Wiener Schnitzel


Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
96,0934.0/5 for 22 ratings
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Last modified on: September 7th 2018

For 4 cutlets, you will need:

Change those ingredients for: 2 cutlets 4 cutlets 8 cutlets 12 cutlets

How long does it take?

Time required for this recipe:
PreparationCookingStart 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?
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Step by step recipe


Stage 1 - 40 min.
Wiener Schnitzel : Photo of step #1
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 : Photo of step #2
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 : Photo of step #3
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 : Photo of step #4
Glaze both sides.

Stage 5 - 5 min.
Wiener Schnitzel : Photo of step #5
Dust each side with flour, then brush with beaten egg again.

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

Prepare all the cutlets like this.

Stage 7 - 2 min.
Wiener Schnitzel : Photo of step #7
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 : Photo of step #8
Turn the cutlets (using tongs if possible) and cook for one or two minutes on the other side.

Stage 9 - 3 min.
Wiener Schnitzel : Photo of step #9
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

% 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?

Note : These prices are only approximate

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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)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Pistachio "Financiers", Sesame fried scampi, Choux pastry (pâte à choux), Little Christmas biscuits, Meatballs, ... All
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: Crunchy little pieces of fish, Tomatoes Provençal, Crab Cakes, Scallops au gratin, Fish "à la Bordelaise", ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Pogne de Romans, Sausage in brioche, Ham "friand" pie, Brioche galette, Milk rolls, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Rémoulade dressing, Ali Baba bread, Crispy potato galette with leeks, Fillet of beef in a rosemary crust, ... All

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