Wiener Schnitzel


Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
139 K 4.1/5 (24 reviews)
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Last modified on: September 7th 2018
For 4 cutlets, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 1 hour 20 min.
Cooking: 4 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
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.
Wiener Schnitzel
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.
Wiener Schnitzel
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.
Wiener Schnitzel
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.
Wiener Schnitzel
Glaze both sides.

Stage 5 - 5 min.
Wiener Schnitzel
Dust each side with flour, then brush with beaten egg again.

Stage 6 - 10 min.
Wiener Schnitzel
Sprinkle with breadcrumbs, then shake the cutlet gently to remove any excess.

Prepare all the cutlets like this.

Stage 7 - 2 min.
Wiener Schnitzel
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.

Stage 8 - 2 min.
Wiener Schnitzel
Turn the cutlets (using tongs if possible) and cook for one or two minutes on the other side.

Stage 9 - 3 min.
Wiener Schnitzel
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.
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 recipe90 RDI=30 %40 RDI=4 %140 RDI=20 %1,790 RDI=90 %7,480 RDI: 90 %
Per 100 g20 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 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Gluten, leaven
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)
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