The Perfect Wiener Schnitzel – A Classic to Fall in Love With!
Dive into the world of Austrian cuisine with this authentic Wiener Schnitzel recipe. Crispy breaded and delicately fried, this dish is a true delight for all ages. You'll be amazed at how easy it is to prepare this classic yourself!
Preparation
20 min.
Cook / Bake
15 min.
Servings
4
Calories
620 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
Schnitzel
- 4 piecesveal cutlets (from the leg, about 160g each)
- 1 tspsalt(to taste)
- 1 tspblack pepper(freshly ground, to taste)
Breading
- 75 gall-purpose flour
- 2 largeeggs
- 2 tbspmilk
- 150 gfine breadcrumbs
Frying
- 200 mlneutral oil (e.g., canola or sunflower oil)
- 50 gbutterMilch
For Serving
- 2 pieceslemons
- 1 bunchfresh parsley
Instructions
Place each veal cutlet between two sheets of plastic wrap and pound them thin with a meat mallet (or the flat side of a heavy pan) until they are about 1/8 inch (3-4 mm) thick. Be careful not to tear the meat.
Season both sides of the pounded cutlets generously with salt and freshly ground black pepper.
Prepare three shallow dishes for breading. In the first dish, place the flour. In the second dish, whisk the eggs with the milk until well combined. In the third dish, place the fine breadcrumbs.
Dredge each cutlet first in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it's fully coated. Finally, coat it thoroughly with the breadcrumbs, gently pressing them onto the meat so they adhere well. Do not press too hard, as this can make the breading dense.
Heat the neutral oil and butter in a large skillet over medium-high heat. The fat should be deep enough to partially submerge the schnitzel (about 1/2 inch or 1.5 cm).
Once the fat is hot (a wooden spoon handle dipped in will show small bubbles), carefully place one or two schnitzels in the pan, depending on its size. Do not overcrowd the pan.
Fry for about 2-3 minutes per side, or until golden brown and crispy. The schnitzel should 'puff up' slightly. You might need to gently spoon some hot fat over the top of the schnitzel while it cooks to help it puff evenly.
Remove the fried schnitzels from the pan and place them on a wire rack lined with paper towels to drain excess fat. Keep them warm while you fry the remaining schnitzels.
Serve the Wiener Schnitzel immediately, garnished with fresh lemon wedges and a sprinkle of chopped parsley. Traditionally, it's served with potato salad or cranberry sauce.
💡 Tipp
Nutrition per serving
Calories
620 kcal
Protein
45 g
Carbohydrates
35 g
Fat
35 g
Fiber
2 g
Recipe on TomTaste: https://tomtaste.com/recipe/the-perfect-wiener-schnitzel-a-classic-to-fall-in-love-with
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