Wiener Schnitzel (Viennese cutlet of veal or pork loin, with lemon)

Wiener Schnitzel, the Viennese cutlet, is one of the best-known dishes of Austrian and German cuisine: thinly pounded meat in a golden, bubbly coating. The true version is made from veal, but in Germany pork schnitzel is common too. Lemon juice and potato salad are its indispensable companions.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Season the meat with salt and set out three plates for breading: flour, beaten egg, breadcrumbs.
2. Dredge the meat in flour, shaking off the excess, then in egg and finally in breadcrumbs; do not press the crumbs on firmly.
3. In a wide pan, heat the oil to about 170 °C, deep enough for the cutlet to “swim” in it.
4. Fry the cutlets for 1-2 minutes per side, gently shaking the pan so the coating puffs up and turns wavy. ⏱ Timer: 1 min
5. When golden brown, remove and drain on kitchen paper.
6. Serve at once with lemon wedges, parsley and potato salad.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Pound the meat very thin so it cooks quickly and stays tender.
• The coating should not cling tightly, so it puffs up while frying and becomes wavy.
• Fry in plenty of hot fat so the cutlet floats, otherwise it will not be crisp.

Frequently asked questions

Is it made from veal or pork?

The name “Wiener Schnitzel” is protected for veal only; the pork version is called “Schnitzel Wiener Art”.

How does the coating become wavy?

By gently shaking the pan and using plenty of hot fat, without pressing the crumbs onto the meat.

Similar recipes

• Breaded veal cutlet (Wiener schnitzel) · Hungarian
• Breaded (Panéed) Veal Cutlet · Hungarian
• Escalope milanaise à la française (French-style breaded veal escalope) · French
• Milanesa (Argentinian breaded fried steak) · Spanish & Portuguese
• Cordon bleu (breaded escalope stuffed with cheese and ham) · German
• Osso buco alla milanese (Milanese braised veal shank) · Italian

More german ideas

• Sauerbraten (Bavarian beef pot roast marinated in vinegar)
• Bratwurst with sauerkraut
• Rouladen (beef rolls with bacon and pickled cucumber)
• Eisbein (smoked pork knuckle with sauerkraut)
• Käsespätzle (cheese spätzle with fried onion)
• Königsberger Klopse (meatballs in white caper sauce)
• Schweinebraten mit Knödeln (Bavarian roast pork with crackling and dumplings)
• Kohlrouladen (German stuffed cabbage rolls in gravy)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch