Wiener Schnitzel

Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
132K 24 4.1
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Last modified on: September 7th 2018

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For 4 cutlets, you will need:

Change these quantities to make: 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.
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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.
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.
Wiener schnitzels won't keep.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,757 Kcal or 7,356 Kj86 gr40 gr139 gr
88 %33 %4 %21 %
Per 100 g
Energetic valueProteins CarbohydratesFats
303 Kcal or 1,269 Kj15 gr7 gr24 gr
15 %6 %1 %4 %
Per cutlets
Energetic valueProteins CarbohydratesFats
439 Kcal or 1,838 Kj21 gr10 gr35 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).
Possible allergens in this recipe: Egg, Gluten, Sourdough
How much will it cost?
  • For 4 cutlets : 8.36 €
  • Per cutlets : 2.09 €

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)
FlourFlour: You can get more informations, or check-out other recipes which use it, for example: Caramelized apple and walnut cake, Soft apple cookies, Nantes Tourton, Langoustine sabayon tart, Fish fillet with preserved lemons, ... All
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: Spicy mustard cauliflower cheese, Escalopes in a sesame crust, Tomatoes Provençal, Crab Cakes, Fish in a seed crust, ... All
Beaten eggBeaten egg: You can get more informations, or check-out other recipes which use it, for example: Apple and Blackcurrant Brioche Pies, Flaky chocolate brioche, Chicken pie, Mouna, 3-fruit brioche loaf, ... All
OilOil: You can get more informations, or check-out other recipes which use it, for example: Ardennes Salad, Spinach brik parcels, Julia salad, Gratin Parmentier, French toast "cordon bleu", ... All
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