Crispy Wiener Schnitzel with Golden French Fries
A classic German delight! Tender veal cutlets, perfectly breaded and pan-fried until golden brown, served with crispy homemade French fries. A feast that will impress everyone and bring true culinary joy.
Preparation
30 min.
Cook / Bake
35 min.
Servings
4
Calories
780 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
Wiener Schnitzel
- 4 piecesVeal cutlets (from the leg, about 150g each)
- 100 gAll-purpose flour
- 2 largeEggs
- 150 gBreadcrumbs
- 1 pinchSalt(to taste)
- 1 pinchBlack pepper(to taste)
- 200 mlVegetable oil(for frying)
- 50 gUnsalted butter(for frying)Milch
- 4 mediumPotatoes(starchy, e.g., Russet or Maris Piper)
- 1 literVegetable oil(for deep frying)
- 1 pinchSalt(to taste)
- 2 piecesLemon wedges(for serving)
- 1 bunchFresh parsley(chopped, for garnish)
Instructions
For the French fries, peel the potatoes and cut them into even sticks, about 1/4 inch thick. Rinse them thoroughly under cold water to remove excess starch. Pat them completely dry with paper towels.
Heat 1 liter of vegetable oil in a deep pot or deep fryer to 325°F (160°C). Fry the potato sticks in batches for 5-7 minutes until they are soft but not yet browned. Remove them from the oil and drain on paper towels. This is the first fry.
While the fries are cooling, prepare the schnitzels. Place each veal cutlet between two sheets of plastic wrap and pound them thinly to about 1/8 inch thickness using a meat mallet. Season both sides with salt and pepper.
Set up a breading station: Place flour in one shallow dish, beat the eggs in a second shallow dish, and put breadcrumbs in a third. Lightly flour each cutlet, then dip it into the beaten egg, ensuring it's fully coated, and finally dredge it in breadcrumbs, pressing gently to adhere.
Increase the oil temperature for the French fries to 375°F (190°C). Fry the cooled potato sticks again in batches for another 3-5 minutes, or until they are golden brown and crispy. Remove and drain on fresh paper towels. Season immediately with salt.
In a large pan, heat 200 ml of vegetable oil and 50g of butter over medium-high heat. Once the butter is melted and sizzling, carefully place the breaded schnitzels into the hot fat. Do not overcrowd the pan; fry in batches if necessary.
Fry each schnitzel for 2-3 minutes per side, or until beautifully golden brown and crispy. The fat should be hot enough to 'swim' the schnitzel, allowing the breading to puff up. Remove the cooked schnitzels and drain on paper towels to remove excess oil.
Serve the crispy Wiener Schnitzel immediately with the golden French fries. Garnish with fresh parsley and lemon wedges for squeezing over the schnitzel.
💡 Tipp
Nutrition per serving
Calories
780 kcal
Protein
45 g
Carbohydrates
60 g
Fat
40 g
Fiber
5 g
Recipe on TomTaste: https://tomtaste.com/recipe/crispy-wiener-schnitzel-with-golden-french-fries
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