Wienerschnitzel is, for me, the height of comfort food!
It should be fried in so much butter and oil that it is almost deep-fried.
It is ready when it is golden and crisp.
Personally, I do not like it too greasy, so I leave it to drain on paper for a while before serving.
Sauce for Wienerschnitzel? For me it does not exist, just lemon squeezed over with capers and possibly anchovies.
Sides for Wienerschnitzel:
Here I recommend this recipe for parsley potatoes.
Red wine:
Beaujolais works well as it is fruity and easy to drink. It is produced in the southern part of Burgundy and made from the Gamay grape.
White wine:
A fruity Grüner Veltliner or a Riesling Kabinett from the Mosel.
I myself prefer to drink beer, and then a Pilsner Urquell.
Wienerschnitzel is one of Europe’s most iconic meat dishes: a tender slice of veal or pork leg, pounded thin, breaded and fried in plenty of butter until golden and crisp. The secret is simple: the right technique and good ingredients. It takes no more than 20 minutes from start to finish.
The classic version from Vienna is made with veal, but pork leg (Schnitzel Wiener Art) is easier to find and gives just as juicy a result. It is traditionally served with a slice of lemon, pickled cucumber and potato salad: simple and always satisfying.
Tips and variations
- Pound the meat evenly to about 3 to 4 mm with a meat mallet or rolling pin. Even thickness ensures even cooking.
- The breadcrumb coating should be loose, not pressed firmly onto the meat. Shake gently after breading: the airy coating is what makes the schnitzel crisp and bubbly.
- Fry in plenty of clarified butter or a mixture of butter and neutral oil over medium-high heat.
- Tilt the pan while frying and baste the schnitzel with the butter. This ensures the surface cooks evenly.
- Serve immediately, as schnitzel loses its crispness quickly when left to rest.
🍷 Wine tips
Grüner Veltliner: Wienerschnitzel is one of the great Austrian dishes, and it’s no coincidence that Grüner Veltliner is the classic match. Fresh, mineral and with a characteristic white pepper note. Riesling Kabinett from the Mosel is an equally fine alternative.
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Wienerschnitzel
One of my absolute favourite dishes!
Ingredients
Instructions
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Pound the fillets until thin. I like to put baking paper over them so I do not have to wash the meat mallet (a rolling pin works fine too). Once they are pounded out, season them with salt and pepper to taste.
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Whisk the eggs in a deep bowl, this is used to coat the meat in eggs.
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Set out two more deep bowls, one for the flour and one for the panko breadcrumbs.
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Dip the fillets in flour, then in eggs and finally in the panko.
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Let them dry for a while before frying.
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Fry the fillets for about 3 to 4 minutes on each side, depending on thickness.
Notes
Tips: Pound the meat evenly thin with a meat mallet. Even thickness ensures even cooking. Bread the schnitzel just before frying, not too far in advance.
Storage: Eat immediately. Schnitzel is best crisp and fresh.
FAQ: Use a mix of butter and neutral oil for frying. Butter gives flavor, oil prevents the butter from burning.
Nutrition per serving
- Calories
- 381 kcal
- Carbohydrates
- 37 g
- Protein
- 36 g
- Fat
- 9 g
- Saturated fat
- 3 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 3 g
- Trans fat
- 1 g
- Cholesterol
- 224 mg
- Sodium
- 413 mg
- Potassium
- 516 mg
- Fiber
- 2 g
- Sugar
- 2 g
Nutrition values are estimates.
Frequently asked questions
Authentic Wienerschnitzel must be made from veal. If made with pork it must legally be called Schnitzel Wiener Art in Austria. The cutlet is pounded very thin, breaded, and fried in clarified butter or oil until golden. Both are made the same way, so the difference is the type of meat and its tenderness.
Yes, thinly sliced pork leg works perfectly and is easier to find and cheaper. The result is very similar: juicy inside and crisp outside. Pound it just as thin as the veal. Pork schnitzel is also the most common version outside Austria. Chicken breast works well too, but technically it becomes a different dish.
Classic sides are potato salad, pickled cucumber and a slice of lemon. Lingonberries or lingonberry jam give a sweet contrast. Fries or boiled potatoes with butter are also delicious with it.
Classic Wienerschnitzel is made from thin slices of veal leg, usually topside or silverside (escalope), but veal fillet as in this recipe works perfectly. In Austria, veal is considered a must for a true Wienerschnitzel.
Use dry fine breadcrumbs and press them gently onto the cutlet without compacting them tightly. Fry in enough oil at 170 to 180 degrees Celsius to half-submerge the schnitzel, gently moving the pan for even golden crispness. Keep the heat at medium-high rather than too hot, and tilt and swirl the pan so the fat keeps washing over the schnitzel: that is what makes the coating puff up.
Pound the cutlet to about 4 mm thickness using a meat mallet. This ensures quick even cooking and the characteristic wavy appearance when the breadcrumb coating puffs slightly away from the meat surface during frying.