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Wiener Schnitzel

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

97,3154.0/5 for 22 ratings

Last modified on: September 7^th 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 those ingredients for: 2 cutlets 4 cutlets 8 cutlets 12 cutlets

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
1 hour 16 min.	4 min.	1 hour 20 min.

Keeping: 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

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.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,757 Kcal or 7,356 Kj	86 gr	40 gr	139 gr
88 %	33 %	4 %	21 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
303 Kcal or 1,269 Kj	15 gr	7 gr	24 gr
15 %	6 %	1 %	4 %

Per cutlets
Energetic value	Proteins	Carbohydrates	Fats
439 Kcal or 1,838 Kj	21 gr	10 gr	35 gr
22 %	8 %	1 %	5 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules 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.

More recipes?

This recipe uses (among others)

	Breadcrumbs: You can check-out other recipes which use it, like for example: Crab Cakes, Fish in a seed crust, Fish "à la Bordelaise", Sesame fried scampi, French toast "cordon bleu", ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Burger buns, Mouna, Flaky brownie brioche, Epiphany galette, Ham "friand" pie, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Chocolate cake, Panettone, Oat financiers for Louise, Pistachio shortbread biscuits, Oat shortbread biscuits, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Tartiflette, Granola, Morteau sausage, Taos hotpot, Boeuf (beef) bourguignon, ... All

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