The classic Wiener Schnitzel is a thin breaded, pan-fried veal cutlet. With its crisp, golden coating and accompanied by a delectable potato salad it is one of Austria’s most loved dishes. Each Austrian eats approximately 30 Wiener Schnitzels a year!
- 4 veal schnitzel/cutlets
- 150 g flour (for coating)
- 200 g breadcrumbs (for coating)
- 3 eggs (for coating)
- 1 shot milk
- a little clarified butter
- lemon wedges (for garnish)
- Firstly, the quality of the veal as well as a good crisp coating are decisive for the classic Wiener Schnitzel. The thickness of the individual cutlets is also important. Carefully beat the veal pieces with a meat mallet until they are only a few millimetres thick and make several small cuts at the ends.
- Season the meat on both sides with salt and pepper.
- To make the classic Viennese breadcrumb coating: arrange two flat plates and one deep plate next to each other. Put the flour and breadcrumbs in both flat plates and beat the eggs with a shot of milk well in the deep plate.
- Further, coat the meat in the flour and brush off any surplus. Then dip the meat in the eggs and coat generously with the breadcrumbs.
- Heat the clarified butter in a pan. Place the cutlets in the pan and fry until they have their classic famous golden-brown colour. Hereby it is important that the schnitzel have enough room in the pan to move around.
- Last but not least, remove the Wiener Schnitzel from the fat, place on kitchen paper and dab off any excess fat. Serve with classic side dishes.
Using a little less clarified butter and, instead, 1 tbsp butter, gives the Wiener Schnitzel a very special, delicate taste.
Learn how to make the perfect Wiener Schnitzel with the help of our video.
GOES WELL WITH Potato Salad and Potatoes with Parsley.
What is the most popular accompaniment for the famous Wiener Schnitzel or classic Fried Chicken in Austria? The traditional Potato Salad, of course! Try it!
Enhanced with parsley and delicately seasoned, potatoes (“Erdäpfeln” in Austrian), are a popular all-round classic, make the ideal side dish.
Pimp my Wiener Schnitzel –
9 Amazing Recipes for Crispy Schnitzel Breadings
It’s not a secret we Austrians love breaded food. It has always played a major role in Austrian cuisine. You love it too?
Find more recipe like that here: “Austrian Deep Fried Recipes”
If you want to bring the famous Wiener Schnitzel to the next level, try making Cordon Bleu which could be described as the “luxury” version!
Culinary historians have forever been disputing the true origins of the Wiener Schnitzel. The oldest traces lead back to Spain to the Medieval ages. Back then meat was coated in breadcrumbs. Also the Jewish community in Constantinople was apparently familiar with a similar dish in the 12th century. And of course there is the legend involving field marshal Radetzky who is rumored to have imported the “Costoletta Milanese” from Italy to Austria. Fact is: The Wiener Schnitzel is a real cult dish.
RIESS Schmaltz potRIESS Schnitzel pan
As its name suggests, the Schmaltz pot is intended for storing lard. It is therefore not only useful, but also visually an absolute eye-catcher and conjures up a touch of retro flair in every kitchen. And best of all, the Schmaltz pot is also suitable as a small cooking pot if it is not used for storing lard.
And when our famous Wiener Schnitzel is baked out of the Schnitzel pan, you’ll feel like you were in your grandma’s kitchen in the old days.
But don’t let the name fool you! The round pan with a high sides and two handles is ideal for frying crispy schnitzel, but can also be used for many other things as well. For example, stew and egg dishes, as well as Asian wok-based dishes, can be cooked in the enamel Schnitzel pan. With its two practical handles, it can also be placed directly on the dining table and used as a serving pan. We love it!
The classic pan in tried and tested pure black, with which everything is baked and roasted particularly brown and crispy thanks to the dark surface – We love it!
So what are you waiting for, baking your Schnitzel out or still thinking about it?
It is cut and scratch resistant, easy to clean and does not change the taste of the food prepared in it – porcelain enamel has many advantages. The RIESS family, who lived in Austria, thought the same thing almost a long time ago when they began making tableware from this easy-care material in 1922.
Handmade with LOVE…
… this thought applies not only to us when we are cooking, but also to RIESS. The RIESS-Emaille manufactory in Ybbsitz in the Lower Austrian Mostviertel is the only cookware manufacturer in Austria and meanwhile the family business is well known far beyond its borders. In addition to kitchen utensils in classic white, there are pots, strainers, bowls, cups and the like in delicate pastel colours as well as animal and flower designs – so there is something for every taste.