Wiener schnitzel

Name: Wiener schnitzel
Total time: 30 min
Yield: 2
Cuisine: Austrian
Ingredients: 300 g Veal cutlets; 30 g Plain wheat flour; 100 g Egg, without shell; 80 g Wheat breadcrumbs; 45 g Rapeseed oil; 15 g Butter; 30 g Lemon juice; 2 g Salt; 0.5 g Black pepper

Thin veal cutlets in a crisp, golden breadcrumb coating.

Estimated total time: 30 minutes2 portionsAbout 680 kcal per portion

Wiener schnitzel — real photograph of the prepared dish — Photo: Dr. Bernd Gross · CC BY-SA 4.0 · Photo source. Representative real dish photograph; home recipe ingredients, garnishes, and plating may differ. Resized and JPEG-compressed for display. Commons explicitly identifies this as veal Wiener Schnitzel at Bellaria Wien.

Ingredients for 2 portions

300 g Veal cutlets
30 g Plain wheat flour
100 g Egg, without shell
80 g Wheat breadcrumbs
45 g Rapeseed oil
15 g Butter
30 g Lemon juice
2 g Salt
0.5 g Black pepper

Method

Place veal cutlets between sheets of baking paper and gently pound to about 4 mm thick. Season with salt and pepper.
Put flour, beaten egg and breadcrumbs in separate shallow bowls. Coat each cutlet in flour, then egg, then loose breadcrumbs without pressing hard.
Heat oil and butter in a wide frying pan over medium-high heat. Fry cutlets for 2–3 minutes each side until golden and cooked through, moving the pan gently.
Drain briefly and serve immediately with lemon.

Traditional Wiener schnitzel uses veal. All coating and frying fat is counted conservatively; some remains in the bowls or pan. Potato salad is separate.

Wiener Schnitzel

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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