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


4 veal schnitzels about 5 oz.

breading mix plus 2 eggs

1/4 cup parsley flakes
2 lemons. (one half for each Schnitzel)

For Frying:
Butter and good quality oil like Canola or olive oil tradionally many used lard.

You can substitute pork or turkey breast but traditionally it needs to be veal to be authentic Wienerschnitzel.



Follow the basic schnitzel prepartion for 4

Basic Schnitzel preparation

Bread the Schnitzels with a bread crumb mixture. Go here to get an idea of How to Bread a Schnitzel.However I like to make fresh bread crumbs for this and use plenty of whipped egg in the dipping liquid. . It is important with the Wienerschnitzel however to not press the bread crumbs into the mixture. You want them to puff up in a "souflee" fashion on the Schnitzel.
There is no sauce to this dish so the breading must stand alone.

Fry the Schnitzels golden brown in a good quality oil like canola oil or olive oil and butter.
Use plenty or else the Schnitzels won't cook even.
Drain on paper towels. and serve with lemon wedges and chopped parsley.
Noodles, spaetzle or boiled potatoes make a nice accompaniment .




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Last updated May 19, 2014