Wiener Schnitzel
A Wiener schnitzel is a thin veal cutlet (escalope) coated in breadcrumbs.
83,3164.0/5 for 22 ratings
Last modified on: September 7th 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
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start 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?
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.
Nutritional information
How much will it cost?
- For 4 cutlets : 8.36 €
- Per cutlets : 2.09 €
And to drink?: To be true to the dish's origins, a bottle of Grüner Veltliner, the Austrian white wine.
Source
Home madeMore recipes?
This recipe uses (among others) | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Milk rolls, Nantes Tourton, Vol-au-vent cases, Eggs in brioche nests, Apple and Blackcurrant Brioche Pies, ... All |
| Flour: You can get more informations, or check-out other recipes which use it, for example: Almond tuiles, Muffin dough, Pistachio "Financiers", Langoustine sabayon tart, Pitta bread, ... All |
| Breadcrumbs: You can check-out other recipes which use it, like for example: French toast "cordon bleu", Crab Cakes, Sesame fried scampi, Tomatoes Provençal, Fish in a seed crust, ... All |
| Oil: You can get more informations, or check-out other recipes which use it, for example: Cocotte eggs with Comté, Spinach brik parcels, Roast beef "like they do it in Santa Fe", Tartiflette, Larded pork tenderloin, ... All |
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