, prepared with butter or clarified butter and seasoned by hand without hesitation. It’s a dish that finds its way to the table on both weekdays and special occasions, ready to welcome a second helping with open arms. The hallmark of a good Wiener Schnitzel is its golden, crisp coating encasing tender veal. Each bite should offer a satisfying crunch, followed by the delicate flavor of the meat, enhanced by a squeeze of lemon. Served simply, it embodies the essence of comfort and indulgence without pretense.