This is a classic Wiener Schnitzel recipe! It’s made with breaded veal cutlets that are fried to perfection. It’s simple, delicious, and the best part is that its ready in just 30 minutes!
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Difficulty
Easy
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Servings
4
Jump to Recipe
Wiener Schnitzel, served with mashed potatoes.
What is Wiener Schnitzel?
Wiener Schnitzel is a traditional German (and Austrian) dinner. It’s made out of thin veal (or pork) cutlets that are breaded and fried crispy. The name “Wiener” refers to Vienna, Austria, where the dish is said to have originated.
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Wiener Schnitzel is specifically made with veal, but you can also use easily available pork as a substitute. The Schnitzel is usually served with a slice of lemon and German side dishes for example potato salad or cucumber salad.
Why I Love This Recipe for Classic Wiener Schnitzel?
I love this Wiener Schnitzel recipe because it’s simple, and everybody loves it. It’s very easy to make, and it’s my go to recipe for Sunday dinners with the family.
If You don’t have veal You can switch up the meat for pork or even thinly pounded chicken (this recipe works with any kind of meat). This recipe is traditional German cuisine that everyone will love!
And lets be honest, is there anything better than biting into a deliciously crispy German Schnitzel? I think not!
Key Ingredients
Veal Cutlets: The star of the dish. Thin veal cutlets are perfect for quick cooking. If you dont’ have veal you can also use pork loin. I always use fresh meat from the butchers, for the best effect!
Flour: Used for the dredging process because it helps the egg mixture stick to the cutlets.
Eggs: Beat them us in a bowl to make the second layer of the breading. I always like to add some seasonings to the eggs, and the breadcrumbs for additional flavor.
Breadcrumbs: I like to use fine, dry breadcrumbs for the best results. You can also use panko as a substitute, but if You are looking for authenticity, I recommend using plain breadcrumbs.
Butter or Oil: Butter adds a rich flavor, annd oil is great for getting a high frying temperature.
How to Serve?
Serve Wiener Schnitzel right after frying with lemon slices. It pairs with traditional German side dishes like Homemade sauerkraut, potato dumplings, cucumber salad, or a simple green salad.
When i have any leftover Schnitzels, i love to eat them as lunch, between some sourdough bread! Its the perfect and simple way of enjoying them!
Expert Tips
Thin Cutlets: Make sure that the veal cutlets are thin, about 1/4 inch thick, for even cooking. You can pound them with a meat mallet if you need (I always do). Use cling wrap, when flattening the meat, to avoid any splatter.
Frying Temperature: Keep the frying temperature of around 350°F (175°C) to make sure that the schnitzels cook evenly without burning the breadcrumbs. Use a thermometer to monitor the oil temperature if necessary.
Variations and Substitutions
Pork Schnitzel: Substitute veal with pork loin cutlets for a different take on the classic schnitzel. Follow the same breading and frying process.
Chicken Schnitzel: Use chicken breast fillets, pounded thin, for a lighter alternative. The cooking time may vary slightly.
Herb-Crusted Schnitzel: Mix finely chopped fresh herbs such as parsley or thyme into the breadcrumbs for an aromatic twist.
How to Store German Schnitzels?
Store leftover schnitzels in an airtight container in the refrigerator for up to 3 days. To reheat the schnitzels on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes.
I recommend keeping the schnitzels not fried, just battered. This way You can just fry them in oil, when ready to eat and they will be perfectly crispy after frying them! Avoid microwaving as it can make the breading soggy.
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