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100 recipes: Vienna schnitzel

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Wienner schnitzel – Valli Little


The French have escalope, the Italians scallopini and vienese schnitzel can be found in German and Austrian homes.

There are a number of different ways to spell vienna schnitzel (also spelt wiener) – and it probably doesn’t help that it can also be adapted to any type of meat. Traditionally the dish is made from thin slices of lean veal or pork (wienerschnitzel), which are pounded to 1/8 inch thick. It makes a great quick dinner.

It’s best to use fresh plain bread crumbs and canola oil, then drain on paper towels after cooking. Japanese panko crumbs can be used for a chunky crunch and are trendy these days.

The crumbed schnitzels are left for 20-30 minutes before frying to allow the egg to harden so that the coating will stay on when cooked. It should puff up in a few places, but never fall away from the veal.
– Margaret Fulton, Encyclopedia of food and cooking

Schnitzel is traditionally served with potato salad (or sometimes frites), green salad and a lemon wedge. However, not sauerkraut as sometimes assumed.



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Wiener schnitzel (Austrian)

weiner schitzel

Cooked for the Austrian entry of the Euro Cup and Plate challenge.

300g veal steak
1 organic, free range egg
dry breadcrumbs
lemon, quartered
salt and pepper
1/3 cup grapeseed oil

  1. Select veal steaks that are cut very thinly – about 5mm thick. Pound out the meat thinly with a meat mallet or a rolling pin.
  2. Coat steaks lightly in flour seasoned with salt and pepper. Shake off any excess flour. Dip each steak into a bowl of lightly beaten eggs. Then dip them into another bowl with the breadcrumbs, pressing breadcrumbs on firmly. If possible, refrigerate the steaks for 1 hour to set the crumbs.
  3. Heat the oil in a large frying pan, add the steaks, cook quickly on both sides until golden brown. You could cook the steaks one at a time. Use tongs for turning the steaks to preserve all the juices.

Served with potato dumplings, steamed carrots, and a slice of lemon. Alternatively serve with a hot potato salad. Absolutely delicious.

Serves 2.