A traditional Wiener Schnitzel Recipe.
A Wienerschnitzel is originally made with veal and actually orginates from Austria. So I am cheating a bit by including it in my German meat recipes section.
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.
German Schnitzel is found on all the menus in Germany and is a popular dish to be made at home. In fact it is my younger 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 German pork Schnitzel or a chicken Schnitzel if preferred.
Serve your Schnitzel with Spaetzle, Pommes, Bratkartoffeln and a crisp green salad on the side.
Every week my children go out for the evening with their Dad (Maennerabend) translated as men's evening. They often request a Schnitzel in a roll (Schnitzelsemmel) with lots of tomato ketchup, washed down with coke. Not very healthy, but they love it.
A Wienerschnitzel is only original when made from veal. When made with pork (Schweineschnitzel) it 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.
Fry the Schnitzel in enough butter or lard. During cooking, press the Schnitzel lightly with the back of a spoon, this is to ensure it is cooked through. Don't overcook and eat as soon as possible.
An original Wienerschnitzel is served with lemon slices that is squeezed over the meat. If liked anchovies and capers can also be served.
4 veal fillets (approx each 200g)
salt and pepper
2 tbsp flour
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.
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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