Wiener schnitzel (Viennese breaded escalope)

Wiener schnitzel (Viennese breaded escalope)


8 people made this

About this recipe: Began eating these when I first went to Austria at age 3, and discovered the recipe from my fiancé's grandmother. A simple, easy and incredibly tasty method of cooking a variety of meats. Choose a healthier oil (sunflower, olive) for frying. I use quick cook chicken breast steaks and pork medallions cut thin and beaten too; traditionally veal is used. Serve with sauté potatoes and a green Styrian salad.

keletkezes Nottinghamshire, England, UK

Serves: 2 

  • 2 quick-cook turkey breast fillets
  • 5-6 tablespoons breadcrumbs
  • 1 egg
  • 50ml milk
  • 2 heaped teaspoons plain flour
  • salt and pepper
  • Oil for frying

Prep:15min  ›  Cook:10min  ›  Ready in:25min 

  1. Trim any fat, skin etc. off the meat
  2. Season the fillets on both sides
  3. Break the egg into a jug and whisk in the milk
  4. Lay three plates out in a line: the middle one should be slightly dished
  5. Spread the flour in the first, pour the egg mix in the second and spread the breadcrumbs into the final
  6. Pour enough oil into the frying pan to cover the bottom by about 1/4cm, and preheat to a mid-high heat
  7. Place the fillets in the flour, turn and keep going until well covered
  8. Dip into the egg mix, covering both sides
  9. Place in the breadcrumbs, turning until well-covered
  10. Repeat the egg and breadcrumbs stages
  11. Repeat with the second fillet
  12. Place both into the hot oil, and fry until golden brown, turning two or three times
  13. Drain on plenty of kitchen roll
  14. Serve with salad and sauté potatoes

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Reviews (5)


we call these milanesas in Argentina and Uruguay. We make them with lamb or beef and they taste great! - 26 Jan 2010


Loved it! It was a hit. I'm going to try it with chicken next. - 19 Oct 2014


Simple recipe, easy to make, thanks! - 19 May 2012

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