🥩 Wiener schnitzel

Name: Wiener schnitzel
Total time: 30 min
Yield: 4
Cuisine: Austria · Vienna
Ingredients: 4 veal cutlets, about 150 g each; 60 g plain flour; 2 eggs; 100 g fine breadcrumbs; Salt and white pepper; Vegetable oil for shallow frying (about 300 ml); 1 lemon, cut into wedges; Parsley to garnish

Origin: Austria · Vienna

414kcal

per serving · 180 g

230kcal

per 100 g

36 gProtein20 g / 100 g

22 gFat12 g / 100 g

18 gCarbs10 g / 100 g

Wiener schnitzel is a thin veal cutlet, pounded flat, coated in flour, egg and fine breadcrumbs and fried until the crust puffs up and turns golden. The meat stays tender and juicy inside a light, crisp, slightly wavy coating. In Vienna it is served with a lemon wedge and usually potato salad, cucumber salad or parsley potatoes.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb10 g carbs per 100 g

✓

High protein20 g protein per 100 g — 35% of the calories

Not vegetarianbecause of: veal cutlet

Not veganbecause of: veal cutlet, egg

Contains glutenbecause of: breadcrumbs, flour

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs

What it is made of

veal cutletbreadcrumbseggflourlemon

Recipe

4 servings30 min

Ingredients

4 veal cutlets, about 150 g each
60 g plain flour
2 eggs
100 g fine breadcrumbs
Salt and white pepper
Vegetable oil for shallow frying (about 300 ml)
1 lemon, cut into wedges
Parsley to garnish

Method

Place the cutlets between sheets of cling film and pound them to about 4 mm thick. Season with salt and pepper.
Set out three plates: flour, the eggs beaten with a pinch of salt, and breadcrumbs.
Dredge each cutlet in flour, dip in egg, then coat lightly in breadcrumbs without pressing them on.
Heat about 2 cm of oil in a wide pan to 170 °C. Fry the cutlets 2–3 minutes per side, gently swirling the pan so the oil washes over the top and the crust puffs.
Drain on paper towels and serve immediately with lemon wedges and parsley.

How to make it lighter

Most of the extra calories come from oil absorbed by the crust: fry at a steady 170 °C and drain well on paper towels.
For a lighter version, spray the breaded cutlets with oil and bake at 220 °C for about 15 minutes.
Pair it with cucumber salad or a green salad instead of fried potatoes.

History

Breaded, fried meat was known in several European cuisines, and the story that Field Marshal Radetzky brought the recipe from Milan in the 19th century is generally regarded as a legend. In Austria the name "Wiener Schnitzel" is legally reserved for veal; versions made from pork or chicken must be labelled differently. It remains one of the best-known dishes of Viennese cooking.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →