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Wiennerschnitzel (Vienna style) is an Austrian dish
and is generallya bit thinner than the German style.

printer friendly

Thin pork or veal Schnitzels ( many people substitute pork or even turkey or chicken)
salt and pepper

4 schnitzels about 5 oz.

parsley flakes
lemon juice
butter and olive oil

Prepare 4 Schnitzels . Go here for a detailed step by step recipe with pictures.

My suggestion is that you make them 5 oz schnitzels for a nice presentation that will fill the plate.

The Schnitzels can be marinated in lemon juice or buttermilk for an hour or two. for extra tenderness.

Bread the Schnitzels with a bread crumb mixture. Go here to get an idea of How to Bread a Schnitzel, and there are a variety of different breadings you can use.

Fry the Schnitzels golden brown in a good quality oil like corn oil or olive oil.
Drain on paper towels. and serve with lemon wedges and chopped parsley.
Noodles, spaetzle or boiled potatoes make a nice accompaniment


You can wrap some netted cloth around the half of lemon or cheesecloth to keep seeds from going onto the Schnitzel.

Here are some ideas for serving

Red Cabbage and Oven Roasted Potates (Bratkartoffeln)


Here it is served with some German potato salad. It is so big
they have to serve it right on top of the meat.

Here the potato is molded and set on the plate and the schnitzel is stacked on top.
This Schnitzel looks as if they used Panko for the breading.


Imported from Germany! For large and big "gypsies": Juicy meat, onions and bell pepper in a piquant tomato paprika sauce. Surprise your family with this delicious and hearty meal.
NET WT.1.92oz (54g)
Get this product at

Paprika gravy with juliene vegetables and sliced pickles


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Last updated May 4, 2012