Author: Thomas Sixt is a chef, food photographer, cookbook author and blogger. Here he shares recipes, answers cooking questions and helps with cooking.
tarragon mustard(medium hot mustard or sweet mustard)
1-2
Stück pc
red onion(yellow or, like in Vienna, red onion)
2-4
tbs.
white vine vinegar(or red wine vinegar)
6
pinches
primal salt
4
pinches
black ground pepper
6
pinches
brown can sugar
2
tbs.
Sunflower oil
decoration
1/2
pc
fresh lemon
1/2
bunch
fresh parsley(Add fried parsley as a decoration or finely chopped in the potato salad)
1
tbs.
cowberries
Breaded cutlet
2
pc
veal escalopes(140-160g per schnitzel)
100
g
flour(Type 405, chef uses Wiener Grießler)
2-3
pc
eggs(Depending on size)
2
pinches
paprika nobel sweet(try out!)
2
tbs.
Cream(try out!)
140
g
bread crumbs
250-300
ml
rapseed oil(depending on the pan size)
60
g
butter
Instruction
Preparation step 1 Sliced potatoes cook faster.
Boil potatoes
Let’s start with the quick potato salad:
To do this, peel the potatoes, cut into 3-4 mm thick slices and cook in the chicken or vegetable broth until soft.
The potatoes should be just covered.
A large part of the broth is allowed to evaporate during the cooking process.
Add the diced onions at the end of the cooking time for 5 minutes and let them steep in the hot broth.
Preparation step 2 Potato salad recipe from chef Thomas Sixt.
Refine salad
Taste the potato salad again.
Potato salad requires the addition of salt and pepper several times.
Fold in the finely chopped parsley.
Arrange the potato salad in bowls.
Preparation step 3 Lemon prepared as an accompaniment.
Prepare lemon
Cut out or cut out lemon star or lemon quarters with a suitable office knife.
Prepare the cranberries, finely chop some parsley for the potato salad.
Preparation step 4 Place the schnitzel on cling film.
Breading line
Prepare the breading line for breading the schnitzel:
–> bowls with flour
–> Bowl with breadcrumbs
–> Prepare a bowl for the eggs.
Crack the eggs and whisk with the salt, pepper, sweet paprika and cream with a fork.
Preparation step 5 Beat the schnitzel covered with foil.
Beat schnitzel
Pound the veal escalope between cling film and season with salt and pepper.
Cooks use a plating iron for this.
The bottom of a saucepan works just as well.
The classic schnitzel beater is the second choice for gourmets!
Preparation step 6 The meat must always be first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breading to stick to the meat.
Flour schnitzel
Then turn the schnitzel in flour on both sides and press down lightly…
Preparation step 7 Dip floured schnitzel in egg.
Schnitzel egg
Pull the floured escalope through the egg on both sides.
Preparation step 8 Gently coat the schnitzel with breadcrumbs by pressing gently.
Breading breadcrumbs
Then place the schnitzel directly in the breadcrumbs, turn and coat in breadth by pressing gently.
Preparation step 9 Fry the schnitzel floating in the oil.
Bake schnitzel
To serve, keep the plates warm at 100°C hot air. Alternatively, use the microwave.
Heat a pan with rapeseed oil and gently fry the breaded schnitzel on both sides until golden.
–> The schnitzel may swim in the fat.
–> The wavy breading is created by tossing, called prompting.
Preparation step 10 Crispy fried herbs
Optional chips
Remove the baked veal cutlets from the pan and place on a plate.
Briefly fry the remaining parsley in hot fat and place on a plate lined with paper towels.
Season the crispy parsley with salt.
Drain the fat into a heatproof bowl.
Wipe out the pan and let the butter foam in the hot pan.
Season the butter lightly with salt.
Preparation step 11 Nut butter in a bowl.
Optionally butter
Wipe out the pan and let the butter foam in the hot pan.
You can also lightly brown the butter and then strain it through a hair sieve.
