Authentic Austrian Weiner Schnitzel

Name: Authentic Austrian Weiner Schnitzel
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving
Ingredients: 4-6 Veal Cutlets (about 1 pound); 2 eggs; ½ Cup all purpose flour; ½ Cup panko; lard; Clarified Butter (Ghee); salt; fresh ground black pepper; lemon wedges/slices

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings
4
Calories
317 kcal
Course
Main Course
Cuisine
European, Austrian

Authentic Austrian Weiner Schnitzel

Iris Warren

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It is easy to see why schnitzel is one of the most popular dishes in Austria and Germany. This authentic Austrian wiener schnitzel uses a light panko breading for the veal, and is fried in lard and clarified butter. You may have to loosen the lederhosen for this one.

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Ingredients

Servings

4-6 Veal Cutlets (about 1 pound) preferably veal scallopini
2 eggs beaten
½ Cup all purpose flour
½ Cup panko pulsed briefly in a food processor
lard
Clarified Butter (Ghee)
salt to taste
fresh ground black pepper to taste
lemon wedges/slices for serving

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Instructions

We have found it easiest to use veal scallopini as it is already thin, and we can skip the step of pounding out the meat. If you are using pork or thicker cuts of veal you will want to cover the meat with parchment paper and pound it very thin.
Make sure the thin pieces of meat are dry and then season both sides with salt and pepper, to taste.
For the coating of the wiener schnitzel you will need plates or bowls of beaten eggs, all purpose flour, and bread crumbs.
To coat the veal, dredge the meat through the flour, making sure it is fully covered. Next dip the meat into the egg and let the excess drip off before coating the meat in the breadcrumb mixture. You do not want to press the breadcrumbs into the meat, just get a nice even coating.
Heat the lard and butter over medium heat. Ideally the frying mixture should be at about 350 degrees for frying the meat.
Fry the breaded veal for about 3 minutes and then flip the meat and cook for an additional 3 minutes, until the breading is nicely golden-brown. If you are using a meat thermometer, the finished temp should be about 145-150 degrees.
Remove the meat to a paper towel lined plate and let rest for a couple minutes before serving. Add a squeeze of fresh lemon to each piece of meat and enjoy.

Nutrition Information

Show Details

Calories 317kcal (16%) Carbohydrates 17g (6%) Protein 41g (82%) Fat 8g (12%) Saturated Fat 3g (15%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 214mg (71%) Sodium 194mg (8%) Potassium 686mg (20%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 119IU (2%) Calcium 37mg (4%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 317 kcal

% Daily Value*

Calories	317kcal	16%
Carbohydrates	17g	6%
Protein	41g	82%
Fat	8g	12%
Saturated Fat	3g	15%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	214mg	71%
Sodium	194mg	8%
Potassium	686mg	15%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	119IU	2%
Calcium	37mg	4%
Iron	3mg	17%