Wiener schnitzel recipe

This Wiener schnitzel recipe is how I remember it in Austria as a child. It’s a classic Austrian dish, loved by children and adults alike. And for good reason: it’s simple, comforting and delicious. Plus it’s really not hard to make at home.

I’m currently in the UK visiting family and friends (plus some time in Iceland on the way back). We often visit this time of year as my husband has a recurring meeting in Geneva and so we typically get dropped off and meet up with him either end. Three years ago, instead of visiting my parents in Edinburgh, we met them in Austria which was a real trip down memory lane for me. Austria holds a lot of memories for me as I used to go there with my parents most years for vacation/holiday in the summer, so it was great to re-live some of them with my husband and son.

I was never much of a ‘kids menu’ kid – I was always brought up eating the same as my parents and that didn’t include many of the things typically on kids menus like chicken fingers or burgers. In Austria, however, kids menus pretty much always include Wiener schnitzel – it’s practically the national dish and also child-friendly – and it was something I loved (along with Kaiserschmarrn, spaetzle, German pancake soup, jaegerschnitzel and many more).

When we were visiting three years ago, we stayed at a bed and breakfast that had become somewhere we always went as part of our visits when I was a child. The owner was such a character, so warm and welcoming, and I know my parents would now certainly consider her a friend. When we all visited, she made Wiener schnitzel for us one night and it reminded me how tasty it can be.

Is Wiener schnitzel made with pork or veal?

Traditionally, Wiener schnitzel is made from veal. However these days it’s common to have a variation using pork escalopes/fillets since veal is more expensive. In Austria at least it has to be clear if it’s ‘vom schwein’ (from pig) or not, but other places are not as strict. I have to say I prefer veal and since I found some, that’s what I used here.

How to make an authentic Wiener schnitzel

The classic Wiener schnitzel recipe is a very simple dish, really, as you just bread and fry veal escalopes. You dip them in flour, then egg then breadcrumbs before frying them in butter (sometimes mixed with a little oil). A couple of tips, though:

• Make sure you handle the veal carefully and gently shake off excess at each step in dipping so you don’t get clumps of flour/breadcrumbs.
• Don’t press on the breadcrumbs so the breading stays light and can ripple up a bit (mine didn’t really in the pictures – typically it did the first time I made it but the pictures weren’t very good! But it doesn’t matter, really, either way, it was still not overly-breaded and tasted great).
• Make sure you have enough oil/butter in your pan that it doesn’t go dry and toast. I know it can be tempting to cut back, as I often do, but the meat won’t cook as well and the crumbs can darken as you try to get the meat cooked (as a little bit in the pics here).

There is nothing more to it than that, except maybe a squeeze of lemon on top, which I always liked. Serve it with potato salad, fries, or potatoes with parsley. You might also get a side salad or vegetables like green beans or broccoli but nothing too complicated.

This Wiener schnitzel recipe takes me back to childhood and holds many memories for me. But even without the memories, it’s one that anyone can enjoy. It is a simple but tasty and comforting dish, perfect for young and old alike.

Print

Wiener schnitzel recipe

A classic Austrian dish, loved by young and old, and easy to make too.

Course Main

Cuisine Austrian

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

Servings 2

Calories 506 kcal

Author Caroline's Cooking

Ingredients

• 1/2 lb veal escalopes 225g, approx, 2-3 pieces and fine if more
• 2 tbsp flour
• 1/4 tsp salt , approx
• 1 egg
• 1 cup fresh breadcrumbs 50g
• 2 tbsp butter for frying, or more as needed

Instructions

1. Lightly pound the veal escalopes with a meat tenderizer to thin them slightly and help to tenderize them.
2. Spread the flour over a plate and sprinkle over the salt. Put the breadcrumbs on another plate. Beat the egg in a flat dish such as an oven dish.
3. Dip the veal slices in the flour, ensure it is covered all over then shake off the excess before dipping in the egg. Again ensure it is covered then place on the plate with the breadcrumbs. Carefully turn so that both sides are covered with breadcrumbs but don't pat them on - it's characteristic of a schnitzel for the breading to ripple a little.
4. Heat the butter in a skillet/frying pan over a medium heat then add the breaded veal. I prefer to cook one at a time in a slightly smaller pan to make it a little easier to turn but as you find best. Cook for around 3-5minutes before turning and cooking around the same on the other side - in both cases until the breadcrumbs are lightly brown. Add extra butter as needed - the breadcrumbs do need to all have contact with some butter or it wont cook through.
5. Remove from the pan and serve immediately.

