Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
156 K 4.1/5 (24 reviews)
1 hour 20 min.
Easy
8.40 €
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
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)
Breadcrumbs
Like these other recipes: Sesame fried scampi, Zucchini ripiene, Escalope cordon bleu, Curried tuna cubes, Creamy Comtoise artichoke gratin, ... See them all 21
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Dublin fruit scones, Lumberjack turnovers, Snails in a brioche, Flaky chocolate brioche, Pogne de Romans, ... See them all 80
Flour
Like these other recipes: Bonnevaux apple tart, Chocolate sweetcrust pastry, Celeriac and sesame soup, Arlesian Biscuits, "Moelleux" cake batter, ... See them all 207
Oil
Like these other recipes: Quiche Lorraine, Sorrel mayonnaise, Ardennes Salad, French toast "cordon bleu", Chicken breasts in a potato crust, ... See them all 102
Other recipes you may also like
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017537 K4.3 2 hours 40 min.
Green parsley sauce
This sauce, with a great parsley taste, is perfect with steamed vegetables or fish. At the bottom you will find the coulis version of this recipe. February 21th 2011548 K 44.3 25 min.
How to bake blind
This method allows you to cook a tart case, and then fill with a preparation which may or may not need further cooking (fruit, chocolate, crème patissière , etc...). May 6th 2017944 K5 1 hour 40 min.
Peach and mint salad
Here is a very simple, fresh and delicious recipe; the flavour of mint goes very well with peaches. September 7th 2012326 K 24 20 min.
Avengers' potatoes
Lurking behind this strange name (see reason below) is a kind of potato-cheese gratin, which is wrapped in thin slices of bacon. It's cooked first on the hob, then in the oven. February 21th 2011316 K5 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-14)
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.