Traditional recipes

Wiener Schnitzel

Wiener Schnitzel

Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us this Wiener Schnitzel recipe for perfectly crisp, golden veal cutlets.


  • 3 teaspoons kosher salt, divided, plus more for seasoning
  • 2 tablespoons heavy cream
  • 2 cups fine plain dried breadcrumbs
  • 1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
  • Freshly ground black pepper
  • 3 tablespoons unsalted butter
  • 1 lemon, cut into 4 wedges

Recipe Preparation

  • Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 tsp. salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 tsp. salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8”–1/16” thickness, being careful not to tear. Season lightly with salt and pepper.

  • Prop a dry-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°. Add butter to skillet and adjust heat to maintain 350°.

  • Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to a paper towel-lined sheet. Repeat with remaining veal slices.

  • Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.

Recipe by Kurt Gutenbrunner,

Nutritional Content

One serving contains: Calories (kcal) 459.1 %Calories from Fat 50.2 Fat (g) 25.8 Saturated Fat (g) 9.1 Cholesterol (mg) 178.6 Carbohydrates (g) 32.7 Dietary Fiber (g) 1.5 Total Sugars (g) 3.0 Net Carbs (g) 31.2 Protein (g) 23.3 Sodium (mg) 870.1Reviews Section

Wiener Schnitzel

This Wiener schnitzel recipe talks about how to prepare delicate and tender cutlets that offer an exceptional taste. If you follow the exact quantity of ingredients advocated in this Wiener schnitzel recipe, you can serve it for 4 people. This cutlet can be prepared in an easy manner and the total time needed for making this dish comes around 50 minutes.
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This Wiener schnitzel recipe talks about how to prepare delicate and tender cutlets that offer an exceptional taste. If you follow the exact quantity of ingredients advocated in this Wiener sc.

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Wow! My hubby, who is German, looked skeptical when I said I was going to do this with pork (my grocery store doesn't carry veal) and, honestly, it was a chore to pound pork loin to the required thicknesses but he LOVED IT. He's working on his 3rd piece now which will obviously cause him discomfort later but that's not my problem lol. I made the recipe exactly as written except for the pork and I also made brown gravy with a commercial mix plus milk, butter, lemon, parsley, mix of freshly ground white and black pepper, Worcestershire sauce, a few crushed red pepper flakes and seasoned salt. This recipe is a keeper! I served it with potato salad a braised cabbage (another keeper recipe from Epicurious). Thank you.

Just a little note. Wiener Schnitzel is a specialty from Austria, the capital is Vienna/Wien. So this is an Austrian delicacy loved by the Germans :-)

Seasoning the wet and dry ingredients, and pounding the meat (after crappy day at work therapy) nice and thin all leads to happy little plate of perfection. Works great with pork loin too.

Wow! This was SO good! I gave all the cutlets the 3-step breading process in advance, and held them on a wire rack until I was ready to do the frying (about 15 minutes later.) The way they puffed up and then wrinkled as they deflated was amazing. I used veal, but think this technique would basically work with any thin cutlet. Perhaps even fish! Simple and elegant. I used half & Half rather than cream (it's what I had), and also cut back on the salt. I also did not add the butter to the oil. I served it with the lemon wedges, but I think a beurre blanc would be perfect with them!

I love this recipe. Straangely, I have made it with boneless pork chop split and pounded and people can hardly tell that it is not veal. Also, I don't deep fry it (Too much fat), but rather saute it with minimum oil.

I love this recipe. Strangely, I have made it with boneless pork loin chops split in half and pounded and people can hardly tell that it is not veal. Also, I don't deep fry it (too much fat), but pan fry it with minimum oil.

This recipe for Wiener Schnitzel is comparable to the Schnitzel served at Karl Ratzschs and Mader, two fine established German restaurants in Milwaukee.

