Origin: Austrian, European
Method: StovetopJump to Recipe
I remember my father talking about how much he loved eating wiener schnitzel when he was stationed in Germany. When I made my first trip to Germany and Austria, I knew I had to try this popular culinary treat. As a result, it was one of the very first foods that I sought out to eat in Europe. Thankfully, it is very popular and not difficult to find. I have eaten a lot of schnitzel over the years, but my favorite still remains traditional wiener schnitzel, fried in lard and with a light, golden breading. Schnitzel is a simple dish that has withstood the test of time, and a great meal for even the pickiest of eaters.
Preparing the Authentic Austrain Wiener Schnitzel
Prepare the meat
Authentic Austrian Wiener Schnitzel is always made with veal. There are pork and even chicken versions, but for this recipe we are sticking with the original.
We have found it easiest to use veal scallopini as it is already thin, and we can skip the step of pounding out the meat. If you are using pork or thicker cuts of veal you will want to cover the meat with parchment paper and pound it very thin. Pat the veal cutlets dry and place on a plate.
Next, lightly season both sides of the veal with salt and some fresh cracked pepper. This is a fairly simple dish, so don't overdo it with the salt and pepper.
Breading the veal
For the coating of the wiener schnitzel you will need plates or bowls of beaten eggs, all purpose flour, and bread crumbs. Plain bread crumbs work well but our favorite versions have used Panko that are briefly chopped in a food processor to make the consistency a bit finer.
To coat the veal, dredge the meat through the flour, making sure it is fully covered. Shake off any excess flour.
Next dip the meat into the beaten eggs and let the excess drip off before coating the meat in the breadcrumb mixture.
You do not want to press the breadcrumbs into the meat or the finished texture will not be right. Just get a nice even coating. This is key to getting the appropriate airy texture.
Frying the wiener schnitzel
Traditionally authentic wiener schnitzel is fried in either lard or clarified butter such as Ghee. We like to use a combination of the two to add an extra layer of flavor. For those hesitant to use lard, you can substitute an oil of your choosing.
Heat the lard and butter over medium heat. We like a 50/50 ratio. The amount you need will depend on the size of the skillet you are using but you will want a good ¼ inch to fry in. Melt the lard/butter in a skillet and bring to about 350 degrees (medium heat).
After you have finished breading all of the veal, fry it in the butter/lard. Cook it for about 3 minutes, flip and then cook for an additional 3 minutes. The breading should be a nice golden-brown. If you are using a meat thermometer, the finished temp should be about 145-150 degrees. Whenever we are frying we like to cook a single piece first to make sure it is cooking correctly in case we need to make any adjustments before cooking the rest.
Plating and finishing the Authentic Austrian Wiener Schnitzel
Remove the meat to a paper towel lined plate and let rest for a couple minutes before serving. Serve with some buttered spaetzle and potato dumplings. Add a squeeze of fresh lemon to the schnitzel and dig in. For dessert serve up a slice of German Black Forest Cheesecake.
If you are looking for more European inspired dishes check out our European recipe page, where you will find more authentic recipes like German Sauerbraten and Balkan Cevepi.
Authentic Austrian Weiner Schnitzel
- food processor
- 4-6 Veal Cutlets (about 1 pound) preferably veal scallopini
- 2 Eggs beaten
- ½ Cup All Purpose Flour
- ½ Cup Panko pulsed briefly in a food processor
- Clarified Butter (Ghee)
- Salt to taste
- Fresh Ground Black Pepper to taste
- Lemon Wedges/Slices for serving
- We have found it easiest to use veal scallopini as it is already thin, and we can skip the step of pounding out the meat. If you are using pork or thicker cuts of veal you will want to cover the meat with parchment paper and pound it very thin.
- Make sure the thin pieces of meat are dry and then season both sides with salt and pepper, to taste.
- For the coating of the wiener schnitzel you will need plates or bowls of beaten eggs, all purpose flour, and bread crumbs.
- To coat the veal, dredge the meat through the flour, making sure it is fully covered. Next dip the meat into the egg and let the excess drip off before coating the meat in the breadcrumb mixture. You do not want to press the breadcrumbs into the meat, just get a nice even coating.
- Heat the lard and butter over medium heat. Ideally the frying mixture should be at about 350 degrees for frying the meat.
- Fry the breaded veal for about 3 minutes and then flip the meat and cook for an additional 3 minutes, until the breading is nicely golden-brown. If you are using a meat thermometer, the finished temp should be about 145-150 degrees.
- Remove the meat to a paper towel lined plate and let rest for a couple minutes before serving. Add a squeeze of fresh lemon to each piece of meat and enjoy.
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