Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
135K 4.1/5 based on 24 reviews
Last modified on: September 7th 2018
Keywords for this recipe: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 these quantities to make:
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Times for this recipe
Preparation: 1 hour 16 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 30 % | 40 4 % | 140 20 % | 1,790 90 % | 7,480 90 % |
| Per 100 g | 20 6 % | 6 1 % | 20 4 % | 310 20 % | 1,290 20 % |
| Per cutlets | 20 8 % | 10 1 % | 40 5 % | 450 20 % | 1,870 20 % |
How much will it cost?
- For 4 cutlets : 8.36 €
- Per cutlets : 2.09 €
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: Escalope cordon bleu, Fish "à la Bordelaise", Manou's zucchinis garnished, Escalopes in a sesame crust, Curried tuna cubes, ... See them all 17
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Sicilian Epiphany Pie, Yvetot Douillons, Chestnut moelleux, Koulibiak in pie dish, ... See them all 77
Flour
Like these other recipes: Flaky brownie brioche, Jam doughnuts, Pogne de Romans, Muffin dough, Franche-Comté sticks, ... See them all 194
Oil
Like these other recipes: Ali Baba bread, Eggs Arsène, Comtoise tart for Seàn, Larded pork tenderloin, Chocolate orangettes for Erika, ... See them all 86
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