Wiener schnitzel

    35 min

    Authentic Wiener schnitzel is not difficult to prepare and only requires a few ingredients. The key to a truly delicious crisp schnitzel is thinly pounded veal cutlets with a few incisions along the edge so they won't curl during frying (a great trick!), and a breading that has just the right thickness.

    12 people made this

    Serves: 4 

    • 4 large veal cutlets, pounded to 4mm thickness
    • 100g plain flour
    • 3 eggs, lightly beaten
    • 100g plain breadcrumbs
    • salt and pepper
    • clarified butter or corn oil for frying

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Make a few small incisions along the sides of the cutlets, which prevents the schnitzel from curling during frying.
    2. Put the breading ingredients in three shallow plates: the flour in one plate, the beaten eggs in another and the breadcrumbs in a third plate.
    3. Salt and pepper the cutlets. Dredge them in flour and shake to remove any excess flour.
    4. Dip the cutlets one after the other in the beaten eggs so they are covered all around. Let any excess egg drip off.
    5. Dredge the cutlets in breadcrumbs and lightly press on the breading with your fingers so it sticks better.
    6. Heat the clarified butter or oil over medium high heat in a large frying pan. Place the cutlets in the hot butter and fry until golden brown, turning them once. Gently shake the pan a few times so the butter gets evenly distributed. The breading should puff up slightly, which is the trademark of a real Wiener Schnitzel!
    7. Remove from the pan. Place on kitchen paper to absorb excess oil, and and serve immediately, garnished with a slice of lemon and a few parsley sprigs.

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