Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
102,0814.1/5 for 23 ratings
Grade this recipe: Last modified on: September 7th 2018
To serve 4 cutlets, you will need:
- 0
4 escalopes of veal - 1
30 g beaten egg - 2
30 g flour - 3
30 g breadcrumbs - 4
6 tablespoons oil - 5
salt - 6
pepper - Total weight: 580 grams
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. |
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?
Keeping:
Wiener schnitzels won't keep.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.
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 % |
How much will it cost?
- For 4 cutlets : 8.36 €
- Per cutlets : 2.09 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Flour: You can get more informations, or check-out other recipes which use it, for example: Toasted almond cake, Corsican tarts, Pistachio shortbread biscuits, Fresh pasta dough, How to seal a terrine or casserole dish, ... All |
| Breadcrumbs: You can check-out other recipes which use it, like for example: Spicy mustard cauliflower cheese, Fish in a seed crust, Fish "à la Bordelaise", Scallops au gratin, Mini Mont d'Or fondue with "spuds in blankets", ... All |
| Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Sesame cookies, Mini apricot and pistachio brioches, Vol-au-vent cases, Little apple turnovers with almonds and raisins, ... All |
| Oil: You can get more informations, or check-out other recipes which use it, for example: Croque-monsieur complet, Boeuf (beef) bourguignon, Onion fondue, How to cook potato grenaille , Comtois surprise bread, ... All |
Other recipes you may also like
Tartiflette
A personal version of a classic recipe from Savoy.98,133 14.6/5 for 11 ratings 1 hour 27 min.
Natural leaven
Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...218,409 284.2/5 for 32 ratings 7 days 15 min.
Scrambled eggs (Oeufs brouillés)
French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is" or added to another recipe.77,8385/5 for 1 ratings 30 min.
Grilled fillet of salmon with corn salad cream
A salmon fillet, grilled slowly to keep the inside tender, served with sesame rice and a little corn salad cream. You'll love it...69,368 13.9/5 for 7 ratings 1 hour 14 min.
How to prepare broccoli
Broccoli are vegetable cousins to cauliflowers. Here's how to prepare them for using in a recipe.60,3533/5 for 2 ratings 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-08-09)
Note: We'll never share your email with anyone else.
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question