Classic Wiener Schnitzel Recipe

Wiener Schnitzel

Wiener Schnitzel is a traditional Austrian dish that has become popular all over the world. It is a breaded and pan-fried veal cutlet that is typically served with a slice of lemon on the side. The dish is known for its crispy and golden coating, tender and juicy meat, and delightful combination of flavors.

The origins of Wiener Schnitzel can be traced back to 19th century Vienna, where it was traditionally made with veal. Today, it can also be made with pork or chicken, although the veal version is still the most common. The key to a perfect Wiener Schnitzel is using high-quality meat and breading it with a mixture of flour, eggs, and breadcrumbs. The meat is then gently fried in hot oil until it becomes golden brown and crispy.


The traditional Wiener Schnitzel recipe requires a few simple ingredients, but they are all essential for achieving the authentic and delicious taste:

  1. Veal cutlets: The main ingredient of Wiener Schnitzel is thinly sliced veal cutlets. Veal is preferred due to its tender texture and delicate flavor, making it perfect for this classic dish.
  2. Eggs: The veal cutlets are coated with a mixture of beaten eggs, which helps the breadcrumbs adhere to the meat during frying. The eggs also add richness and moisture to the dish.
  3. Breadcrumbs: Breadcrumbs are a crucial component of Wiener Schnitzel, providing a crispy and golden crust. Traditional recipes often call for using fresh white bread, which is ground into breadcrumbs. Panko breadcrumbs can also be used for a lighter and crispier texture.
  4. Flour: Before coating the veal cutlets with the egg and breadcrumb mixture, they are often lightly dusted with flour. The flour helps to absorb any excess moisture from the veal and creates a smooth base for the egg and breadcrumbs.
  5. Salt and pepper: To enhance the flavors of the dish, salt and pepper are used to season the veal cutlets. These simple seasonings help to bring out the natural flavors of the meat.
  6. Oil or butter: Wiener Schnitzel is traditionally fried in oil or butter. The choice of fat can affect the overall flavor and texture of the dish. Oil is often preferred due to its higher smoke point and neutral flavor.
  7. Lemon wedges: To serve alongside the Wiener Schnitzel, lemon wedges are a must. Squeezing fresh lemon juice over the crispy cutlets adds a bright and tangy element, balancing the rich flavors of the meat.

Step-by-Step Instructions for Making Wiener Schnitzel

To make Wiener Schnitzel, you will need the following ingredients:

  1. Veal cutlets
  2. All-purpose flour
  3. Eggs
  4. Bread crumbs
  5. Salt and pepper
  6. Lemon wedges, for serving

Here are the step-by-step instructions to make Wiener Schnitzel:

  1. Pound the veal cutlets to about 1/4 inch thickness using a meat mallet.
  2. Season both sides of the cutlets with salt and pepper.
  3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.
  4. Dredge each cutlet in the flour, shaking off any excess.
  5. Dip the floured cutlets into the beaten eggs, coating both sides.
  6. Finally, coat the cutlets in the bread crumbs, pressing gently to adhere.
  7. Heat oil in a large frying pan over medium heat.
  8. Place the breaded cutlets in the pan and cook for about 3-4 minutes per side until golden brown and crispy.
  9. Remove the cooked cutlets from the pan and place them on a paper towel-lined plate to drain any excess oil.
  10. Serve the Wiener Schnitzel with lemon wedges on the side for squeezing over the cutlets.

Enjoy your homemade Wiener Schnitzel!

Tips from professional chefs for cooking Wiener Schnitzel

Wiener Schnitzel is a traditional Austrian dish that consists of breaded and fried veal cutlets. Here are a few tips from professional chefs to help you prepare the perfect Wiener Schnitzel:

  1. Choose the right cut of meat: To ensure a tender and juicy schnitzel, it is important to select the right cut of meat. Most chefs recommend using veal cutlets that are about 1/4 to 1/2 inch thick. The cutlets should be evenly pounded to ensure they are of uniform thickness.
  2. Use fresh breadcrumbs: To achieve a crispy and golden crust, it is essential to use fresh breadcrumbs rather than dried ones. Professional chefs recommend using white bread that has been left out to dry for a few hours. This will result in a lighter and more delicate coating.
  3. Maintain the right frying temperature: When frying Wiener Schnitzel, it is crucial to maintain the right temperature. The oil should be heated to around 350°F (180°C). If the temperature is too low, the schnitzel will absorb too much oil and become greasy. If the temperature is too high, the crust will brown too quickly, leaving the meat undercooked.


