Wiener Schnitzel

Name: Wiener Schnitzel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 veal cutlets (about 5 oz each, pounded to ¼-inch thickness); 1 cup all-purpose flour; 2 large eggs; 1 cup plain breadcrumbs (preferably unseasoned); Salt and pepper, to taste; 1 cup clarified butter or neutral oil for frying; Lemon wedges, for serving; Parsley, for garnish

Wiener Schnitzel epitomizes the essence of Austrian cuisine. Renowned for its soft veal inside and crispy, golden crust, this meal really captures Austria’s gastronomic past. Perfect for family dinners or special events, Wiener Schnitzel is a basic but elegant meal that will send your taste senses directly to Vienna.

Wiener Schnitzel

Recipe by Travel S HelperCourse: MainCuisine: AustrianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Wiener Schnitzel is a classic Austrian dish characterized by its crisp, golden crust and tender veal filling. It is ideal for family gatherings or special events and requires a moderate cooking duration of 10 minutes. Having a medium cooking time of ten minutes, it is ideal for family dinners or special events. Four veal cutlets, one cup of all-purpose flour, two big eggs, one cup of plain breadcrumbs, salt and pepper, one cup of clarified butter or neutral oil for fried, lemon wedges, and parsley for garnish are called in the recipe. Pound the veal into a ¼-inch thickness then season it with salt and pepper. Arrange separate dishes for flour, eggs, and breadcrumbs in a breading station. After flouring each cutlet, dip it into beaten eggs then press it into the breadcrumbs. In a large skillet set on medium-high heat, warm the clarified butter or oil; then, fry the cutlets for two to three minutes on each side or until golden brown and crispy. Drain the cooked Schnitzels, then present alongside parsley and lemon wedges. Should veal prove to be scarce, pork or chicken cutlets will do.

Ingredients

4 veal cutlets (about 5 oz each, pounded to ¼-inch thickness)
1 cup all-purpose flour
2 large eggs
1 cup plain breadcrumbs (preferably unseasoned)
Salt and pepper, to taste
1 cup clarified butter or neutral oil for frying
Lemon wedges, for serving
Parsley, for garnish

Directions

Prepare the Veal
Lightly pound the veal cutlets between two sheets of plastic wrap until they are about ¼ inch thick. Season both sides with salt and pepper.
Set Up a Breading Station
Place the flour in a shallow dish, beat the eggs in another dish, and pour the breadcrumbs into a third dish. Arrange these in an assembly line.
Bread the Cutlets
Dredge each cutlet in flour, shaking off any excess.
Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.
Finally, press the cutlet into the breadcrumbs, coating evenly. Do not press too hard, as the breadcrumbs should adhere lightly.
Heat the Pan
Heat the clarified butter or oil in a large skillet over medium-high heat until shimmering but not smoking.
Fry the Schnitzels
Fry the breaded cutlets one at a time (or two if your pan is large enough), cooking for 2-3 minutes per side or until golden brown and crispy. Adjust heat as needed to prevent burning.
Drain and Serve
Transfer the cooked Schnitzels to a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and a sprinkle of parsley.

Notes

Veal Substitute: If veal is unavailable, pork or chicken cutlets can be used.
Breadcrumbs: Use fresh breadcrumbs for a better texture. Avoid pre-seasoned breadcrumbs, as they may overpower the dish.
Frying Tip: The Schnitzels should "swim" in the hot fat; this ensures even cooking and a light crust.
Sides: Serve with traditional accompaniments such as potato salad, lingonberry jam, or a crisp green salad.

Austrian National Food

Explore Austria's rich culinary heritage with iconic dishes like Wiener Schnitzel, Apfelstrudel, and Sachertorte. Dive into the flavors that define Austrian cuisine and its timeless traditions.