Viennese Schnitzel

There are a couple of widely known Austrian dishes and Wiener Schnitzel is one of them!

Wherever you go in Austria you will find them on the menu! And for a reason! It is absolutely delicious with its tender piece of meat surrounded by a crunchy golden layer of breadcrumbs.

It is a dish that reunites almost everyone in our immediate or even extended family, as even the most difficult eaters enjoy this treat!

The traditional Viennese Schnitzel is made from veal. You can substitute this with porc, chicken, turkey etc, in that case it’s called Schnitzel Viennese style.

It is mostly served with the delicious Austrian Potato Salad, fruity tomato salad and refreshing cucumber salad.

Recipe Wiener Schnitzel

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For 4 people

  • 4 veal cutlets (~500 g)
  • 60 g flour
  • 3 eggs
  • 100 g breadcrumbs
  • salt , pepper
  • Herbes de Provence
  • 1/4 l oil for frying or 250 g of butter or a mix of both

Lay out the schnitzel, remove any skin and beat until thin.

Place flour into a deep plate, place the beaten eggs into another dish, and put breadcrumbs into a third plate.

I like to season my breadcrumbs with salt, pepper and herbs de Provence.

Coat each schnitzel firstly on both sides in flour, then draw through the beaten eggs, ensuring that no part of the schnitzel remains dry. Lastly, coat in the breadcrumbs and carefully press down the crumbs using the reverse side of the fork (this causes the crumb coating to “fluff up” better during cooking).

Heat the oil/butter in a large pan. The schnitzel to be able to swim freely in the pan.

Place the schnitzel one after another in the hot oil (160° C) and fry them over moderate heat in about 3 – 5 minutes depending on the thickness of the meat until they are golden brown.

Serve the schnitzel garnished with lemon slices and parsley.

We enjoy eating traditional Austrian salads such as tomatoes, cucumbers and potato salad with the schnitzel.

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