Vienna Schnitzel Recipe - Allrecipes.com
Vienna Schnitzel Recipe
  • READY IN 35 mins

Vienna Schnitzel

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

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.
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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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2005

We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour--The coating will stick much better--This was advice from my German Father-in-Law

 
Most Helpful Critical Review
Sep 18, 2005

Although this was good, it didn't taste anything like the schnitzel I've had at my local German restaurants. I'm going to keep looking for *the* recipe, but I will probably make this again because it was pretty tasty. Thanks!

 

124 Ratings

Oct 14, 2005

Yum! Easy to prepare and tasty to eat. I didn't have cake flour, so I used all-purpose with good results. I also just pan-fried in canola oil. Served with Stacey's Fabulous Purple Potato Gratin and Roasted Asparagus with Shallots. Very flavorful meal!

 
Aug 31, 2005

DO NOT precook your chicken. Slice your chicken breast and using a kitchen mallet pound the meat out thin. Try sprinkling meat with garlic salt and paprika prior to breading it. My husband is Hungarian where Schnitzel is a very popular. You can use pork, veal or chicken. We serve this with whipped potatoes, cucumber salad, pickled red peppers or dill pickles. Yum!

 
Dec 05, 2006

This was amazing! It fried up crispy and perfect. I coated the meat, and then let it rest in the fridge for half an hour, and the breading stuck perfectly. I worked in small batches and moved the finished schnitzels to a rack in a warm oven, and they stayed crisp and perfect until dinner was ready. I served them with "German Spaetzle Dumplings" from this site, and lemon wedges to squeeze over the schnitzel, and it was fantastic! We used to go out to a Bavarian/Bohemian restaurant in the area for schnitzel and spaetzle and spend a small fortune on dinner. Now I know I can make just as good at home for half the price (or less!). Thanks for this great recipe.

 
Oct 06, 2005

This is great! I seasoned the meat with salt, pepper, garlic powder and paprika before breading. Also served with lemons to squeeze on top. Perfect texture! Goes great with red cabbage and potatoes.

 
Jul 13, 2003

This is the finest veal I have ever eaten.....be sure to pound it thin, and don't burn the oil. I am anxious to try it with pork!!

 
Mar 03, 2003

Delicious recipe--used it with pork - make sure to pound it into thin slices - and serve with lemon.

 

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Nutrition

  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 45.1 g
  • 15%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 25 g
  • 39%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 31.9 g
  • 64%
  • Sodium
  • 333 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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