Before serving, toss the baked Wiener Schnitzel briefly in the foamed butter and arrange on the preheated plates.
Optionally decorate with the fried parsley and lemon, serve with the potato salad.
Video
The information on flour and breadcrumbs are guidelines, please provide both ingredients in sufficient quantities so that the breading is easy to handle.
The original schnitzel is made from veal . A breaded schnitzel made of pork , turkey or chicken is called ” Schnitzel Wiener Art “.
The butcher cuts the schnitzel
In Germany –> from the veal upper shell or veal lower shell. In Austria –> from the veal fricandeau, In Switzerland –> from the veal lower cut or the veal lower split.
The following table should help you when shopping:
Description
Meat type
Cut(s)
Original Wiener Schnitzel Original Viennese Schnitzel
Viennese potato salad, locals call this potato salad goes perfectly with the real Wiener Schnitzel.
4.2 More Ideas for Side Salads
There are many other options for the salads.
Even at the well-known Figlmüller on Bäckerstraße in Vienna, a mixed salad with tomato salad , coleslaw and bean salad (Austrian Fisolen) is served with it.
Freshly prepared green bean salad, served with red onions and oil.
4.3 Other filling supplements
Here are other suitable and unsuitable side dishes explained briefly and concisely:
–> Widely used and still a faux pas: fried potatoes as French fries. –> Perfect combination: these are the parsley potatoes or simple butter potatoes –> More northern German: These are then fried potatoes in variants, known as fried potatoes.
I ate the schnitzel twice with gravy. If you like sauces try this. Anything that tastes good is allowed. If so, please do it properly, with veal jus
Chef Thomas Sixt on the schnitzel with sauce thing
Self-made veal stock that you boil down to veal sauce. Supplemented here with morels, this results in a classic morel jus.
5. Bread the Wiener Schnitzel Properly
You need a breading line:
1 flour, 2 eggs, 3 breadcrumbs…
–> Meat prepared : Sliced by the butcher, approximate thickness 5-7 mm –> Pounding : A roll of cling film, a flat iron or meat tenderizer or saucepan. –> The right flour : A bowl with freshly sifted flour (Wiener Grießler or Type 405) –> The right breadcrumbs: A bowl of fine breadcrumbs or Mie de Pain –> A bowl for the eggs : Season the eggs with salt, pepper, some sweet paprika and some cream and whisk well. –> Schnitzel-Lager: A plate for the finished breading, this is covered with some breadcrumbs so that the breading does not become soggy.
5.1 Star Chefs Breading
Star chefs prepare the Original Schnitzerl with a particularly fine breading.
The special breadcrumbs are called “Mie de pain”.
For this, tin bread is dried without the rind, then finely ground into crumbs.
The fine breadcrumbs “Mie de pain” promise a special taste experience!
Mie de Pain info from chef Thomas Sixt
Place the schnitzel on cling film.
Beat the schnitzel covered with foil.
The meat must always be first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breading to stick to the meat.
6. Why turning the schnitzel in flour is important….
The so-called “flouring” (Austrian: “farinieren”), i.e. coating the meat with flour, is of great importance.
Egg does not stick to raw meat.
Coating with flour creates the connection between the meat and the egg.
Thanks to the correct breading with flour and egg, the breadcrumbs also stick perfectly to the schnitzel.
The preparation step: “Turn the meat in flour first” is important for a successful breading!
Tip for perfect breading from chef Thomas Sixt
Dip floured schnitzel in egg.
Gently coat the schnitzel with breadcrumbs by pressing gently.
7. Fry breaded Wiener Schnitzel properly, “swimming”.
Wow, thanks you made it this far.
That sets you apart from 94% of average chefs 🙂
When I visit you, I’m sure I’ll get a brilliant crumb shred…
Your side dishes are ready, your schnitzel is breaded,
NOW it’s time for the roast schnitzel.
The breaded Schnitzerl may take a free swim in the hot fat!
