Country
Austria
Austria · Austrian
Wiener Schnitzel
A thin golden breaded veal or pork cutlet with lemon.
- Austrian
- 35 min total time
- 4 base servings
- 1 version
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
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Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Thin cutlets coated with wheat flour, egg and breadcrumbs.
The coating declares gluten and egg.
Version
Contains
Ingredients
- 600 g thin veal or pork cutlets
- 80 g wheat flour Contains gluten.
- 2 eggs Contains egg.
- 140 g breadcrumbs Contains gluten.
- 500 ml neutral oil
- 6 g fine salt
- 1 lemon wedges
Cooking method
Pan
- Prepare cutlets
Pat cutlets dry, pound evenly and season with salt.
- Set coating
Place flour, beaten eggs and breadcrumbs in separate dishes.
- Bread
Coat each cutlet in flour, egg and breadcrumbs.
- Fry
Fry in hot oil until golden on both sides.
- Serve
Drain briefly and serve with lemon.
Frequently asked questions
How do I keep the crust crisp?
Fry in hot oil and avoid crowding the pan.
Can I use pork?
Yes. This batch allows veal or pork cutlets.
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