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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

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Wiener Schnitzel

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

83,1514.0/5 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

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Measures:

How long does it take?

Fulfillment

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

Preservation:

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

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

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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

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This recipe use (among others)

	Flour: You can get more informations, or check-out other recipes which use it, for example: Little lemon biscuits, Grapefruit moelleux, Natural leaven, Nonettes, Oat shortbread biscuits, ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Tomatoes Provençal, Sesame fried scampi, Crab Cakes, Fish in a seed crust, Scallops au gratin, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: St Tropez tart, Gâteau Breton (Brittany butter cake), Dublin fruit scones, Brioche galette, Icelandic-style fish and vegetable pie, ... All
	Oil: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur complet, Roquefort sauce, Tournedos Rossini, How to cook red meat properly, Comtoise tart for Seàn, ... All

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