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Wienerschnitzel

Wienerschnitzel

Balazs
5 from 3 votes
Prep Time 1 hour
Cook Time 4 minutes
Total Time 1 hour 4 minutes
Course Main Course
Cuisine Austrian
Servings 4 servings

Ingredients
  

  • 1 1/2 pound (700 g) veal cutlets
  • 2/3 cups (100 g) flour
  • 2 1/2 cups (300 g) breadcrumbs
  • Salt
  • Pepper
  • Lemon wedges for serving
  • Oil for deep frying

Instructions
 

  • First prepare your veal. Using a meat pounder, tenderize your meat and make sure it is very thin (about 1/10 inch or 2-3 mm).
  • Season you schnitzels with salt and pepper
  • Next step is breading your meat. Use the classic flour-egg-breadcrumbs method.
  • In a large pan, heat up your oil. Make sure it is at least an inch (2.5 cm) deep. This is deep frying, your schnitzels need to "swim" in the hot oil.
  • Put your slices into the hot oil. Make sure not to overload your pan.
  • With a spatula, using careful movements, let the hot oil circulate from besides the meat to the upper side of your schnitzels.
  • Your Wienerchnitzels will be ready in no time, using this method. It depends of your stove, I usually need 2 minutes for the first side, than flip it and fry for another minute in the other side. Again, using this circulating movement continuously.
  • Your Wienerschnitzel should be golden brown when ready. Take it out of the pan, drain off the oil, and place them in a plate or wire rack.