Classic Viennese Schnitzel

Recipe

Classic Viennese Schnitzel

Crispy Delight: Classic Viennese Schnitzel Recipe

4.8 out of 5

Indulge in the rich flavors of Austrian cuisine with this authentic recipe for Classic Viennese Schnitzel. This iconic dish is a beloved staple in Austrian culture and is known for its crispy, golden exterior and tender, juicy meat.

Jan Dec
Meat Dish› Pork Dish› Schnitzel Wiener Art
European cuisine› Alpine cuisine› Austrian cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Low carb, High protein, Gluten-free (with appropriate breadcrumbs substitution), Dairy-free (if using vegetable oil instead of butter for frying)

Allergens

Wheat (gluten), Eggs

Not suitable for

Vegetarian, Vegan, Paleo, Keto, Nut-free

Ingredients

Nutrition

  • Calories (kcal / KJ): 400 kcal / 1674 KJ
  • Fat (total, saturated): 20g, 4g
  • Carbohydrates (total, sugars): 20g, 1g
  • Protein: 36g
  • Fiber: 1g
  • Salt: 1g

Preparation

  1. 1.
    Place the flour in a shallow dish and season with salt and pepper.
  2. 2.
    In another shallow dish, beat the eggs.
  3. 3.
    Place the breadcrumbs in a third shallow dish.
  4. 4.
    Season the veal or pork cutlets with salt and pepper.
  5. 5.
    Dredge each cutlet in the flour, shaking off any excess.
  6. 6.
    Dip the cutlets into the beaten eggs, allowing any excess to drip off.
  7. 7.
    Coat the cutlets in the breadcrumbs, pressing gently to adhere.
  8. 8.
    Heat vegetable oil in a large skillet over medium-high heat.
  9. 9.
    Fry the cutlets for about 3-4 minutes on each side, or until golden brown and cooked through.
  10. 10.
    Transfer the schnitzels to a paper towel-lined plate to drain excess oil.
  11. 11.
    Serve the schnitzels hot, garnished with lemon slices.

Treat your ingredients with care...

  • Veal or pork cutlets — Pound the cutlets gently with a meat mallet to ensure even thickness, which helps in achieving a uniform cooking time and crispy texture.

Tips & Tricks

  • Use fresh breadcrumbs for the best texture and flavor.
  • Make sure the oil is hot enough before frying to prevent the schnitzels from becoming greasy.
  • Serve the schnitzels immediately after frying to maintain their crispiness.
  • For a twist, try adding a sprinkle of grated Parmesan cheese to the breadcrumbs for extra flavor.
  • If veal is not available, pork cutlets make an excellent alternative.

Serving advice

Serve the Classic Viennese Schnitzel with a side of potato salad or warm buttered noodles. Accompany it with a fresh green salad for a complete and satisfying meal.

Presentation advice

Arrange the schnitzels on a platter, garnished with lemon slices and a sprinkle of fresh parsley. The golden-brown color of the schnitzels will be visually appealing, and the lemon slices add a pop of vibrant color.

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