The Wiener Schnitzel that I made following this recipe was absolutely delicious. The dish turned out to be a perfect combination of tender meat and crispy coating. I followed the steps carefully, starting with pounding the veal cutlet to make it thin and tender. Then, I dipped it in a beaten egg mixture and coated it with breadcrumbs, giving it a nice, golden color when fried. The dish was cooked to perfection, with the meat remaining juicy and flavorful, while the coating was crispy and had a delightful crunch. I served it with a side of potato salad and lemon wedges, which added a refreshing touch to the overall taste.

What I loved most about this recipe was its simplicity. The ingredients were easy to find and the cooking process was straightforward. The result was a dish that looked and tasted like it was made in a restaurant. The combination of flavors and textures was spot on, and the meat remained moist and tender on the inside while being perfectly crisp on the outside. It was a dish that pleased both me and my guests, who couldn’t get enough of it. I will definitely be making this Wiener Schnitzel again and would highly recommend it to anyone looking for a delicious and satisfying meal.

Overall, making and eating the Wiener Schnitzel was a delightful experience. The recipe provided clear instructions, and the end result was a dish that exceeded my expectations. The combination of tender veal, crispy coating, and a hint of lemon made it a truly memorable dish. I can’t wait to make it again and share this amazing recipe with my friends and family. If you’re looking for a classic dish that will impress your guests or simply want to enjoy a delicious meal, this Wiener Schnitzel recipe is a must-try!

I recently prepared and tasted the famous Wiener Schnitzel recipe, and I must say it was an absolute delight! As a food enthusiast, I love trying out new recipes and this one certainly exceeded my expectations.

The first thing that struck me about the Wiener Schnitzel was its crispy and golden-brown coating. The breading was light and perfectly seasoned, providing a delightful crunch with each bite. The tender veal cutlets inside were moist and flavorful, cooked to perfection. The combination of the crispy coating and juicy meat created a wonderful contrast of textures and flavors that was simply irresistible.

Another aspect of the Wiener Schnitzel that impressed me was its simplicity. The recipe is straightforward and uses only a few basic ingredients, allowing the true flavors of the veal to shine through. The dish can be easily prepared at home, making it an ideal choice for a cozy family dinner or a special occasion.

The Wiener Schnitzel is a classic Austrian dish that has gained popularity worldwide, and after tasting it, I can understand why. Its rich history and traditional preparation methods contribute to its unique and authentic taste. Whether you’re a fan of Austrian cuisine or simply looking to try something new and delicious, I highly recommend giving Wiener Schnitzel a try. Your taste buds will thank you!

The Wiener Schnitzel is an absolute delight to prepare and savor. As a passionate home cook, I was thrilled to try my hand at this classic Austrian dish. The process of preparing the schnitzel was surprisingly simple, yet the end result was absolutely incredible.

First, I pounded the veal cutlets until they were thin and tender. This step is crucial, as it ensures that the schnitzel cooks evenly and becomes golden and crispy when fried. I then seasoned the cutlets with a sprinkle of salt and pepper, which added just the right amount of flavor to the dish.

The key to a perfect Wiener Schnitzel lies in the breading. I dipped each cutlet into beaten eggs, ensuring that every inch was coated, and then covered them in a mixture of breadcrumbs. The breadcrumbs formed a beautiful golden crust when fried, adding a satisfying crunch to each bite.

Once the cutlets were breaded, I fried them in hot oil until they turned a lovely golden brown. The aroma that filled my kitchen was mouthwatering, and I couldn’t wait to taste the final result.

