Wiener Schnitzel

Name: Wiener Schnitzel
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Clarified butter 1.1 lbs; Veal rump 1.1 lbs; Eggs (medium) 3; Breadcrumbs 1.67 cups; Lemons 1; Fine salt to taste; Type 00 flour to taste

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1395.4

Calories per serving

Energy Kcal 1395.4
Carbohydrates g 56
of which sugars g 4.6
Protein g 39.7
Fats g 112.5
of which saturated fat g 63.9
Fiber g 567
Cholesterol mg 2.4
Sodium mg 432.6

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low

PRESENTATION

Wiener Schnitzel is a true Austrian classic, and let me tell you, it’s really something special. You know, it's loved for its crispy outside and tender inside. Thing is, this dish is all about taking a thin veal loin, pounding it just right, and then coating it in breadcrumbs. Then, it is fried in butter until it reaches that golden hue everyone craves. People often compare the authentic Wiener Schnitzel recipe to other breaded cutlets, but honestly, the Austrian version keeps it super super simple. It lets the juicy veal and buttery flavor shine. Expert frying is the key—do it right, and you'll have a plate of crispy goodness that rivals any you’d find in Vienna. And the breading? It should stay light and puffy—pretty much a true sign you've mastered the traditional Austrian schnitzel technique.

When you dive into schnitzels, you're entering a world full of tasty options. Wiener Schnitzel in Austria usually means veal. I mean, in other places, you might find pork or chicken given the same treatment. What’s fascinating about the breaded veal cutlet style is how it elevates simple ingredients, turning them into something super moist and satisfying. The aroma of butter frying and golden breadcrumbs? It can make anyone's mouth water, for real. Many like to pair it with a wedge of lemon for a tangy kick or a side of potato salad—both pretty popular in Austrian cuisine. Exploring similar recipes from different regions shows how unique twists and careful frying create comfort food with a local flair. Once you taste a schnitzel done right, with its crispy coating and tender veal, you’ll really really understand why this schnitzel recipe has been cherished for generations. The culinary journey doesn't end here, though; trying variations like the Viennese version reveals the rich diversity and history behind these beloved dishes. Whether you enjoy it at a cozy Austrian tavern or try making it at home, the experience is always rewarding—capturing the heart of a dish that has delighted many through the years.

How to prepare Wiener Schnitzel

To prepare the Wiener Schnitzel, start by pouring the clarified butter into a low, wide pan 1, turn the heat to low and let it melt 2. Meanwhile, prepare three separate plates with breadcrumbs, flour, and beaten eggs 3.

Now take the veal loin and with a sharp knife cut two slices of about 1.18 inches (they will be about 8.8 oz each)4. On the same cutting board, pound the veal slice with a meat mallet 5, moving from the center outwards, until you get a diameter of about 9 inches (it doesn't have to be perfectly round). The thickness will be about 0.2 inches 6.

Bread the cutlet starting by passing it in the flour 7, then in the egg 8 and finally in the breadcrumbs 9. Press well with your fingers so that the breadcrumbs adhere well to the meat.

Increase the flame of the clarified butter which should reach 320°F (check with a kitchen thermometer). Immerse the cutlet in the clarified butter 11 and let it fry for about 5 minutes, then gently turn it over with the help of tongs and let it cook for another 5 minutes 12.

When the cutlet has achieved the right golden color, it will be ready. Remove it from the pan with tongs 13 and let the excess butter drain on frying paper 14. Salt it to your liking and serve the Wiener Schnitzel hot with a slice of lemon 15.