Heat a high pan with plenty (1.5 finger high) of rapeseed oil, corn oil or sunflower oil.
Carefully place the freshly breaded meat in the hot fat and fry on both sides.
Swirl the pan carefully tocreate the wavy breading. This process is called “souffle”
Chef Thomas Sixt prompts you with the wavy breading tip.
8. Use the Right Fat to Fry the Wiener Schnitzel
I recommend neutral, refined oil for frying the schnitzel:
–> rapeseed oil, sunflower oil, corn oil .
8.1 Clarified Butter, Lard and Butter Info
The breaded schnitzel, baked in clarified butter, gets a very sweet note.
Pork lard used to be popular in the past and is known from grandma’s kitchen , as is neutral coconut fat.
Danger:
Butter is unsuitable for frying , it burns at high temperatures.
8.2 Chef Tip:
After frying in hot fat, the experienced cheftosses the schnitzel briefly in salted, foamed butter or in nut butter, giving the schnitzel a real taste kick .
Fry the schnitzel floating in the oil.
9. Star Chefs Information About the Wiener Schnitzel
Let’s now take a look at what the well-known toques, hats and star chefs have left out in terms of information:
Alfons Schuhbeck tosses his schnitzel in foamed butter just before serving .
Johann Lafer prepares the schnitzel with clarified butter .
At Eckart Witzigmann ‘s I discovered schnitzel tossed in nut butter with capers and lemon fillets.
Collected chefs info
Schnitzel recipes category image shows a Cordon Bleu.
10. Cooking Video Lemon Star as an Accompaniment
11. Where Do You Go to Eat Schnitzel in Vienna? A Bit of History at the End
This is how the schnitzel is served in the coffee house in Vienna. Usually with a choice of potato and bird salad or with potatoes.
11.1 History
The breaded crumbs is one of the most famous international dishes of Viennese and Austrian cuisine.
The dish, which was first mentioned in a cookbook from 1908 and originally described as “crumbled veal cutlets”, cannot be clearly classified historically in terms of origin and actual origin.
11.2 Costoletta alla Milanese
The relationship to “Costoletta alla milanese” is undisputed, i.e. a chop that is prepared in a similar way, breaded with egg and breadcrumbs and baked in clarified butter.
Gold on the plate: As early as the Middle Ages, wealthy circles “refined” food with gold in order to enhance its appearance.
According to tradition, the golden-yellow baked schnitzel is an imitation of these gilded dishes.
The Wiener Schnitzel belongs to Vienna like Schönbrunn Palace and Empress Sissi.
Below you can write to me directly. Please don’t forget the star rating on the recipe, 5 stars means you liked it!
Hello Thomas,
Your blog, the instructions and pictures are wonderful.
The Schnitzel tastes better to me prepared according to your instructions than in Vienna.
Thank you!
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THX Thomas
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Hi Thomas!
I love this potato salad, the preparation is just stunningly simple and fast.
The salad has become my favorite recipe, although I made this as a side dish.
Thanks to Chef Thomas, this is real cooking if it works for me too.
Stars for the best cooking teacher!
Greetings Amber
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Hi Amber,
That’s good and nice news if the salad has found a new fan! wish you continued success and a good time
Greetings Thomas
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Simple, clever and smart cooked, the best Wiener Schnitzel ever 🙂
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Thank you, enjoy the schnitzel!
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I have arrived in culinary heaven, thank you Thomas greetings from Peaches
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Hello Peach!
Culinary heaven is a good start!
Thank you for your feedback.
Wish you continued success! Greetings Thomas
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Hi Chef Thomas 🙂
I just love finally finding a trained chef to show me how to cook.
The quality of the recipes is stunning, the pictures a joy.
You should get an award.
I’ll call the New York Times 🙂 and recommend your blog!
BR Will
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Dear Willi,
many, many thanks for your nice feedback and praise.
That pleases me. Please look around still further here.
There are still many recipe to cook!
