Frequently Asked Questions About the Wiener Schnitzel
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
The following Wiener Schnitzel FAQ will answer the most frequent and interesting questions about the breaded veal schnitzel.
Wiener Schnitzel FAQ
What is a Wiener Schnitzel?
The Wiener Schnitzel is a veal cutlet breaded with flour, egg and breadcrumbs and fried in oil in a pan.
Which meat do I buy for Wiener schnitzel?
In Germany we use schnitzel cut from the veal topside or the veal underside. In Austria from the veal fricandeau, in Switzerland veal undercut.
How do I knock the schnitzel correctly?
You can either process the cutlet meat directly with a meat tenderizer or gently pound the slices of meat placed between plastic wrap. When using cling film, chefs usually use a flattening iron.
What do I need to bread the cutlets
You will need the beaten veal cutlets seasoned with salt and pepper, flour, beaten and seasoned eggs, fine breadcrumbs.
Which flour is recommended for breading escalopes?
You can use commercial wheat flour type 405, star chefs use, among others, the Viennese semolina flour. If you are on a gluten-free diet, use a gluten-free all-purpose flour.
Why do I need flour for breading?
Only by turning in flour (flouring) can the egg stick to the meat.
Which breadcrumbs are recommended for breading cutlets?
The finer the breadcrumbs, the better the breading will be. Fresh baker’s breadcrumbs or homemade breadcrumbs are better. Top chefs harden box white bread, remove the dark outer layer, finely grate the white bread into the so-called Mie de Pain.
Which breadcrumbs do I use if I have intolerances?
You can buy gluten-free breadcrumbs or make breadcrumbs from gluten-free rolls or white bread: Let bread dry, grate finely.
Which oil do I use for frying Wiener Schnitzel?
You will need a heat-resistant, neutral oil such as canola oil, sunflower oil or corn oil. Alternatively, you can use clarified butter or lard.
How much oil do I need to fry the schnitzel?
The cutlet should float in the hot oil to develop a nice, wavy breading. A good guide for filling the pan is 1-1.5 fingers high.
How is the wavy breading created?
The wavy breading is created when you fry your breaded cutlets floating in the hot fat, at the same time moving the pan. This process is called soufflé by chefs.
What garnish can I add to the Wiener schnitzel?
As a rule, the cutlet is garnished with lemon, the classic garnish is lemon + anchovy fillet with capers.
What side dishes go well with the original Wiener Schnitzel?
Traditionally, a potato salad, a mixed salad, butter or parsley potatoes are served with it.
What is a Schnitzel Viennese style?
It is a breaded cutlet, which is not prepared with veal. Most often pork escalope, chicken escalope or turkey escalope are used and called as such.
Which side dishes are recommended with Wiener schnitzel?
Preisselbeeren and Cranberries are the classic addition to schnitzel, international ketchup and mayonnaise.