What is Wiener Schnitzel?

Wiener Schnitzel is a traditional German (and Austrian) dinner. It’s made out of thin veal (or pork) cutlets that are breaded and fried crispy. The name “Wiener” refers to Vienna, Austria, where the dish is said to have originated.

Wiener Schnitzel is specifically made with veal, but you can also use easily available pork as a substitute. The Schnitzel is usually served with a slice of lemon and German side dishes for example potato salad or cucumber salad.

Key Ingredients

• Veal Cutlets: The star of the dish. Thin veal cutlets are perfect for quick cooking. If you dont’ have veal you can also use pork loin. I always use fresh meat from the butchers, for the best effect!
• Flour: Used for the dredging process because it helps the egg mixture stick to the cutlets.
• Eggs: Beat them us in a bowl to make the second layer of the breading. I always like to add some seasonings to the eggs, and the breadcrumbs for additional flavor.
• Breadcrumbs: I like to use fine, dry breadcrumbs for the best results. You can also use panko as a substitute, but if You are looking for authenticity, I recommend using plain breadcrumbs.
• Butter or Oil: Butter adds a rich flavor, annd oil is great for getting a high frying temperature.

How to Serve?

Serve Wiener Schnitzel right after frying with lemon slices. It pairs with traditional German side dishes like Homemade sauerkraut, potato dumplings, cucumber salad, or a simple green salad.

When i have any leftover Schnitzels, i love to eat them as lunch, between some sourdough bread! Its the perfect and simple way of enjoying them!

Expert Tips

Thin Cutlets: Make sure that the veal cutlets are thin, about 1/4 inch thick, for even cooking. You can pound them with a meat mallet if you need (I always do). Use cling wrap, when flattening the meat, to avoid any splatter.

Breading Technique: For a perfect breading, cover the cutlets in flour and then dip them in the beaten eggs, and coat with breadcrumbs. Press the breadcrumbs gently to ensure they adhere well. For breading i love to use 3 large plates – it makes the full process easier.

Frying Temperature: Keep the frying temperature of around 350°F (175°C) to make sure that the schnitzels cook evenly without burning the breadcrumbs. Use a thermometer to monitor the oil temperature if necessary.

Variations and Substitutions

• Pork Schnitzel: Substitute veal with pork loin cutlets for a different take on the classic schnitzel. Follow the same breading and frying process.
• Chicken Schnitzel: Use chicken breast fillets, pounded thin, for a lighter alternative. The cooking time may vary slightly.
• Herb-Crusted Schnitzel: Mix finely chopped fresh herbs such as parsley or thyme into the breadcrumbs for an aromatic twist.

How to Store German Schnitzels?

Store leftover schnitzels in an airtight container in the refrigerator for up to 3 days. To reheat the schnitzels on a baking sheet and warm them in a 350°F (175°C) oven for about 10 minutes.

I recommend keeping the schnitzels not fried, just battered. This way You can just fry them in oil, when ready to eat and they will be perfectly crispy after frying them! Avoid microwaving as it can make the breading soggy.