Authentic Wiener schnitzel recipe to cook a schnitzel in the German style with simple and tasty ingredients like veal or beef, breadcrumbs, and more.
Learn in this cooking video how to make authentic Wiener schnitzel using a tasty and easy German schnitzel recipe with breadcrumbs!
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1) cut the meat into 4 thin slices, then cover the meat with food foil to avoid breaking and use the schnitzel hammer to flatten the slices until they have less than half a finger thickness
2) add some salt and pepper to taste, rub the meat to enter spices better inside, then cover them with food foil and place the plate into the fridge for about 30 minutes (not mandatory but recommended)
3) break eggs into a bowl and beat them up by a fork, place flour and breadcrumbs to separate plates, then pass each meat slice through flour, beaten egg, and breadcrumbs (EXACTLY in this order!) to coat them well
4) place butter or sunflower oil into a frying pan, place it on the stovetop over medium temperature and wait until hot
5) put meat slices into the pan and fry until golden on the bottom side (about 2-3 minutes), then flip them and fry until evenly golden (1-2 minutes)
6) take the schnitzels out from the pan, drain the oil well, then place them on absorbent paper to remove any excess oil
7) serve the schnitzel while still warm
Schnitzel is today one of the most popular food recipes all over the world and especially in European countries such as Germany, Austria, Hungary, and so on.
Probably, many of you have already enjoyed schnitzel made with pork or chicken, but not with veal or beef. Actually, the authentic wiener schnitzel is prepared exclusively with veal. Maybe you don’t know, but in Austria, a restaurant cannot call the schnitzel Wiener if is not prepared with veal! This doesn’t mean they don’t make schnitzel with pork, but the dish is called Wiener Art Schnitzel.
Besides the meat type, another ingredient is typical to the wiener schnitzel, namely the breadcrumb. Even if you are using veal but not breadcrumbs, your schnitzel won’t be an authentic Vienna schnitzel!
Another interesting thing about this food is that emperor Frantz Iosef loved schnitzel so much that he ate it almost every day. Furthermore, at banquets, he did not have the patience to wait until all the people were served, but he used to devour the schnitzel right away, so that the guests remained hungry and, when they left the palace, they stopped at the nearby restaurants to eat!
As you probably have seen in the video, cooking schnitzel is very easy and doesn’t pose issues even to less experienced people.
However, there are a few tips that will help you making perfect schnitzel, not matter the meat you are going to use.
First, cut meat into thin slices and flatten it enough to be really thin. The perfect schnitzel is soft inside and crunchy outside and you won’t achieve this if you will use thick meat slices!
Second, fry the schnitzel over MEDIUM heat, don’t hurry! In this way, the meat has enough time to soften and the breadcrumbs become golden. By the way, the schnitzel is ready when it’s golden, not brown!
Third, use enough butter or oil to sunk the meat at least until half of the slice, this helps to cook the schnitzel evenly.
Fourth, drain the schnitzel very well and place it to absorbent paper to avoid eating a dish full of oil!
Five, don’t cover the dish where you keep the schnitzel before serving because the steam will soften the breadcrumb coating, which will have an unpleasant texture.
Finally, serve the dish after a short time it’s ready, the perfect Wienerschnitzel has to be well warm if not even hot when you start eating it!
Pork schnitzel is prepared in the same way and is nowadays even more popular than the authentic wiener schnitzel. However, veal is a great choice if you want to enjoy a perfect schnitzel recipe just like in Vienna!
Read more about wiener schnitzel origins here.
cooking schnitzel | cooking wiener schnitzel | German food | German recipes