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Home Wiener Schnitzel

Classic Meat Quick Austrian Crispy Family

The Wiener Schnitzel is one of those dishes you really should learn to make properly once. After that you'll want it again and again. The secret is thinly pounded meat, a light breadcrumb coating and butter at exactly the right temperature. For this, use a good frying pan with even heat distribution, because that really makes the difference between pale and perfectly golden brown.

x_ckl_recipe_markerWiener Schnitzel A classic Wiener Schnitzel with an ultra-thin, crispy breadcrumb coating. Quick to make, full of flavour and guaranteed to be a hit at the table. How to make a classic Wiener Schnitzel? Main course Austrian 4 servings 15 min 27 min

Place the veal escalopes between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 4 mm thin. Season generously with salt and pepper on both sides.
Set out three deep plates: one with flour, one with beaten egg and one with breadcrumbs. Pass each schnitzel slice in turn through the flour (shake off the excess), through the egg and finally through the breadcrumbs. Don't press the breadcrumbs in too hard — a light coating will give you that characteristic rippled crust.
Melt a generous knob of butter together with a splash of sunflower oil in a large frying pan over medium heat. The butter should foam but not brown. There should be enough fat in the pan so the schnitzel almost floats, as that ensures even cooking.
Place the schnitzels into the pan one by one. Fry them 2 to 3 minutes per side over medium heat until deep golden brown and crispy. Give the pan a light shake now and then so the fat keeps flowing underneath.
Remove the schnitzels from the pan and rest them briefly on kitchen paper to drain off the excess fat.
Serve immediately with lemon wedges, parsley and a scoop of potato salad or a crisp green salad. Squeeze the lemon over just before eating — it makes the crust crackle all the more.

Classic Meat Quick Austrian Crispy Family 4 veal escalopes (each approx. 150 g) Salt and freshly ground black pepper 80 g flour 2 eggs, beaten 150 g fine breadcrumbs 100 g butter 2 tbsp sunflower oil 1 lemon, in wedges Fresh flat-leaf parsley, finely chopped Meat mallet or rolling pin Plastic wrap 3 deep plates Large frying pan Kitchen paper Cutting board Sharp knife Frying Pan frying-pan Meat Tenderizer meat-tenderizer Doughrollers rolling-pin Deep plates deep-plate Beka Frying pan Cicla stainless steel Ø 28 cm – suitable for all heat sources – without non-stick coating Beka Koekenpan De Buyer Frying pan Mineral B Pro - ø 28 cm - without non-stick coating De Buyer ["Koekenpan"] Rice Pudding foodies-rijstepap Hunter's schnitzel with mushroom cream sauce foodies-jagerschnitzel-met-champignonroomsaus German Steak foodies-duitse-biefstuk French toast with cinnamon and caramelized banana foodies-wentelteefjes-met-kaneel-en-gekarameliseerde-banaan

Recipe

Wiener Schnitzel

A classic Wiener Schnitzel with an ultra-thin, crispy breadcrumb coating. Quick to make, full of flavour and guaranteed to be a hit at the table.

Course	Main course
Kitchen	Austrian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	27 min

Equipment

Meat mallet or rolling pin
Plastic wrap
3 deep plates
Large frying pan
Kitchen paper
Cutting board
Sharp knife

Ingredients

4 veal escalopes (each approx. 150 g)
Salt and freshly ground black pepper
80 g flour
2 eggs, beaten
150 g fine breadcrumbs
100 g butter
2 tbsp sunflower oil
1 lemon, in wedges
Fresh flat-leaf parsley, finely chopped

How to make a classic Wiener Schnitzel?

Place the veal escalopes between two sheets of plastic wrap and pound them with a meat mallet or rolling pin until they are about 4 mm thin. Season generously with salt and pepper on both sides.
Set out three deep plates: one with flour, one with beaten egg and one with breadcrumbs. Pass each schnitzel slice in turn through the flour (shake off the excess), through the egg and finally through the breadcrumbs. Don't press the breadcrumbs in too hard — a light coating will give you that characteristic rippled crust.
Melt a generous knob of butter together with a splash of sunflower oil in a large frying pan over medium heat. The butter should foam but not brown. There should be enough fat in the pan so the schnitzel almost floats, as that ensures even cooking.
Place the schnitzels into the pan one by one. Fry them 2 to 3 minutes per side over medium heat until deep golden brown and crispy. Give the pan a light shake now and then so the fat keeps flowing underneath.
Remove the schnitzels from the pan and rest them briefly on kitchen paper to drain off the excess fat.
Serve immediately with lemon wedges, parsley and a scoop of potato salad or a crisp green salad. Squeeze the lemon over just before eating — it makes the crust crackle all the more.

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A good frying result lives or dies by your pan. Choose a pan with a thick base and even heat distribution so the butter doesn't burn in one spot while the other side is still cold. That way you'll get that beautiful, evenly golden-brown colour across the whole schnitzel.

Delicious with a fresh potato salad, red cabbage julienne or simply a lemon wedge and a cold pilsner on the side. Prepare your schnitzels just before serving, because a fresh crust is everything. Enjoy.