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Viennese Schnitzel Recipe with Parsley Potatoes and Cowberries

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

The Viennese Schnitzel Recipe with Parsley Potatoes and Cowberries is presented here in a short version.

In addition there is a video and many step by step photos for the successful preparation.

You prepare the Original Wiener Schnitzel with veal, the others … with pork, …with chicken and …with turkey meat are schnitzel Viennese style. 

Let’s go, today we’re cooking the finest breadcrumbs and we’re serving the classic side dish of buttered potatoes with parsley.

Good success!

1. Recipe Viennese Schnitzel

Following my instructions with exact quantities and step by step photos. I hope you like it!

Viennese Schnitzel Recipe with Parsley Potatoes

Cooked, photographed and written down by chef Thomas Sixt.

Servings 2
Calories 1279
Total Time 40 Min.
Preparation Time 20 Min.
Cook Time 20 Min.

Simple guide for preparing Schnitzel Viennese style

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Viennese Schnitzel Recipe Image
Viennese Schnitzel Recipe Image © Thomas Sixt


Ingredients for Parsley Potatoes

350 g Potatoes (I like to use new potatoes)
1/4 tsp Salt
4 pinches Pepper
6 pinches Sugar
2 tbs butter
1/2 bunch Parsley (put some twigs aside for decoration!)


1/2 pc fresh lemon
1 tbs cowberries (I’d rather take more!)

Wiener Schnitzel

2 pc veal escalopes (140-160 g and cut 5 mm thick)
100 g flour (sieved, Typ 405)
2-3 pc eggs (depending on size)
2 pinches Paprika noble sweet (please add to egg, stir)
2 tbs breadcrumbs (please add to egg, stir)
140 g breadcrumbs
250-300 ml sun flower oil (depending on pan size)
60 g butter (I prefer to use nut butter!)


Jacket potatoes prepared in a pan.
Potatoes in the pan with parsley.

Prepare potatoes

Cook the potatoes in salted water in their skins, drain and peel.

You can peel large potatoes first, cut them in half or quarters depending on their size, then cook them in salted water and drain them.

Put the potatoes with the butter in a pan.

Prepare lemon
Lemon prepared as an accompaniment.

Prepare additions

Cut lemon into quarters or cut out a lemon star.

Prepare the cranberries, finely chop some parsley for the parsley potatoes.

Make some parsley ready for decoration.

raw schnitzel to knock on cling film
Place the schnitzel on cling film.

Prepare meat

Place the prepared slices of meat on cling film.

Schnitzel when knocking between cling film
Knock the schnitzel covered with foil.

Meat pounding

Cover the meat with cling film and beat carefully.

Season the meat slices on both sides with salt and pepper.

Schnitzel turned in flour on a plate surrounding panier-strasse
The meat must always 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.

Meat in flour

Turn the slices of meat in flour, cooks call it flouring.

Floured, raw schnitzel in the egg when turning
Turn the floured schnitzel in egg.

Meat in eggs

Pull the floured slices of meat through the egg.

The entire escalope must be covered with egg on both sides.

Schnitzel breaded with breadcrumbs ready to bake
Gently coat the schnitzel with breadcrumbs by pressing down gently.

Breading meat

Then turn the meat slices into breadcrumbs.

Gently press the schnitzel into the breadcrumbs until it is evenly breaded.

Small veal Wiener schnitzel
Fry the schnitzel floating in the oil.

Fry meat

Heat a pan with oil and fry the breaded slices of meat gently on both sides until golden yellow.

Wiener schnitzel with cranberries and potatoes.
Breaded veal schnitzel, originally served with parsley potatoes and cranberries.


Heat the prepared potatoes in the pan and toss in the butter.

Season with salt and pepper and finish with the finely chopped parsley.

Remove the baked escalopes from the pan, drain the oil, pour the nut butter into the pan and heat briefly.

Swing the baked escalopes in the nut butter and season with salt, then place on the warm plates.

Serve with lemon and cowberries.

Enjoy your meal!


2. Nutritional Values

3. Which Oil is the Right One to fry Viennese Schnitzel?

Now I write you some experiences from the professional kitchen. I’ve worked in many star restaurants and I’m happy to pass on the tips I learned there, maybe I’ll get an invitation to a schnitzel dinner with you soon!

At a glance, 90% of chefs bake the breaded meat in sunflower oil or corn oil.

The fried meat is then turned into butter and put on the plate.

Lard is usually only available in the grandma’s kitchen or in her imagination.

Now I can already hear the question, what does it look like with clarified butter?

Clarified butter or ghee makes the preparation very sweet, so it is rarely used.

My favourite variant with nut butter:

Fry the breaded meat in oil, then briefly toss in the nut butter.

Now a breadcrumbschnitzel in star quality comes on the table.

Breaded meat and nut butter is great!

Tip from Chef Thomas Sixt
Breaded original Wiener Schnitzel with parsley potatoes and cranberries.

4. Meat and Breadcrumbs for Viennese Schnitzel

I recommend you meat in organic quality.

Let the butcher cut and prepare the meat slices for you.

During the preparation further down I still go into the meat knocking, further reading is worthwhile itself…

Take a special look at the breadcrumbs:

The finer the breadcrumbs – please use real baker’s breadcrumbs and not coarse-grained industrial goods – the better the breaded schnitzel on the plate.

The best breadcrumbs are called…Here’s the second trip to star gastronomy…

Remove the rind from the fresh white bread and let it dry.

The bread finely to bread crumbs process, these particularly fine crumbs call cooks: Mie de Pain.

Organic meat does you good and the planet good. Let the butcher prepare the slices for you.

5. Breading Done Right

Season the beaten meat slices with salt and pepper, then turn in flour, then pull through the beaten egg, finally turn in breadcrumbs and press gently.

Fry the meat in the oil and add the famous wavy breading.

The breaded meat must float in the fat to make it really good.

Heat the oil, put in the meat and toss the pan while frying.

The “pan swivel” we call cooks “soufflieren”. The waved breading is created by this.

Tip from chef Thomas Sixt

Now a little in the nut butter… wonderful… let it taste you!

The meat must always be first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breadcrumbs to adhere to the meat.

6. More Recipes

Matching potato salad recipes as an alternative side dish:

Bavarian potato salad
Swabian potato salad
Potato Salad with mayonnaise
Viennese potato salad

Comments, Cooking Questions and Answers

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