|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 4g||13%|
|Total Sugars 4g|
|Vitamin C 4mg||19%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.
To make Weiner schnitzel from scratch, thinly pounded veal is dredged in breadcrumbs and deep-fried, traditionally in lard or clarified butter. Although it is deep-fried, it should be a light, tender, and delicate dish. Several steps are key to this result: Beating the eggs thoroughly, pounding the meat thinly, frying it in enough oil and at a hot temperature, and lightly coating it with breadcrumbs (making sure not to press them into the meat) are all important factors.
Click Play to See This Authentic Wiener Schnitzel Recipe Come Together
4 (5-ounce) veal cutlets (or chicken or pork cutlets)
1/4 cup all-purpose (or brown rice flour)
1/2 teaspoon kosher salt
2 large eggs, well beaten
1/2 cup breadcrumbs
Oil or lard, for frying
4 slices lemon, garnish
Gather the ingredients.
While pounding the meat, place the cutlets between sheets of plastic wrap for easier cleanup. Use a heavy, flat-surfaced pan to pound if you don’t have a meat mallet.
Pound the meat evenly to 1/4-inch thickness for best results.
To bread the schnitzels, set up 3 shallow dishes: Mix the flour and salt in the first dish, the beaten eggs in the second dish, and the breadcrumbs in the third dish.
In a large skillet, heat at least 1/4-inch of oil to 350 F. This takes about 8 minutes.
Working one at a time, dredge cutlets first in flour until the surface is completely dry.
Dip in egg to coat, allow the excess to drip off for a few seconds.
Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. The crust should not adhere completely but form a loose shell around the schnitzel.
Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Just make sure to allow enough time between batches to allow the oil to come back up to 350 F.
Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. You may want to swish them around a little with your fork to make sure they are not sticking to the pan.
Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145 F. Remove from pan and allow the oil to drain off.
Serve in the traditional manner with lemon slices, as well as potato salad, cucumber salad, or fries. Enjoy.
- As with many simple recipes, the quality of the ingredients is what will make or break your experience. Buy the best quality meat and ingredients that you can afford.
- Even if you can buy or cut a very thin cutlet, it's important to pound your meat before breading. In addition to making meat thinner, pounding meat also tenderizes it.
- Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning.
- While Wiener schnitzel is a dish best eaten right after cooking, many people enjoy turning leftover cutlets into a sandwich. Once cool to room temperature, refrigerate the schnitzel in an airtight container; reheat gently and eat it within three days.
What's the Difference Between Schnitzel and Weiner Schnitzel?
Schnitzel describes a "cutlet" of meat that's breaded and fried, and it's used for several dishes with German and Austrian origins. Weiner schnitzel can only be made with veal. Schweineschnitzel uses pork and is traditionally made with pork chops in Germany (in the U.S., pork tenderloin is common). Schnitzel made with chicken breasts is called hähnchenschnitzel, and it's also a favorite in Israel. While jägerschnitzel (hunter's cutlet) often uses pork as well, it was originally made with venison or wild boar. Other types of schnitzels add various gravies.
- Some people choose to refrain from eating veal due to its cost or animal welfare concerns. Either chicken or pork cutlets can be used in this recipe and should also be pounded until thin.
- Those seeking a vegetarian option have several substitutions available, including TVP (textured vegetable protein), seitan, and tofu.
- For a gluten-free alternative, use gluten-free breadcrumbs and flour. Homemade breadcrumbs are easy to make from gluten-free bread. In a pinch, cornstarch will also work as a flour substitute; it will make the cutlet crispier.