Austrian Food - Breaded Veal Cutlet (Wiener Schnitzel)
What is Wiener Schnitzel?
- Wiener Schnitzel | German Cooking | German Food Guide
Learn about the popular German dish, Wiener Schnitzel: how to prepare it, variations, recipes, history, etc.
Austrian Food – Wiener Schnitzel
While Wiener Schnitzel is prepared throughout all German speaking countries, it is most often associated with Vienna, Austria. When I visited Vienna in 1990, I was determined to eat authentic Wiener Schnitzel.
A quick review of the guidebooks told me that Figlmüllers was the best place to get it, so we stood in line waiting to get in with the rest of the customers. Once seated in the packed restaurant we anxiously awaited our meal.
I had also heard that in Vienna, Viener Schnitzel was prepared the size of a toilet seat but I thought that that must be an exaggeration. When it finally arrived at our table, I was shocked to see that it was so large that it had to be folded in half, and even then, it extended about two inches over on each side of a ten-inch plate.
I later learned that each cutlet is made with a quarter kilo of meat which is more than eight ounces and then it is pounded until it is very thin. If you don’t believe me you can go to Vienna and see for yourself. I googled Figlmüllers just yesterday and it is still open in Vienna serving those huge Wiener Schnitzels.
For the record, in Germany and Austria Wiener Schnitzel has to be made with veal. If it is made with pork or some other meat, it must be clearly labeled. I also recommend that at home you reduce the portion sizes to six ounces or less or you won’t be able to get them into a normal sized frying pan.
You can use any kind of breadcrumbs that you desire, but I have taken a liking to Panko breadcrumbs. Traditionally these cutlets are fried in lard, but you can use shortening or a blend of oil and butter or margarine.
4 Veal Cutlets (about 6 in. x 4in. x ¼ in. thick)
2 Eggs beaten with a tablespoon of Water
½ Cup of Bread Crumbs (I prefer Panko)
½ Cup of Flour
1 Teaspoons Salt
½ Teaspoon of Black Pepper
½ Cup of Lard or Shortening
- Place each cutlet between two sheets of plastic wrap and pound them with a rubber hammer or the bottom of a small pan until they are about half as thick. They will shrink back some during handling.
- Prepare one plate with flour, one soup plate with beaten eggs and one plate with breadcrumbs in the form of an assembly line.
- Heat the lard or shortening in a large skillet and then working with one cutlet at a time:
- Salt and pepper the cutlet, dip it in the flour and shake off the excess, dip it in the egg mixture and finally in the breadcrumbs. Do not over coat the cutlet with breadcrumbs.
- Fry one cutlet at a time using tongs to turn it over when it is browned on one side.
- Drain each cutlet on paper towels and keep them warm in a 200 F oven until all of them are ready. Serve with potato salad (kartoffelsalat or homemade potato salad) and a glass of good German beer.
How to make Wiener Schnitzel?
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