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Wiener Schnitzel

Name: Wiener Schnitzel
Prep time: 1 h 16 min
Cook time: 4 min
Total time: 1 h 20 min
Yield: 4 cutlets
Cuisine: French
Ingredients: 4 escalopes of veal; 30 g beaten egg; 30 g flour; 30 g breadcrumbs; 6 tablespoons oil; Salt; Pepper

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

159 K 4.1/5 (24 reviews)598598

Duration

1 hour 20 min.

Difficulty

Easy

Last modified on: September 7^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 1 hour 20 min.

Cooking 4 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.

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.

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.

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	15 g RDI=23 %	6 g RDI=3 %	24 g RDI=33 %	307 kcal RDI=15 %	1,289 kJ RDI=15 %
Per cutlets	22 g RDI=34 %	10 g RDI=4 %	35 g RDI=48 %	446 kcal RDI=22 %	1,870 kJ RDI=22 %
Whole recipe	88 g RDI=135 %	40 g RDI=15 %	141 g RDI=194 %	1,786 kcal RDI=89 %	7,479 kJ RDI=89 %