Authentic Wiener Schnitzel

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How to make the perfect Wiener schnitzel – breaded, pan-fried meat cutlet.

Wiener schnitzel is a classic Austrian dish that has been enjoyed for generations. This delicious dish is made from a thin, breaded, pan-fried veal cutlet and is usually served with a squirt of lemon to add some zing. The key to making the perfect schnitzel lies in getting the meat tender and the breading crispy. In this blog post, we will guide you through the process of making the perfect schnitzel!

The classic Schnitzel is a thin breaded, pan-fried veal cutlet. With its crisp, golden coating and accompanied by a delectable potato salad it is one of Austria’s most loved dishes. Each Austrian eats approximately 30 Schnitzels a year!

Wiener schnitzel is a dish with a long and illustrious history. It is thought to have originated in Vienna in the early 19th century as wiener schnitzel, meaning Viennese cutlet. The original version was made of veal, although pork and chicken versions are popular today.

The recipe was brought to the United States by German-Americans who settled in Texas in the mid-1800s. Schnitzel has become a popular dish across the United States and around the world. It is a staple in many German restaurants and can be found on menus everywhere from pubs to fine-dining establishments.

Schnitzel has even been recognized by the European Union as one of Austria’s traditional dishes and was granted protected designation of origin status. This means that, according to European law, only recipes for traditional Wiener schnitzel can carry the label Wiener schnitzel, and only when it is made according to the original recipe.

The traditional recipe for schnitzel is simple yet incredibly tasty. The key to achieving the perfect Wiener schnitzel is to use the freshest ingredients and take care with each step of preparation. So if you’re looking to make your own schnitzel, follow these steps and you’ll be sure to enjoy a delicious meal!

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Wiener Schnitzel

chicken schnitzel

Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.

  • Author: Jennifer McGavin
  • Prep Time: :15
  • Cook Time: :18
  • Total Time: :33
  • Yield: 4 1x
  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Austian


Units Scale
  • 4 (5-ounce) veal cutlets (or chicken or pork cutlets, pounded to 1/4-inch thickness)
  • 1/4 cup all-purpose flour (or brown rice flour)
  • 1/2 teaspoon salt
  • 2 eggs (large and well beaten)
  • 1/2 cup breadcrumbs
  • Oil or lard (for frying, lard is traditional)
  • Serving Suggestion: lemon slices


  1. To pound meat thinly, place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surfaced pan to pound if you don’t have a meat mallet. Pound the meat evenly to 1/4-inch thickness for best results.
  2. To bread the schnitzels, set up 3 shallow dishes: Place the flour and salt in one dish, the eggs in the second dish, and the breadcrumbs in the third dish.
  3. In a large skillet, heat at least 1/4-inch of oil to 350 F. This takes about 8 minutes.
  4. Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds. Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. The crust should not adhere completely but form a loose shell around the schnitzel.
  5. Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Just make sure to allow enough time between batches to allow the oil to come back up to 350 F.
  6. Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean-up is easier. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145 F. Remove from pan and allow the oil to drain off.
  7. Serve in the traditional manner with lemon slices, as well as potato salad, cucumber salad, or French fries. Enjoy.


  • As with many simple recipes, the quality of the ingredients is what will make or break your experience. Buy the best quality meat and ingredients that you can afford.
  • Even if you can buy or cut a very thin cutlet, it’s important to pound your meat before coating and cutting it. In addition to making meat thinner, pounding meat also tenderizes it. This an important step for schnitzel, which should be a very light, delicate dish.
  • Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning.
  • Eating it fresh also is important. This is not a dinner that gets better reheated the next day.


  • Serving Size: 4
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