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Wiener Schnitzel
How to make the famous Wiener schnitzel, the classic Austrian schnitzel made from veal.
Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 people
Calories: 448 kcal
Course:
Main Course
Cuisine:
Austrian
Ingredients
- 4 veal cutlets large but very thinly sliced or 8 smaller ones
- Fine sea salt and black pepper
- 2-3 tablespoons all-purpose flour
- 2 large eggs
- 4 slices day-old white bread more if needed
- vegetable oil or lard for frying
Instructions
- Tenderize: Place the veal cutlets between two pieces of plastic foil and tenderize them gently using the bottom of a heavy saucepan. Sprinkle the cutlets with salt and pepper.4 veal cutlets + fine sea salt and black pepper
- Breading station: Place the flour on a large plate and beat the eggs very lightly in a shallow, large bowl. Remove and discard the crust of the baguette or bread. Cube the bread, place the cubes in the food processor and process until you obtain breadcrumbs. Place them on a large plate as well.2-3 tablespoons all-purpose flour + 2 large eggs + 4 slices day-old white bread
- Heat oil: Start heating the oil or lard in a large skillet. There should be enough fat inside for the schnitzels to be able to “swim.” Check the temperature by inserting the end of a toothpick in the fat; you should be able to see bubbles forming around the toothpick (Note 1).vegetable oil
- Coat schnitzel with flour, shake to remove the excess, drag through the eggs, and coat with the breadcrumbs. Press only very lightly.
- Start frying immediately after coating (Note 2). Fry shortly until both sides are crispy and golden brown. Remove from the skillet and place on a double layer of paper kitchen towels, which will absorb the excess fat. Do not place them on top of each other, or the coating will become soggy.
- Serve with potato salad or parsley potatoes, lemon wedges, and green salad.
Cup of Yum
Notes
- Only start coating the next batch of schnitzels when the previous is almost done.
- Or use an oil thermometer (the Amazon link opens in a new tab); the temperature should be 350°F/180°C.
- Only start coating the next batch of schnitzels when the previous is almost done.
Nutrition Information
Serving
1schnitzel
Calories
448kcal
(22%)
Carbohydrates
61g
(20%)
Protein
21g
(42%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Cholesterol
138mg
(46%)
Sodium
732mg
(31%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 448
% Daily Value*
| Serving | 1schnitzel | |
| Calories | 448kcal | 22% |
| Carbohydrates | 61g | 20% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 138mg | 46% |
| Sodium | 732mg | 31% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.