Best regards Thomas
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Its a great Schnitzel and the best explenation I found. 5 Stars for Thomas and Greetings!
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THX —> This makes me happy!
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Best Schitzel forever instructions from chef Thomas Sixt. Compliments and Stars!
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Thank you!
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I finally nailed it with the breading. My schnitzel was delicious. Thanks for the many tips and information. Great 🙂
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I'm also happy about your successful schnitzel and the nice message. Kind regards Thomas
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Great recipe thanks!
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Thank you! Best regards Thomas
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Your schnitzel in the photo really looks like a dream of schnitzel, dear Thomas. 😀 There was probably perfectionism at work! Mine didn't look half as good, but they were absolutely delicious – great breading and with the lemon and delicious fries (for me they just go with the schnitzel) a great dinner!
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Hello Ranjid, Thank you for your nice lines and the pleasant feedback. Practice makes perfect 🙂 The most common mistake when preparing schnitzel is not enough fat in the pan and the heat is too high. Don't forget to swirl the pan, otherwise the schnitzel won't prompt! Try the Viennese potato salad instead of the French fries , the salad usually causes "shock in love" :-). Kind regards Thomas
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I find the regional division of the side dishes cute! 🙂 There really is some truth to that… It was just great, I can only agree with the other dear fans of yours, Mr. Sixt. Such classics always get better when they are cooked according to your recipe!
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Hello Mrs. Siebers, thank you for the praise and nice feedback. I have tried very hard to show the regional differences. After more than 20 years of living in Vienna, my favorite variant remains the Schnitzerl with Viennese potato salad . Plus cranberries, wonderful… I wish you continued success! Greetings Thomas
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Hello Thomas. As a true Viennese girl, your recipe makes my heart soar. I learned from my grandmother never to season the escalope itself, but to mix salt and pepper with the egg. Instead of the cream, a generous sip of sparkling mineral water in the egg, then the "breaded Wettex" tastes twice as good. No offense, I like your site Greetings from Vienna. sabine
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Hello Sabine, we have to mark your tip and definitely try it out. —> Egg with mineral water for perfect breading! Seasoning the meat still makes sense 🙂 Greetings from Vienna Thomas
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Hi Thomas, I just discovered your post on Facebook, really great instructions! I'll take the tips to heart and I'm sure I'll fry a better schnitzel. I think the video is very good and it sums up the tricks. Thanks very much!
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Hello Antonia, thank you for your message, I'm glad! I wish you good luck! LG Thomas
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Hello Thomas, I cooked your recipe exactly and the schnitzel turned out just wonderful. Thank you for the detailed instructions and the video. Greetings Petra
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Hello Petra, I am very pleased to hear from you. Continued good luck! LG Thomas
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Your tips are really worth their weight in gold! The schnitzel was tastier than in the restaurant!!
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Hello Marcel, thank you very much for your positive feedback, I am very happy right now. I wish you continued success. Kind regards, Thomas Sixt
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We tried the Wiener Schnitzel and were not disappointed. Simply delicious. We really stuck to every single step and tip, it paid off. Next weekend we'll try your Jägerschnitzel, Mr. Sixt. We are already excited!
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Hello Ms. Traut, I'm very happy… it worked out wonderfully and that's great! Good luck with the Jägerschnitzel , tastes delicious, I promise 🙂 Best regards, Thomas Sixt
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Dear Thomas, I just found out about your blog by accident and I'm already totally excited! You can tell that you love food and each of your individual dishes. It doesn't matter whether it's a simple, classic recipe like your Wiener Schnitzel or a crazy menu with very unusual ingredients! I enjoy seeing your humorous style in the videos and reading a lot of information about the history of the individual dishes. You are doing amazing, please keep it up! My husband and I are already convinced of several of your delicious recipes – but the Wienerschnitzel is and remains our favorite classic! We wish you all the best, Renate and Marius
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Hello Renate, thank you very much for your detailed and positive message. That made me very happy and I'm dancing in the kitchen right now 🙂 Best regards, Thomas Sixt
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Servus, the recipe was great!!! I used to live in Austria myself and immediately felt at home again. Totally genius!
