Wiener Schnitzel


Wiener Schnitzel, as mentioned earlier, has its origins in Austria, not Germany. However, due to cultural and historical connections between the two countries, it has become an integral part of German cuisine as well. The dish is believed to have been introduced to Vienna by Italian immigrants during the 15th century. The name "Wiener Schnitzel" translates to "Viennese cutlet." It gained popularity among the Austrian nobility and later spread to other German-speaking regions. Today, it is a beloved dish in both Austria and Germany, enjoyed for its crispy, golden exterior and tender, flavorful meat.

Wiener Schnitzel is a classic Austrian dish made from thin, breaded and fried veal cutlets. It's simple yet delicious, and it's traditionally served with a slice of lemon. If you can't find veal, you can use pork or chicken as a substitute. Here's a step-by-step guide to cooking Wiener Schnitzel:

Cooking Time: 20 minutes

Calories per serving: Approximately 400 calories


  • 4 veal cutlets (about 4-6 ounces each), pounded thin (or pork/chicken cutlets)
  • Salt and black pepper, to taste
  • All-purpose flour, for dredging
  • 2 large eggs, beaten
  • 1 cup breadcrumbs (preferably fresh)
  • Vegetable oil, for frying
  • Lemon wedges, for serving


  1. Pound the Cutlets:
    • If the veal (or other meat) cutlets are not already thin, place them between two sheets of plastic wrap or wax paper.
    • Use a meat mallet or the back of a heavy skillet to pound the cutlets until they are about 1/4-inch thick. This step helps tenderize the meat and ensures even cooking.
  2. Season the Cutlets:
    • Season both sides of the cutlets with salt and black pepper to taste. Be mindful of the salt, as the breadcrumbs and frying oil will also add some saltiness.
  3. Set up the Dredging Stations:
    • Prepare three shallow dishes or plates. Place the flour in the first dish, beaten eggs in the second dish, and breadcrumbs in the third dish.
  4. Dredge the Cutlets:
    • Take one seasoned cutlet and coat it lightly with flour on both sides, shaking off any excess flour.
    • Dip the floured cutlet into the beaten eggs, ensuring it's fully coated.
    • Next, press the cutlet into the breadcrumbs, making sure to cover it completely with breadcrumbs. Gently press the breadcrumbs onto the meat to adhere.
  5. Fry the Schnitzel:
    • In a large skillet or frying pan, add enough vegetable oil to cover the bottom of the pan to a depth of about 1/4 inch (around 1/2 cm).
    • Heat the oil over medium-high heat until it shimmers and is hot but not smoking. To test if the oil is ready, you can add a small piece of breadcrumb to see if it sizzles and bubbles.
    • Carefully place the breaded cutlets into the hot oil, making sure not to overcrowd the pan (you may need to fry them in batches).
    • Fry the cutlets for about 2-3 minutes on each side or until they are golden brown and crispy.
    • Once cooked, use a slotted spatula to transfer the Schnitzel to a plate lined with paper towels to drain any excess oil.
  6. Serve:
    • Serve the Wiener Schnitzel hot, garnished with a slice of lemon.
    • It's often served with traditional side dishes like potato salad, cucumber salad, or warm potato dishes.

Enjoy your delicious homemade Wiener Schnitzel, a beloved Austrian classic!

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