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Home Wiener Schnitzel

Wiener Schnitzel

Classic Meat Quick Austrian Crispy Family

The Wiener Schnitzel is one of those dishes you really need to learn to make properly once. After that you’ll want to make it again and again. The secret is in thinly pounded meat, a light breadcrumb coating and butter at precisely the right temperature. For this, use a good frying pan with even heat distribution, because that really makes the difference between pale and perfectly golden-brown.

x_ckl_recipe_markerWiener Schnitzel A classic Wiener Schnitzel with a paper-thin, crispy breadcrumb coating. Quick to make, full of flavour and guaranteed to be a hit at the table. How to make a classic Wiener Schnitzel? Main course Austrian 4 servings 15 min 27 min

Place the veal escalope pieces between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 4 mm thin. Generously season both sides with salt and pepper.
Prepare three deep plates: one with flour, one with beaten egg and one with breadcrumbs. Pass each schnitzel in turn through the flour (shake off the excess), then the egg and finally the breadcrumbs. Don’t press the breadcrumbs in too hard — a light coating gives the characteristic rippled crust.
Melt a generous knob of butter together with a splash of sunflower oil in a wide frying pan over medium heat. The butter should foam but not brown. There should be enough fat in the pan so the schnitzel almost floats, which ensures even cooking.
Place the schnitzels in the pan one by one. Fry them 2 to 3 minutes per side over medium heat until deep golden-brown and crispy. Shake or tilt the pan lightly now and then so the fat keeps flowing underneath.
Remove the schnitzels from the pan and rest them briefly on kitchen paper to drain the excess fat.
Serve immediately with lemon wedges, parsley and a scoop of potato salad or a fresh green salad. Squeeze the lemon over just before eating — the crust will crackle for a moment longer.

Classic Meat Quick Austrian Crispy Family 4 veal escalope pieces (each approx. 150 g) Salt and freshly ground black pepper 80 g flour 2 eggs, beaten 150 g fine breadcrumbs 100 g butter 2 tbsp sunflower oil 1 lemon, cut into wedges Fresh flat-leaf parsley, finely chopped Meat mallet or rolling pin Plastic wrap 3 deep plates Large frying pan Kitchen paper Cutting board Sharp knife Frying Pan frying-pan Meat Tenderizer meat-tenderizer Doughrollers rolling-pin Deep plates deep-plate HexaCook Hybrid Frying Pan ø 28 cm – PFAS-free & Induction HexaCook Koekenpan Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan De Buyer Frying pan Mineral B Pro - ø 28 cm - without non-stick coating De Buyer ["Koekenpan"] Rice Pudding foodies-rice-pudding Hunter's schnitzel with mushroom cream sauce foodies-hunter-s-schnitzel-with-mushroom-cream-sauce German Steak foodies-german-steak French toast with cinnamon and caramelized banana foodies-french-toast-with-cinnamon-and-caramelized-banana

Recipe

Wiener Schnitzel

A classic Wiener Schnitzel with a paper-thin, crispy breadcrumb coating. Quick to make, full of flavour and guaranteed to be a hit at the table.

Course	Main course
Kitchen	Austrian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	27 min

Equipment

Meat mallet or rolling pin
Plastic wrap
3 deep plates
Large frying pan
Kitchen paper
Cutting board
Sharp knife

Ingredients

4 veal escalope pieces (each approx. 150 g)
Salt and freshly ground black pepper
80 g flour
2 eggs, beaten
150 g fine breadcrumbs
100 g butter
2 tbsp sunflower oil
1 lemon, cut into wedges
Fresh flat-leaf parsley, finely chopped

How to make a classic Wiener Schnitzel?

Place the veal escalope pieces between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 4 mm thin. Generously season both sides with salt and pepper.
Prepare three deep plates: one with flour, one with beaten egg and one with breadcrumbs. Pass each schnitzel in turn through the flour (shake off the excess), then the egg and finally the breadcrumbs. Don’t press the breadcrumbs in too hard — a light coating gives the characteristic rippled crust.
Melt a generous knob of butter together with a splash of sunflower oil in a wide frying pan over medium heat. The butter should foam but not brown. There should be enough fat in the pan so the schnitzel almost floats, which ensures even cooking.
Place the schnitzels in the pan one by one. Fry them 2 to 3 minutes per side over medium heat until deep golden-brown and crispy. Shake or tilt the pan lightly now and then so the fat keeps flowing underneath.
Remove the schnitzels from the pan and rest them briefly on kitchen paper to drain the excess fat.
Serve immediately with lemon wedges, parsley and a scoop of potato salad or a fresh green salad. Squeeze the lemon over just before eating — the crust will crackle for a moment longer.

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A good frying result stands or falls with your pan. Choose a pan with a thick base and even heat distribution so the butter doesn’t burn in one spot while the other side is still cold. That’s how you get that beautiful, evenly golden-brown colour across the whole schnitzel.

Great with a fresh potato salad, red cabbage julienne or simply a lemon wedge and a cold lager. Prepare your schnitzels just before serving, because a fresh crust is everything. Enjoy.

Related products

HexaCook Hybrid Frying Pan ø 28 cm – PFAS-free & Induction

Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating

In stock

€65,-

De Buyer Frying pan Mineral B Pro - ø 28 cm - without non-stick coating

In stock

4.5 (11)

€90,95

Related categories

Frying Pan

Meat Tenderizer

Doughrollers

Deep plates

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