Wiener Schnitzel Recipe With Many Tips For Original Breaded Veal Schnitzel
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
I present my Wiener Schnitzel Recipe in this article.
You can look over my shoulder as I prepare in the cooking video.
Find out here all the important tips from the professional kitchen so that your breaded veal escalope is perfect!
Important! The crumb shreds (colloquial language) have been proven to taste better if you listen to a waltz while preparing them. 🙂
I am happy about good results in your kitchen, feel free to write me a cooking question. Thanks!
Table of Contents
- 1. Recipe Wiener Schnitzel
- 2. Calories (kcal) and Nutritional Values
- 3. Buy the Proper Meat for Wiener Schnitzel
- 4. Side Dish Ideas for the Wiener Schnitzel
- 5. Bread the Wiener Schnitzel Properly
- 6. Why turning the schnitzel in flour is important….
- 7. Fry breaded Wiener Schnitzel properly, “swimming”.
- 8. Use the Right Fat to Fry the Wiener Schnitzel
- 9. Star Chefs Information About the Wiener Schnitzel
- 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
- 12. More Recommendations for Your Pan
1. Recipe Wiener Schnitzel
I put my recipe at the top here for you.
In the further course of the page you will find further information about purchasing and preparing ingredients.
Cooked, photographed and written down by chef Thomas Sixt.
Prepare simple instructions for breaded veal escalope.
|350||ml||chicken broth (or vegetable broth)|
|1||tbs.||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)|
|4||pinches||black ground pepper|
|6||pinches||brown can sugar|
|1/2||bunch||fresh parsley (Add fried parsley as a decoration or finely chopped in the potato salad)|
|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!)|
|250-300||ml||rapseed oil (depending on the pan size)|
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.
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.
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.
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.
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!
Then turn the schnitzel in flour on both sides and press down lightly…
Pull the floured escalope through the egg on both sides.
Then place the schnitzel directly in the breadcrumbs, turn and coat in breadth by pressing gently.
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.
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.
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.
Season the butter lightly with salt.
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.
The information on flour and breadcrumbs are guidelines, please provide both ingredients in sufficient quantities so that the breading is easy to handle.
2. Calories (kcal) and Nutritional Values
3. Buy the Proper Meat for Wiener Schnitzel
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:
|Original Wiener Schnitzel|
Original Viennese Schnitzel
|Veal||topside, bottomside, back, fillet|
|Schnitzel Viennese style||Chicken||Brust|
|Schnitzel Viennese style||Pork||Oberschale, Rücken, Filet|
|Schnitzel Viennese style||turkey meat||Putenbrust|
|Schnitzel Viennese style||Game meat: deer, roe deer, wild boar||topside, bottomside, back, fillet|
|Vegetarian schnitzel Viennese style||Smoked tofu, tofu, seitan, lupinia schnitzel, potato-based vegetable schnitzel.||#schnitzelwithoutanimal|
4. Side Dish Ideas for the Wiener Schnitzel
Since you usually have to prepare the side dishes first, the side dish thing comes second here!
It also works well if you have just bought the meat and now you want to think of the side dishes.
I have divided the supplements according to regional differences. Now please choose an attachment…
For a stress-free schnitzel meal, prepare the side dishes first!Side dish tip from chef Thomas Sixt
|Side Dishes||Region||Particular Feature|
|Wiener Schnitzel with parsley potatoes||Austria||Parsley potatoes tossed in foamed butter, served with cranberries|
|Wiener Schnitzel with Viennese potato salad||Vienna/Austria||Red onions in potato salad|
|Wiener Schnitzel with potato and lamb's lettuce and pumpkin seed oil||Austria/Vienna/Styria (Styria is the home of TERMINATOR!)||Potato salad refined with pumpkin seed oil and lamb's lettuce|
|Wiener Schnitzel with bacon potato salad||Bavaria (Where Thomas and the great beer comes from 🙂||Typical Bavarian potato salad sometimes supplemented with cucumber, endive, lamb's lettuce.|
|Wiener Schnitzel with French fries||Germany||Pommes frites mit Ketchup und Mayonnaise serviert|
|Wiener Schnitzel with mayonnaise-potato salad||Northern Germany||Potato salad with herbs or pickled gherkin|
|Wiener Schnitzel with roast potatoes||Northern Germany||Season fried potatoes with marjoram, thyme, salt and pepper.|
|Wiener Schnitzel with mixed salad||all regions||Cabbage salad, carrot salad, potato salad, cucumber salad, leaf salad|
|Wiener Schnitzel with green salad||all regions||Green salad with rather sweet salad sauce|
|Wiener Schnitzel, Swabian potato salad, gravy||Region Swabia||In the region around Stuttgart, Swabia, Wiener Schnitzel is served with gravy, among other things.|
4.1 Potato Salad as a Side Dish
Here are some variants of potato salad that go wonderfully well:
–> Original from Vienna: The Viennese potato salad with red onions.
–> Original from Bavaria: Prepare Bavarian potato salad most with yellow onion.
–> The classic: Mayonnaise potato salad as far as possible with homemade mayonnaise.
–> The hearty variant: bacon Potato salad with bacon cubes or bacon strips.
–> From the Ländle: Swabian potato salad as the Swabian loves it.
4.2 More Ideas for Side Salads
There are many other options for the salads.
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.Chef Thomas Sixt on the schnitzel with sauce thing
If you like sauces try this.
Anything that tastes good is allowed.
If so, please do it properly, with veal 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
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
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 to create 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.
Butter is unsuitable for frying , it burns at high temperatures.
8.2 Chef Tip:
After frying in hot fat, the experienced chef tosses the schnitzel briefly in salted, foamed butter or in nut butter, giving the schnitzel a real taste kick .
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
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
Recommended restaurants at a glance
- Plachuttas Gasthaus zur Oper, Walfischgasse 5, 1010 Wien, Österreich, +43 1 5122251
- Figlmüller Lugeck, Lugeck 4, 1010 Wien, Österreich, +43 1 5125060
- Figlmüller Bäckerstrasse, Bäckerstraße 6, 1010 Wien, Österreich, +43 1 5121760
- Figlmüller Wollzeile, Wollzeile 5, 1010 Wien, Österreich, +43 1 5126177
- Geheimtipp: Glacis Beisl beim Museumsquartier, Breite Gasse 4, 1070 Wien, Österreich, +43 1 5265660
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.
12. More Recommendations for Your Pan
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