Nutrition Facts

Wiener schnitzel recipe

Amount Per Serving

Calories 506 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 9g 45%

Cholesterol 200mg 67%

Sodium 890mg 37%

Potassium 552mg 16%

Total Carbohydrates 44g 15%

Dietary Fiber 2g 8%

Sugars 3g

Protein 34g 68%

Vitamin A 9.5%

Vitamin C 0%

Calcium 11.7%

Iron 23.5%

* Percent Daily Values are based on a 2000 calorie diet.

Try these other German/Austrian favorites:

See all the other dishes that bring summer nostalgia being shared today:

Beverages

• Blueberry Lavender Lemonade by Beauty and the Beets
• Natural Pink Pineapple Lemonade by Food Lust People Love

Breakfast

• Rhubarb Muffins by Wholistic Woman
• Strawberry Cream Cheese French Toast by Cindy’s Recipes and Writings

Appetizers

• Gazpacho Shooters by That Skinny Chick Can Bake
• Grilled BLT Kebabs by Eat, Drink and be Tracy
• Strawberry Fruit Dip by Books n’ Cooks

Main Dishes

• Classic Shrimp Roll Sliders by Crazed Mom
• How to Cook Hot Dogs by Life Tastes Good
• Wiener Schnitzel by Caroline’s Cooking

Side Dishes

• Baked Beans by Magnolia Days
• Creamy Ranch Potato Salad by Dash of Evans
• Grilled Zucchini Salad by Sunday Supper Movement
• Seven-Layer Salad with Bacon and Peas by The Hungry Goddess
• Southern Fried Squash by Peaceful Cooking
• Spätzlesalat (German Spaetzle Pasta Salad) by Tara’s Multicultural Table
• Summer’s Best Tomato Cucumber Salad by Delaware Girl Eats

Desserts

• Ambrosia Salad by Angels Home Sweet Homestead
• Bavarian Almonds by Palatable Pastime
• Blueberry Cobbler by Cosmopolitan Cornbread
• Boardwalk Funnel Cake by The Redhead Baker
• Buttermilk Pound Cake by Renee’s Kitchen Adventures
• DIY Drumsticks by A Mind Full Mom
• Double Corn Buttermilk Cake by What Smells So Good?
• Frosted Grapes by Culinary Adventures with Camilla
• Gluten Free S’mores Magic Bars by Cupcakes and Kale Chips
• Homemade Banana Pudding by Cooking with Carlee
• Homemade Drumsticks by Pies and Plots
• Japanese Melon Ice Cream by Ninja Baker
• Lemon Coconut Bars by The Finer Cookie
• Lemonade Pie with Sugar Cone Crust by Dizzy, Busy and Hungry
• Poke Cake by Our Good Life
• Maple Sugar Candy by Grumpy’s Honeybunch
• Mom’s Rhubarb Cake by Monica’s Table
• Nana’s No-Bake Cheesecake Squares by The Crumby Cupcake
• Pineapple Upside Down Cake by The Freshman Cook
• Pudding Pops by Hezzi-D’s Books and Cooks
• Root Beer Float Ice Cream Sandwiches by My Imperfect Kitchen
• Sherbet Float by Cookin’ Mimi
• Strawberry Jello Angel Food Cake by A Day in the Life on the Farm
• Strawberry Jello Pie by Tramplingrose
• Tita’s Fruit Dessert by Basic N Delicious
• Toasted Coconut Puppy Chow by Helpful Homemade
• Watergate Salad by Flavor Mosaic

Remember to pin for later!