Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
146 K 4.1/5 (24 reviews)
1 hour 20 min.
Easy
8 cutlets
7 IngredientsLast modified on: September 7th 2018
For 8 cutlets, you will need:
- 1
8 escalopes of veal - 2
60 g beaten egg - 3
60 g flour - 4
60 g breadcrumbs - 5
12 tablespoons oil - 6
salt - 7
pepper - Total weight: 1,160 grams
Change these quantities to make:
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Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 4 min.
All in all: 1 hour 20 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 40 min.
Prepare whatever else you will be serving to accompany the Wiener schnitzels (here it is pan-fried potatoes with mushrooms), and keep hot.
Stage 2 - 10 min.
Trim the cutlets: remove anything that is not good flesh, then dry the cutlets on absorbant paper. Salt and pepper both sides.
Stage 3 - 3 min.
Make a small cut in the sides of each cutlet. We do this to prevent it contracting and curling up during cooking.
Stage 4 - 5 min.
Glaze both sides.
Stage 5 - 5 min.
Dust each side with flour, then brush with beaten egg again.
Stage 6 - 10 min.
Sprinkle with breadcrumbs, then shake the cutlet gently to remove any excess.
Prepare all the cutlets like this.
Prepare all the cutlets like this.
Stage 7 - 2 min.
Pour 12 tablespoons oil into a large frying pan on high heat. When lightly smoking (very hot), lay the cutlets in the pan.
Cook for one or two minutes on the first side.
Cook for one or two minutes on the first side.
Stage 8 - 2 min.
Turn the cutlets (using tongs if possible) and cook for one or two minutes on the other side.
Stage 9 - 3 min.
Serve immediately. The traditional garnish is a slice of lemon and a sprig of parsley.
Remarks
Ask your Butcher to prepare the cutlets nice and fine for you, cut vertically and from the cushion (thick part of the leg) if possible, as this is important for the recipe. Explain that you are making Wiener schnitzels and any good butcher will know what to do.
Please note that if you cook the cutlets in batches, you will need to change the oil as bits of the breadcrumb coating will fall off and they will burn if left in the pan too long.
Please note that if you cook the cutlets in batches, you will need to change the oil as bits of the breadcrumb coating will fall off and they will burn if left in the pan too long.
And to drink?
To be true to the dish's origins, a bottle of Grüner Veltliner, the Austrian white wine.
Keeping: Wiener schnitzels won't keep.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 180 RDI=70 % | 80 RDI=8 % | 280 RDI=40 % | 3,570 RDI=180 % | 14,960 RDI: 180 % |
| Per 100 g | 20 RDI=6 % | 6 RDI=1 % | 20 RDI=4 % | 310 RDI=20 % | 1,290 RDI: 20 % |
| Per cutlets | 20 RDI=8 % | 10 RDI=1 % | 40 RDI=5 % | 450 RDI=20 % | 1,870 RDI: 20 % |
How much will it cost?
- For 8 cutlets : 16.75 €
- Per cutlets : 2.10 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Provençal colombier for Pentecost, Chocolate sweetcrust pastry, Linzer torte, Traditional nutty choc-chip cookies, Toasted-flour biscuits, ... See them all 201
Breadcrumbs
Like these other recipes: Manou's zucchinis garnished, Crab Cakes, Crunchy little pieces of fish, Tomatoes Provençal, Escalope cordon bleu, ... See them all 18
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Eggs in brioche nests, Avocado mousse with sorrel, Pogne de Romans, Nantes Tourton, ... See them all 79
Oil
Like these other recipes: Tortilla Comtoise, Larded pork tenderloin, Creamy "terre et mer" pots, Pork chops in the oven, Fish in a seed crust, ... See them all 93
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