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Austrian Food - Breaded Veal Cutlet (Wiener Schnitzel)

Updated on October 19, 2012

Wiener Schnitzel

Schnitzel with Potatoes
Schnitzel with Potatoes
Austrian Food
Austrian Food
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Schnitzel with French Fries
Large Wiener Schnitzel
Large Wiener Schnitzel
Wiener Schnitzel Frying
Wiener Schnitzel Frying
Wiener Schnitzel
Wiener Schnitzel

Austrian Food

Cast your vote for Wiener Schnitzel


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.




Preparation Time:

60 Minutes

Cooking Time:

40 Minutes



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


Cooking Instructions:

  1. 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.
  2. Prepare one plate with flour, one soup plate with beaten eggs and one plate with breadcrumbs in the form of an assembly line.
  3. Heat the lard or shortening in a large skillet and then working with one cutlet at a time:
  4. 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.
  5. Fry one cutlet at a time using tongs to turn it over when it is browned on one side.
  6. 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?

Vienna, Austria Collage

Vienna, Austria Collage
Vienna, Austria Collage

Vienna, Austria - The home of Wiener Schnitzel


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    • clairemy profile image

      Claire 6 years ago

      One of my favourites and one which was cooked for me from when I was a little girl

      My late dad was Austrian/Russian and his father and stepmother visited quite frequently so I was introduced to good Austrian food from an early age.

    • m0rd0r profile image

      Stoill Barzakov 6 years ago from Sofia, Bulgaria

      Very good loocking Schnitzel pan Sadovski.

      Voted up and awesome.

    • profile image

      jenubouka 6 years ago

      This looks so good, I mean really good. I can't imagine one being the size of the table! Er, yes I can and it's sounds delish. Awesome recipe!


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