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Wiener Schnitzel

Germany

Austria's most famous dish, claimed by Germany too. The original must be made with veal. Pork schnitzel is called Schnitzel Wiener Art.

Viennese breaded veal — thin veal escalope coated in fine breadcrumbs and pan-fried in clarified butter until golden and crispy. Vienna's most famous dish, shared with Germany.

Authentic Germany Wiener Schnitzel recipe
Prep
15 mins
Cook
10 mins
Difficulty
Medium
Calories
490 kcal
Serves
2
Calories are an estimate based on ingredients used

Ingredients

2veal escalopes, beaten very thin
plain flourfor dusting
2eggs, beaten
100gfine white breadcrumbs
150gclarified butter or oil
lemon wedges and parsleyto serve

Method

1

Season veal. Coat in flour, then egg, then breadcrumbs. Press gently.

2

Fry in clarified butter over medium-high heat 2-3 minutes per side.

3

The schnitzel should swim in the fat — this makes it light.

4

Serve with lemon immediately.

Chef's Tip

The schnitzel must float in the fat — shallow frying in a thin layer makes it stiff, not light.

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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.
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