Vienna Schnitzel Recipe
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Vienna Schnitzel

By: FRANKHA  
"Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork."

Rating: This weblink has been rated 93 times with an average star rating of 4.7 Read Reviews (74)

Rate/Review | 2,740 people have saved this

What to Drink?

Wine Riesling
Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 quart oil for deep frying
  • 6 (6 ounce) fillets pork sirloin
  • 1 cup cake flour
  • 2 cups dry bread crumbs
  • 2 eggs
  • 1/4 cup milk
  • salt and pepper to taste

Directions

  1. Heat deep-fryer to 350 degrees F (175 degrees C).
  2. Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
  3. Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
  4. Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 543 | Total Fat: 25.1g | Cholesterol: 139mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 25, 2005 by GERRILKY 
We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 14, 2005 by What a Dish! 
Yum! Easy to prepare and tasty to eat. I didn't have cake flour, so I used all-purpose with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2005 by TORONTOMOMMY 
DO NOT precook your chicken. Slice your chicken breast and using a kitchen mallet pound the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2003 by JERRIP 
This is the finest veal I have ever eaten.....be sure to pound it thin, and don't burn the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by cowgirll 
This was amazing! It fried up crispy and perfect. I coated the meat, and then let it rest in... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2005 by KatieD 
This is great! I seasoned the meat with salt, pepper, garlic powder and paprika before... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 11, 2005 by Carly 
Great recipe. The breading has a perfect texture. I added 1/2 pkg of french onion soup mix... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 4, 2005 by mstratman 
Great Recipe!!! We topped it with a roux made from stock using the neck bones (1 cup stock, 1... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by RDANNBAUER 
It is great, but it tastes better with some lemon on it. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 3, 2003 by MANRAY76 
Delicious recipe--used it with pork - make sure to pound it into thin slices - and serve with... MORE

 
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