Traditional Wiener Schnitzel Recipe

A traditional Wiener Schnitzel Recipe.

A Wienerschnitzel is originally made with veal. The meat is coated in breadcrumbs and fried in a pan. If you want to learn how to cook an original Wienerschnitzel, then this recipe is the only one you will ever need.

Schnitzel is found on all the menus in Germany and is a popular dish to be made at home. In fact it is my son's favourite recipe and I often make it when he invites friends over from school. Schnitzel and Pommes Mamma Mmmmmm.

You can also use this recipe to make a pork Schnitzel or a chicken Schnitzel if preferred.

A Wienerschnitzel is only original when made from veal. When made with pork (Schweineschnitzel) is known as "Schnitzel Wiener Art".

First coat the meat in flour, then dip into beaten egg. Lastly coat in breadcrumbs made from fresh white bread.

To Make A German Schnitzel

Fry the Schnitzel in enough butter or lard. During cooking, press the Schnitzel lightly with the back of a spoon.

An original Wienerschnitzel is served with lemon slices that is squeezed over the meat. If liked anchovies and capers can also be served.

Easy Schnitzel Recipe

4 veal fillets (approx each 200g)
salt and pepper
2 tbsp flour
3 eggs
150g breadbrumbs
butter, lard or cooking oil

Flatten the meat with a rolling pin or meat hammer. Season with salt and pepper and then coat in flour.

Coat in beaten egg and then coat in breadcrumbs.

Heat oil in a pan and then fry the Schnitzel on both sides until brown and the meat is cooked through. Approx. 4 mins on both sides.

Serve with German potato salad, fried potatoes or Spaetzle. Once cooked serve straight away. Do not keep warm in aluminium foil as the coating will go all soft and soggy.

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