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Hello Rene, that's going really well and the breading is prompt 🙂 Greetings, Thomas Sixt
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Dear Thomas, one question: Do you prepare the breading for a Cordon Bleu in the same way? I look forward to your reply Catherine
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Hello Kath, yes 🙂 You bread the Cordon Bleu in exactly the same way. I linked the exact instructions for you! Kind regards and good luck! Greetings Thomas Sixt
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Golden yellow, juicy and crispy at the same time… I've really never had a Wiener Schnitzel that good!! Best regards Adrian
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Hi Adrian, very good, that's the way it should be. I wish you continued success! Kind regards, Thomas Sixt
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Good evening Thomas, we ate your delicious Wiener Schnitzel with the whole family today – even the little ones loved it! Out of habit, we decided to have fries as a side dish this time… but you have listed great ideas and many options as side dishes….which one is your favorite that you can recommend to us for the next schnitzel? 🙂 The Rantshut family greets you full and happy!
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Hello Lina, thanks for the positive feedback, I'm particularly happy when the children are happy. I'm currently tending towards potato salad as my favorite side dish. Kind regards, Thomas Sixt
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Your Austrian heart will open!!! So delicious!
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Hello Jakob, that's right, thank you for your message and continued success. Greetings Thomas Sixt
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Thomas, where do you always get all this information about your dishes from? 🙂 Really exciting to read all that! This is exactly why your blog is simply different & really recommendable. You really just have to say thank you and leave a lot of praise! Regards Martin
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Hello Martin, Thank you for your message and the positive lines. I'm actually a chef and as such I should be able to cook a schnitzel 🙂
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Hello Thomas, it has been some time since our last trip to Vienna. At the weekend we cooked your recipe for us and our guests. Everything turned out great, especially the potato salad was excellent. I have one more question: At what temperature do you warm the schnitzel in the oven? Hot air or top/bottom heat? Thank you Eveline
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Hello Eveline, I'm always particularly happy about cooking questions. The temperature range of 80-110°C is ideal for warming up the schnitzel. You can put your plates in the lower area of the oven right away, so the food comes hot on the table. Keep up the good work, please get back to us! Kind regards, Thomas Sixt
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Hey Thomas, your page about the Wiener Schnitzel really made me smile 😉 of course I listened to the waltz while cooking and then enjoyed it, absolutely delicious!! It's unbelievable how big a difference there can be in recipes as simple as a Wiener Schnitzel 🙂 Thank you for that! Sincerely, Lisa
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Hello Lisa, send a thank you from the kitchen and I look forward to your message. The main thing is that the shredded crumbs succeed! Kind regards, Thomas Sixt
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Hello Thomas cooked it yesterday, it turned out wonderfully, and there were boiled potatoes and cranberries. Must confess my first trip with berries to the schnitzel… really delicious! Thanks to the chef and greetings from Erich
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Hello Erich, thanks for commenting. I'm happy, send you best regards Thomas Sixt
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What does a schnitzel have to do with "breading"?
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PANADE – Food and Cooking Lexicon: Coating of meat, fish, vegetables,… First the food is coated in flour, then in beaten egg and finally coated with breadcrumbs. In addition to breadcrumbs, ground nuts, cornflakes, cheese, egg + cheese (Paris Schnitzerl) are ways to modify the breading. The breading is a preparation and flavor variant, it prevents the food from drying out and the juice from leaking out. The breading binds a lot of fat through frying. The use of chickpea flour has proven itself for a low-calorie preparation – this type of preparation is found in Indian and East Asian cuisine.
Hello Thomas,
Your blog, the instructions and pictures are wonderful.
The Schnitzel tastes better to me prepared according to your instructions than in Vienna.
Thank you!