Haven't made this particular recipe but can add a couple thoughts just the same. Schnitzel is one of my families favorite recipes so it gets made often. Never have used butter and oil together for frying, does it really mean together? I seem to remember a lemon butter type sauce to drizzle sparingly over the cutlets from the old country but that was a while ago. (4T butter, juice 1/2 lemon, whisked.) Never have used cream in the egg dredge, typically milk to reduce calories. It's VERY important to float the cutlets in the oil, if they touch the bottom of the pan, they can burn easily and absorb more oil. A good variation is Jaeger Schnitzel, prep same way but use veal or pork loin cutlets pounded to same thickness (a plastic ziplock type bag makes this easy and clean. Use brown gravy w/mushrooms over the top. We use commercial brown gravy mix for ease and heavy on the mushrooms. For 4 servings, Iɽ use 2 packets of gravy and 1 to 1.5# brown mushrooms. Salting the cutlets to your taste is important to get the right flavor profile when eating and is one of the toughest to get "just right". Remember, some washes off during the egg dredge. Good Eating!

I'm giving this only two forks because it was just. "meh". I come to epicurious when I want something more than just basic. If you're new to schnitzels or European cooking, this is a good, solid, no-fail recipe. It's fried but not heavy. But if you wanted something more than just a basic schnitzel, try a different recipe. I would, of course, make schnitzel again. (I live in German/Polish Milwaukee, afte all). But I wouldn't need this recipe to help me do it.

Excellent. Light and tasty breaded crust, just like an authentic German restaurant in town! I used the eye of round and was very happy with it. Even my daughter who doesn't like meat, enjoyed this Schnitzel. I will definitely make again! Next time I would cut the salt down to 2tsp instead of 3tsp. I had a lot of the flour and bread crumb mixtures left over. Made recipe per directions, and could have cooked a lot more meat.

Recipe Summary

  • ½ cup white wine vinegar
  • 1 ½ tablespoons sugar
  • 1 teaspoon thyme leaves
  • ¼ cup canola oil (plus more for frying)
  • Salt and freshly ground pepper
  • 1 pound small fingerling potatoes
  • 3 garlic cloves
  • 1 cup all-purpose flour
  • 2 large eggs beaten with of water
  • 2 cups panko (Japanese bread crumbs)
  • 4 ounces boneless pork chops (butterflied and pounded 1/3 inch thick, or eight 2- pork cutlets, lightly pounded)
  • 1 cup flat-leaf parsley (patted thoroughly dry)

In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.

Put the potatoes and garlic in a pot and cover with water season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes add to the dressing and toss. Discard the garlic.

Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel&ndashlined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.

Turn Pork Chops into Schnitzel .

I prefer to use thick boneless pork chops and turn them into schnitzel. First, I trim off the fat that's usually around the outer edge. Make sure you take off any 'silver skin' that may also be along the edge. 

If this fat isn't removed, it will cause the schnitzel to curl when it is frying.

"Butterfly" the pork chop: Use a very sharp knife and cut the pork chop in half, almost all the way through. If you cut starting on the rounded side edge, you'll have the longer straight edge as the 'butterfly back'. 

When you are almost all the way through, open the pork chop (like a book). You should be able to lie it flat. The middle part should be as thick as the rest of the pork chop. 

If the middle is much thicker, cut it just a bit more. Flatten the meat. 

Cover the meat with some plastic wrap, and using the smooth side of the meat hammer, pound the pork chop sort of gently. You do not want the meat to tear.

You want the schnitzel to be no more than ¼-inch thick.

Set up three shallow bowls. The first has flour, the second an egg/water mix, and the third has bread crumbs.

Dredge the seasoned schnitzel into flour, then the egg, and lastly in the bread crumbs. Repeat this whole process with all the schnitzel.

Fry the schnitzel either in clarified butter or a butter/oil mixture. Each side only takes a few minutes. Remove to a paper-towel lined plate and then keep warm in the oven until the rest have been fried.

Be careful not to crowd them in the pan. You may only be able to fry one at a time, depending on how big your schnitzels are. Mine below is quite big!

Even though schnitzels aren't deep fried, they pretty well swim in the fat. The trick to getting a puffy batter is to splash some of the hot fat onto the sides and top of the schnitzel as it is frying. Don't submerge though. Just a few splashes.

