Wiener Schnitzel – An easy and well-loved traditional dish from Austria!
Here is another well-loved dish from another German-speaking country, Austria. Austria is famous for their history, music and of course, food! This traditional Austria dish is so easy to make and so delicious to eat. Everyone I know loves this dish.
The biggest difference between German and Wiener Schnitzel lies in the meat. German Schnitzel is made of pork, while Wiener Schnitzel is made with veal cutlet. No veal, no Viennese Schnitzel. To be honest, the Austrians win on this dish. In our opinion, veal cutlet is more tender and less dry in compare to pork. However, the quality of the meat is really important. Be sure to buy quality ingredients.
Even though this is a simple recipe, it is not always easy to get it right. By following a few tips, you should get a perfect crispy Wiener Schnitzel for lunch!
Tips on making Wiener Schnitzel
Pounding the cutlets: Traditional Wiener Schnitzel is made with veal cutlet. If you prefer a German Schnitzel, then use pork cutlet. No matter how thin the meat is, I still like to pound the meat before cooking it because the meat will be tenderised. Since I do not own a meat mallet, I simply use the back of a knife to pound the cutlet.
Egg white: Normally, we beat our eggs well. However, we are going to do the opposite in this recipe. I prefer beating my egg roughly. This means that the egg white does not combine to the egg yolk completely.
This is done on purpose. When you coat your Wiener Schnitzel with Semmelbrösel and fry it, the egg white will cause the bread crumbs coating to puff up. This results in a crispy Schnitzel.
Bread crumbs: Homemade bread crumbs are the best for this recipe. I like to dip my cutlet into the Semmelbrösel and to dust the bread crumbs over the cutlet. This makes sure that I get into every single corner of the Wiener Schnitzel because the bread crumbs would fall off during frying if it is not done properly.
Amount of oil: According to my experience, a non-stick pan requires only little oil to fry the veal cutlet. Using too much oil in a non-stick pan will result in soggy Viennese Schnitzel. On the other hand, if you are frying the cutlets in a normal pan, then you have to use enough oil. This means that the oil has to cover the Wiener Schnitzel, in order to achieve a perfect crispy cutlet.
Oil temperature: I do not own a thermometer for cooking, so I do not know the perfect temperature for frying. When I heat up the oil, I like to drop a little bread crumbs into the oil. Once the crumbs start bubbling, then the oil is ready for frying. Not much science over here. It is just about good food.
How to make Wiener Schnitzel
- Flatten both sides of the veal cutlets with the back of a knife.
- Season the veal cutlets on both sides with salt and pepper.
- Beat egg roughly. Parts of the egg white should still be seen. This will allow the coat to “puff” up.
- Dip cutlets into egg and drip off excess.
- Coat cutlets with Semmelbrösel.
- Heat enough oil for frying. Non-stick frying pan requires only little oil for frying.
- Fry the Wiener Schnitzel on one side for 4 to 5 minutes or until golden brown and turn it to the other side. Repeat.
You might also like
How to serve Wiener Schnitzel
Wiener Schnitzel is usually garnished with fresh lemon slices and served with french fries. It should be enjoyed right after it gets out of the pan. The bread coating will turn soggy and non-crispy when it is cooled.
Other delicious side dishes to go with your meal would be lamb’s lettuce salad or this crunchy carrot salad. There is no need to be a chef to cook gourmet at home!
How to store Wiener Schnitzel
Leftovers do not have to be thrown away. You can still enjoy your Wiener Schnitzel cold. In Germany, it is common to eat Schnitzel sandwich. Grab a bread roll. Cut it into halves and place some veggies and the Schnitzel on the bottom of the bread roll. There you go, a delicious Viennese Schnitzel sandwich.
If you do not mind leftover Schnitzel, you can also reheat it in a pan.
Do you prefer German Schnitzel (pork cutlet) or Wiener Schnitzel (veal cutlet)? Tell me in the comment section below!
Until next time & guten Appetit!
Greetings from the Black Forest,
Pia
Watch how to make this recipe
Print this recipe
Wiener Schnitzel Recipe
Ingredients you need
- 4 Veal cutlets
- Salt According to taste
- Ground black pepper According to taste
- Vegetable oil For frying
- 2 Eggs
- 10 tbsp Bread crumbs
Garnish
- 4 slices Lemon
Directions
- Flatten both sides of the veal cutlets with the back of a knife.
- Season the veal cutlets on both sides with salt and pepper.
- Beat eggs roughly. Parts of the egg white should still be seen. This will allow the coating to “puff” up.
- Dip cutlets into egg and drip off excess.
- In a suitable plate, transfer a portion of bread crumbs. Coat cutlets with Semmelbrösel.
- Heat enough oil for frying. Non-stick frying pan requires only little oil for frying.
- Fry the Wiener Schnitzel on one side for 4 to 5 minutes or until golden brown and turn it to the other side.
- Garnish the Schnitzel with lemon slices and serve immediately.
Pin for later
0 Comments