German Wiener Schnitzel

Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.

Print Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course lunch/dinner

Cuisine central europe

Servings 8 people

Calories 4091 kcal

Equipment

1 Meat Mallet For evenly thinning the veal cutlets.
1 Cutting Board
3 Shallow Dishes For the breading station (flour, egg, breadcrumbs).
1 Heavy Skillet (Cast Iron or Stainless Steel) For even heat distribution during frying.
1 Tongs or Spatula For safely handling and turning the schnitzel.

Ingredients

Main

2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
⅛ cup oil for frying

Instructions

Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Notes

For authentic Wiener Schnitzel, use true veal cutlets, specifically from the leg, pounded very thin. Pound evenly to about 1/8 to 1/4 inch thickness, using plastic wrap to prevent tearing. Season the veal lightly with salt and pepper *before* breading. The quality of breadcrumbs matters; fresh, finely ground breadcrumbs will yield a superior, crispier crust. Fry in clarified butter (Butterschmalz) or a blend of clarified butter and a neutral oil for the best flavor and golden color. Do not overcrowd the pan, as this lowers the oil temperature and results in soggy schnitzel. Serve immediately with a generous lemon wedge; the acidity brightens the rich flavor of the fried veal.