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Wiener Schnitzel

Wiener Schnitzel

A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.

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Last modified on: September 7th 2018

For 4 cutlets, you will need:

How long does it take?

PreparationCookingStart to finish
1 hour 16 min.4 min.1 hour 20 min.
Preservation: Wiener schnitzels won't keep.
At what time?When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
Work this out...

Step by step recipe

1 Wiener Schnitzel : Photo of step #1Prepare whatever else you will be serving to accompany the Wiener schnitzels (here it is pan-fried potatoes with mushrooms), and keep hot. 40 min.
2 Wiener Schnitzel : Photo of step #2Trim the cutlets: remove anything that is not good flesh, then dry the cutlets on absorbant paper. Salt and pepper both sides. 10 min.
3 Wiener Schnitzel : Photo of step #3Make a small cut in the sides of each cutlet. We do this to prevent it contracting and curling up during cooking. 3 min.
4 Wiener Schnitzel : Photo of step #4Glaze both sides. 5 min.
5 Wiener Schnitzel : Photo of step #5Dust each side with flour, then brush with beaten egg again. 5 min.
6 Wiener Schnitzel : Photo of step #6Sprinkle with breadcrumbs, then shake the cutlet gently to remove any excess.

Prepare all the cutlets like this.
10 min.
7 Wiener Schnitzel : Photo of step #7Pour 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.
2 min.
8 Wiener Schnitzel : Photo of step #8Turn the cutlets (using tongs if possible) and cook for one or two minutes on the other side. 2 min.
9 Wiener Schnitzel : Photo of step #9Serve immediately. The traditional garnish is a slice of lemon and a sprig of parsley. 3 min.

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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
174788 gr40 gr142 gr
87 %34 %4 %21 %
Per 100 g
CaloriesProteins CarbohydratesFats
30115 gr7 gr24 gr
15 %6 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 cutlets : 8.36 €
Per cutlets : 2.09 €

Note : These prices are only approximate.

Change currency:

And to drink?: To be true to the dish's origins, a bottle of Grüner Veltliner, the Austrian white wine.
Source: Home made
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More recipes?

This recipe use (among others)
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Mini apricot and pistachio brioches, Tomato feuilleté with pesto, Apple Strudel, Small foie gras pasties, Brioche feuilletée (flaky brioche), ... All
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Biscuit de Savoie sponge cake, Special small breads, Leek and tuna loaf, Cheese Soufflé, Pancake batter, ... All
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: Curried tuna cubes, Crab Cakes, Crunchy little pieces of fish, Tomatoes Provençal, Sesame fried scampi, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Pork chops in the oven, Melting Epoisses on toast , Rémoulade dressing, Home-made potato crisps , Crab Cakes, ... All

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