Go Back
–+ servings

Authentic Austrian Weiner Schnitzel

Carne Diem Culinary
It is easy to see why schnitzel is one of the most popular dishes in Austria and Germany. This authentic Austrian wiener schnitzel uses a light panko breading for the veal, and is fried in lard and clarified butter. You may have to loosen the lederhosen for this one.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Austrian, European
Servings 4
Calories 317 kcal

Equipment

  • Skillet
  • food processor

Ingredients
  

  • 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
  • Lard
  • Clarified Butter (Ghee)
  • Salt to taste
  • Fresh Ground Black Pepper to taste
  • Lemon Wedges/Slices for serving

Instructions
 

  • 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.

Nutrition

Calories: 317kcalCarbohydrates: 17gProtein: 41gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 214mgSodium: 194mgPotassium: 686mgFiber: 1gSugar: 1gVitamin A: 119IUCalcium: 37mgIron: 3mg
Keyword Veal
Tried this recipe?Let us know how it was!