How to make an Authentic Wiener Schnitzel

Original Wiener Schnitzel (Viennese Schnitzel) recipe with detailled instructions.

Arbeitszeit 45

Portionen portions

sharp knife if you cut the meat yourself
cutting board
foil to lay on while tenderizing the schnitzel optional
pan cast iron or stainless steel pan is best for the high temperatures needed for a crispy schnitzel - coated pan like in the pictures also works
Meat tenderizer with a smooth side, use a pan if you don't have a meat tenderizer with a smooth side
3 deep plates or containers for breading
Grill tongs without sharp prongs for turning the schnitzel in the pan

4 veal schnitzel thinly sliced, preferably cut directly by the butcher. For a schnitzel "in the Viennese style," pork is used instead.
fine salt

1 to 2 cups all purpose flour or a more coarse spaetzle or dumpling flour, no whole wheat flour, no rye flour, etc.
4 eggs or more
1 to 2 cups breadcrumbs unflavored

fat traditionally clarified butter, sometimes also pork lard, but very often vegetable oil such as rapeseed oil is used, which is a bit lighter and better digestible. - I personally like to use a mixture of about 70% rapeseed oil and 30% lard.

Cut the sliced meat into thin Schnitzels, ideally using the "butterfly cut" (see blog article), to make them bigger. Or have it pre-cut by the butcher.
Using the smooth side of a meat tenderizer, pound evenly to a thickness of approx. 5mm (~0.2 inches or ⅕ inch). Alternatively, use a pan for pounding ;D A plastik foil on the schnitzel is optional when pounding the schnitzel but it helps to prevent it from splattering too much.

Prepare in 3 deep plates or other containers: flour, beaten eggs, breadcrumbs.
Even more practical than plates are containers such as larger Tupperware boxes or roasting pans or similar, because they don't spill as much.
Note: Just slightly beat the eggs with a fork. Don't beat the eggs for too long,

Salt the schnitzel on each side.
Dredge in flour on both sides. Tap off any excess flour.
Make sure that the entire schnitzel is covered with flour. Otherwise the breadcrumbs will not stick to the areas where there is no flour!
Now turn the schnitzel on both sides in the beaten egg. Again, let any excess egg drip off and make sure all areas are covered with egg.
Then turn the schnitzel in the breadcrumbs. Do not press the breadcrumbs firmly onto the meat.
Now do this with all the remaining schnitzels in turn. The schnitzels should be placed in the hot pan immediately after breading - so it's best to bread them at the same time as you bake the first schnitzel.

Fill a pan about 2 fingers high with fat. There must be enough fat in the pan for the schnitzels to really float.
Heat the pan. The fat is at the right temperature when you throw in a few of the breadcrumbs and they form plenty of bubbles. Alternatively, you can dip the end of a wooden spoon into the fat. If small bubbles form, the schnitzels can go into the pan.
If you are making a lot of schnitzels, it pays to use two or more pans at the same time.
Fry the schnitzel on the first side until golden brown. Swirl the pan in a circle 1-2 times so that some of the hot fat gets onto the top. This creates the wavy breading (= the breading soufflés).
In the meantime, adjust the temperature so that the fat does not get too hot (there should still be bubbles forming in the fat, but the Schnitzel should not get dark too soon).
Depending on the thickness of the meat, turn after approx. 2-4 minutes and fry the other side until golden brown. Turn the schnitzel carefully so that the breading is not damaged. Do not prick the meat when turning.
If you make lots of Schnitzels, change the oil in the pan after about 4 Schnitzels. Otherwise the fat gets too dark and lots of the burnt breadcrumbs will stick to the Schnitzels that go in the pan the latest.
Drain on some kitchen paper and serve garnished with lemon. Enjoy your meal!

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März 24, 2024

https://www.vienna-sunday.kitchen/how-to-make-an-authentic-wiener-schnitzel/