Wiener Schnitzel

The eponymous breaded and fried veal escalope wasn't actually invented in Vienna - but it surely is where they make it best.

Although not invented in Vienna, the breaded and fried veal escalope has become one of the city’s famous icons.

The true origin of the Wiener Schnitzel has become a matter of vigorous debate between culinary historians. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or merely a nice story makes very little difference, in actual fact. So long as the schnitzel is tender and crispy!

Wiener Schnitzle with Dill Green Goddess Salad

6 bone in veal or pork chops, 6 ounces each, 1 to 1 ¼-inches thick
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
3 whole eggs
1/3 cup seltzer water
2 cups freshly-made coarsely ground dry breadcrumbs or panko
2 tablespoons sunflower or other unflavored oil
2 tablespoons unsalted butter
Optional: Serve with Dill Green Goddess Salad Bowl


Place the flour on a plate and season with salt and pepper. Place the egg and seltzer water in a bowl, season with salt and pepper and whisk together until well combined. Place the breadcrumbs on another plate and season with salt and pepper.

Using a meat mallet, pound the meaty part of the veal until it is 3/8- inch thick. Season with salt and pepper.

Working one at a time, dip the veal in flour, tapping off the excess. Dip the flour-dusted veal into the egg so it&rsquos completely coated. Let the excess drain. Place the veal in the breadcrumbs turning so that the veal chop is completely coated. Shake off any excess.

Warm the oil and melt the butter over medium high heat in a large frying pan large enough to hold all 6 of the chops. You may need to use 2 pans and divide the butter and oil. Add the veal chops and cook until golden, 4 to 5 minutes. Turn the veal chops and continue to cook for an additional 4 minutes until golden and slightly firm to the touch.

To serve, place a veal chop in the center of each plate. Top each veal chop with a Dill Green Goddess Salad Bowl placing it on top. Serve immediately.

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Wiener Schnitzel

Wiener Schnitzel is a very traditional German and Austrian dish usually made of veal. I prefer to use pork cutlets for their denser texture.


  • 4 (5 - 6 ounce) pork steaks, pounded to 1/4 inch. (I find that it is easiest to pound them by placing them, one at a time, in a large zip lock bag. It's more secure and thicker than plastic wrap.) You could also use boneless skinless chicken breast or veal chops.
  • salt and pepper
  • 1/4 to 1/2 cup flour
  • 2 eggs, lightly beaten
  • 1/2 to 3/4 cup bread crumbs ( I use crushed panko)
  • Oil for frying


Step 1

Set up 3 shallow dishes. Place the flour in one, the eggs in another and the bread crumbs in the final dish.

Step 2

Heat 1/2 inch oil in a large skillet to about 350º F.

Step 3

Season the schnitzel with salt and pepper.

Step 4

Working one at a time (or as many as can fit the pan without crowding) dip the schnitzel into the flour to cover completely on both sides then dip in the egg until coated, then toss in the breadcrumbs until coated. Place the schnitzel into the hot oil do not crowd cook about 3 minutes on one side, then turn and cook the other side. (You want them golden brown you also might want to swirl the pan to make sure the meat does not stick to the bottom or use a fork to move it gently about. Be gentle though, you don't want to knock off the coating). Remove the schnitzel to a warm plate and serve with lemon wedges.

And to Drink …

If you were to ask Viennese sommeliers what to drink with schnitzel, chances are grüner veltliner would be the answer. The crisply breaded meat goes beautifully with the dry, herbal, peppery wine, particularly if you shower the schnitzel with lemon juice. I prefer Austrian riesling for the extra depth I find in the wine, but that’s just me. You could also drink a good dry riesling from anywhere else in the world, or you could branch out. Sauvignon blanc from the Loire Valley would be delicious. So would Champagne or other dry sparkling wines — don’t neglect sparkling rieslings. If you prefer a red, look for something fresh and lightly fruity. An inexpensive blaufränkisch would be nice, if you want to stay in the Austrian vernacular. Otherwise, try a pinot noir on the delicate side. ERIC ASIMOV

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