The first bite of the Wiener Schnitzel was pure bliss. The veal was perfectly cooked, tender and juicy on the inside, with a deliciously crispy crust on the outside. The simplicity of the dish allowed the flavors to shine through, and I could really taste the quality of the ingredients.

I served the Wiener Schnitzel with a side of creamy mashed potatoes and a lemon wedge, as is traditional. The tangy freshness of the lemon added a burst of flavor that perfectly complemented the richness of the dish. Every bite was a culinary delight, and I can’t wait to make this dish again for my friends and family.

The Wiener Schnitzel is truly a culinary masterpiece. As a lover of Austrian cuisine, I was thrilled to prepare and taste this iconic dish. The process of making Wiener Schnitzel is quite simple, yet the result is a tender and flavorful cutlet that is simply unmatched.

To prepare the Wiener Schnitzel, I started by pounding the veal cutlets to an even thickness, which helps to ensure that they cook evenly and become perfectly tender. Then, I dipped the cutlets into a mixture of beaten eggs and flour, seasoned with salt and pepper. After coating the cutlets, I fried them in a hot pan with a generous amount of clarified butter until they turned golden brown and crispy.

The first bite of the Wiener Schnitzel was a revelation. The meat was incredibly tender and juicy, while the coating was perfectly crisp and golden. The flavors were delicate and well-balanced, with just the right amount of salt and pepper. The traditional accompaniments of lemon wedges and potato salad added a refreshing and tangy touch that complemented the richness of the dish.

Overall, the Wiener Schnitzel is a true testament to Austrian cuisine. Its simplicity and skillful execution make it a dish that is loved by both locals and tourists alike. Whether you are a fan of veal or simply appreciate the art of frying, I highly recommend trying this classic dish. Just be prepared to be blown away by its deliciousness!

The Wiener Schnitzel is an absolute delight for anyone who appreciates the art of cooking. As a passionate cook, I have tried my hand at numerous recipes, but the Wiener Schnitzel remains one of my all-time favorites. The dish is a true testament to Austrian cuisine, offering a crisp and golden crust that envelopes a tender and juicy veal cutlet. The balance of flavors is impeccable, with the subtle richness of the veal complemented by the tangy acidity of the lemon wedges.

The preparation process requires precision and attention to detail. The veal cutlet is first tenderized until it reaches the perfect thickness. It is then coated in a light and airy breading, made from mixing flour, eggs, and breadcrumbs. The Schnitzel is then fried to perfection in a pool of bubbling golden oil, ensuring that it is evenly cooked and achieves that coveted crispy texture. The end result is a masterpiece, a delicacy that is both simple and complex in its taste.

One of the best things about the Wiener Schnitzel is its versatility. While traditionally made with veal, it can also be prepared with other meats such as pork or chicken, allowing for variation and personal preference. The dish is accompanied by a variety of sides, but nothing quite compares to the classic pairing of potato salad and lingonberry sauce. The refreshing tanginess of the salad and the sweetness of the lingonberry perfectly complement the richness of the Schnitzel, creating a harmonious combination of flavors.

Wiener Schnitzel is a true delight for anyone who loves Austrian cuisine. I recently had the pleasure of preparing and tasting this traditional dish, and I was blown away by its simplicity and deliciousness. The recipe calls for thinly pounded veal cutlets, which are then coated in breadcrumbs and fried to a golden perfection. The result is a tender and juicy meat with a crispy outer crust that is simply irresistible.

One of the things I loved most about making Wiener Schnitzel is how easy it is to prepare. The process may seem a bit time-consuming, as you have to pound each cutlet and coat it in breadcrumbs, but the end result is well worth the effort. The veal remains incredibly tender after frying, and the breadcrumbs add a nice crunch to the dish.

When it comes to the taste, Wiener Schnitzel is a true winner. The veal cutlets are incredibly flavorful, and the crispy coating enhances the overall experience. I enjoyed the dish with a squeeze of fresh lemon juice, which added a tangy and refreshing touch. The combination of flavors and textures is simply delightful, making Wiener Schnitzel a dish that will please even the most discerning palates.

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