Wiener Schnitzel (Viennese Breaded Veal Cutlet)
In short: Paper-thin veal cutlets in a light, puffed breadcrumb coating, fried in clarified butter until golden. Austria's best-known dish. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 575 kcal
Wiener Schnitzel is a thin veal cutlet, coated in flour, egg and fine breadcrumbs and fried in plenty of hot fat. Properly done, the crust puffs up and ripples, separate from the meat, so it moves freely when the pan is shaken. In Austria the name is protected: a Wiener Schnitzel must be made from veal, and the version made with pork is called Schnitzel Wiener Art. Serve it with lemon and potato salad or parsley potatoes.
Instructions
- Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin until evenly 3 to 4 mm (1/8 inch) thick. Season both sides with salt and white pepper.
- Set out three wide, shallow dishes with the flour, the beaten eggs and the breadcrumbs. Dip each cutlet in flour and shake off the excess, then in the egg, then lay it in the crumbs. Do not press the crumbs in, so the coating can puff.
- Rest the coated cutlets for 5 minutes. Meanwhile, heat the fat in a large wide pan to 170°C (340°F), about 1 cm (3/8 inch) deep.
- Slide in one or two cutlets without crowding the pan. Fry for 1 1/2 minutes, shaking the pan gently so the hot fat washes over the top and the crust puffs up.
- Turn the cutlets and fry for 1 1/2 to 2 minutes more until deep golden. The veal is cooked when the juices run clear.
- Drain on paper towels, sprinkle with a little salt and serve right away with lemon wedges and parsley.
Tips
- Pound the meat to an even, thin thickness without tearing it, and use fine, light breadcrumbs. Crumbs made from a stale white roll fry up the lightest.
- Pork or turkey cutlets can replace the veal for a Schnitzel Wiener Art. Cook pork to 63°C (145°F) and turkey to 74°C (165°F).
Questions and answers
Why does my schnitzel coating not puff up?
The fat may not be hot enough or deep enough, the crumbs may have been pressed on, or the pan was crowded. Use 170°C (340°F) fat and swirl it over the cutlet as it cooks.
What is the difference between Wiener Schnitzel and schnitzel?
In Austria, Wiener Schnitzel is always made from veal. Schnitzel made from pork or turkey is called Schnitzel Wiener Art, or simply Schnitzel, and is more common in everyday meals.
What do you serve with Wiener Schnitzel?
Austrians serve it with potato salad (Erdäpfelsalat) or parsley potatoes, a lemon wedge and sometimes lingonberry jam. A green salad with a vinegar dressing completes the plate.
How long does it take to make Wiener Schnitzel (Viennese Breaded Veal Cutlet)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Wiener Schnitzel (Viennese Breaded Veal Cutlet)?
About 575 kcal per serving, with 40 g of protein, 41 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 575 kcal |
|---|---|
| Protein | 40 g |
| Carbohydrates | 41 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
