Wiener Schnitzel Recipe

A traditional Wiener Schnitzel Recipe.

A Wienerschnitzel is originally made with veal and actually orginates from Austria. So I am cheating a bit by including it in my German meat recipes section. But you‘ll find it on all the menus in Germany and it is a popular dish to make at home.

The meat is coated in breadcrumbs and fried in a pan. If you want to learn how to cook an original Wienerschnitzel, then this recipe is the only one you will ever need.

It is my younger son's favourite recipe and I often used to make it when he invited friends over from school. "Schnitzel und Pommes Mamma, Mmmmmm." He is 18 now and it is still one of his favourites. 

You can also use this recipe to make a German pork Schnitzel or a chicken Schnitzel if preferred.

Serve your Schnitzel with Spaetzle, Pommes or Bratkartoffeln and a crisp green salad on the side.

When my children were younger they used to go out for the evening with their Dad (Maennerabend) translated as men's evening. They often requested a Schnitzel in a roll (Schnitzelsemmel) with lots of tomato ketchup, washed down with coke. Not very healthy, but they loved it.

A Wienerschnitzel is only original when made from veal. When made with pork (Schweineschnitzel) it is known as "Schnitzel Wiener Art".

How To Make Schnitzel

First coat the meat in flour and then dip into beaten egg. Lastly coat the meat in breadcrumbs made from fresh white bread or ready made breadcrumbs known as Paniermehl in Germany.

Fry the Schnitzel in enough butter or lard. During cooking, press the Schnitzel lightly with the back of a spoon, this is to ensure it is cooked through. Don't overcook and eat as soon as possible.

An original Wienerschnitzel is served with lemon slices that is squeezed over the meat. If liked anchovies and capers can also be served.

Easy Wiener Schnitzel Recipe

4 veal fillets (approx each 200g)
salt and pepper
2 tbsp flour
3 eggs

150g breadbrumbs

butter, lard or cooking oil

Flatten the meat with a rolling pin or meat hammer. Season with salt and pepper and then coat in flour.

Coat in beaten egg and then coat in breadcrumbs.

Heat oil in a pan and then fry the Schnitzel on both sides until brown and the meat is cooked through. Approx. 4 mins on both sides.

Serve with German potato salad, fried potatoes or Spaetzle. Once cooked serve straight away. Do not keep warm in aluminium foil as the coating will go all soft and soggy.

Return from Traditional Wiener Schnitzel Recipe To German Meat Recipes

Return from Traditional Wienerschnitzel Recipe to Authentic German Recipes

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