Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
143 K 4.1/5 (24 reviews)
1 hour 20 min.
Easy
4 cutlets
7 IngredientsLast modified on: September 7th 2018
For 4 cutlets, you will need:
- 1
4 escalopes of veal - 2
30 g beaten egg - 3
30 g flour - 4
30 g breadcrumbs - 5
6 tablespoons oil - 6
salt - 7
pepper - Total weight: 580 grams
Change these quantities to make:
Change measures:
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 6 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 | 90 RDI=30 % | 40 RDI=4 % | 140 RDI=20 % | 1,790 RDI=90 % | 7,480 RDI: 90 % |
| 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 4 cutlets : 8.40 €
- 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)
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Ham "friand" pie, Little apple turnovers with almonds and raisins, Chinois, Avocado mousse with sorrel, Chicken and mushroom pie, ... See them all 78
Flour
Like these other recipes: Flognarde, Arlesian Biscuits, Cantucci di Prato, Sesame fried scampi, "Moelleux" cake batter, ... See them all 200
Breadcrumbs
Like these other recipes: Eggplant Polpette, Crab Cakes, Mini Mont d'Or fondue with "spuds in blankets", Tomatoes Provençal, Spicy mustard cauliflower cheese, ... See them all 18
Oil
Like these other recipes: Curried tuna cubes, Pears and caramelised walnut samosas , How to cook red meat properly, Salad lyonnaise, Eggs Arsène, ... See them all 91
Other recipes you may also like
Potatoes with prawns
This recipe, originally from Belgium, consists of baked potatoes which are hollowed out and filled with fried prawns. A cream and white wine sauce is then poured over the potatoes before returning them to the oven.January 14th 2016121 K3.8 1 hour 50 min.
Pistachio shortbread biscuits
These melt-in-the-mouth biscuits are "double pistachio", as they contain both pistachio paste and toasted chopped pistachios.April 19th 2012156 K 54.6 2 hours 60 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011268 K3.9 50 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021343 K5 50 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017418 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.