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

Wiener Schnitzel

Recipe by  

"Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    15 mins
  • READY IN

    35 mins

Directions

  1. Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
  2. Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
Kitchen-Friendly View

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
Apr 16, 2005

My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It's a wonderful flavor (even though you might only think of squeazing lemon over fish - trust me, it's great). Consider serving it with cranberry sauce. In germany they have something like this, with small berries, but I haven't seen it here. Cranberry is close though.

 
Most Helpful Critical Review
Sep 15, 2006

This is a basic recipe for Wiener Schnitzel, but I have never seen it served with ketchup before. I'm not from Germany, but in Sweden we always serve them with Caprice and Anschovies file's on top. The Anchovies should be placed on the schnitzel when it's still warm so that the Anchovies melt a little bit. The Anchovies together with carprice makes the Schnitzel very tasty!

 
Sep 14, 2006

Very European, my dh is from Prague and this is a staple in our diet. To save on costs, I always purchase an entire pork loin roast, cut it in 3 portions and use for different meals. Veal is expensive. Take a piece of pork loin, slice and pound. It's just as good as veal. Also, if your taste is too bland (as others stated), make sure you take the pounded meat, dredge it in flour that is salted and peppered, dip in egg/milk misture (I salt/pepper it a bit too), and then dip in salted bread crumb mixture. Face it, a lot of the seasoning gets lost in the frying. Salting flour helps a ton and keep seasoning near the meat! We serve with authentic german potato salad, and bread on the side. I'm american and this reminds me of our breaded tenderloin, so I like to have it on bread with cheese and ketchup (but don't tell anybody!)

 
Nov 08, 2004

This recipe has been in our family for decades and I too found it messy to prepare but worth the trouble and make it regularly with both veal and chicken. Recently, I have started clarifying butter (up to 8 blocks at a time), storing in tupperware boxes in fridge and using it for frying with the addition of a little olive oil . It remains clear and unburnt till the end of frying not matter how big the quantity is. Frying time is no longer as dreaded and no clean up of black crusty bits in between batches.

 
Mar 01, 2006

Being from Germany, this is the way my family made Schnitzel all the time. I prefer to double dip the meat with the coating. If you also don't want to spend a lot for veal, you can use boneless pork chops and just pound them thin. Great recipe!!

 
Oct 02, 2006

Soooo good! I used Panko (Japanese Bread Crumbs) for a more crispy coating and it was wonderful. I also followed other's advice by squeezing lemon juice over the top before serving. Wow, that is just the thing that really sets the recipe apart from some similar American foods! Forget the gravy on this one and pass around the LEMON! Thanks for this tasty recipe.

 
Oct 06, 2003

This recipe produces a classic Wiener Schnitzel , i.e. a ( preferably ) veal cutlet in the encrusted Viennese manner . Follow this recipe and you will have a delicious meal .If you are having a meal in a fine Italian restaurant , e.g. il Mulino or il Nido in New York City , you may notice "cotoletta alla milanese" ( " cutlet according to Milan style " )on the menu .That is the Italian counterpart of the Austrian recipe for Wiener Schnitzel. There continues to be a dispute over which country was the originator of this delicious dish . Of course , the Italian recipe invariably calls for quality veal - it would be totally unacceptable in a fine restaurant to use other than veal . Be it "Wiener Schnitzel" or be it "cotoletta alla milanese" , the result in English is a delicious breaded veal cutlet. Gutes Essen ! Buon Appetito !

 
Jan 02, 2004

Delicious!! I served it with homemade mushroom gravy, spaetzel, green beans, and topped it off with homemade cream puffs for dessert. Tasted just like the wiener schnitzel served at Schmidt's German restaurant in Columbus, OH. We all loved it. I would say the prep and cook time was a little closer to an hour.

 

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Nutrition

  • Calories
  • 435 kcal
  • 22%
  • Carbohydrates
  • 51 g
  • 16%
  • Cholesterol
  • 181 mg
  • 60%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 479 mg
  • 19%

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

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