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Wiener Schnitzel - A Traditional Austrian Recipe

Wiener Schnitzel is a traditional Austrian recipe that is delicious and easy to make. If you visit Germany or Austria, you will see this dish served in any restaurant, with a side of potatoes and sauerkraut. The authentic wiener schnitzel is made with veal meat, but the same preparation can be done for other type of meats such as chicken and pork. These are simply called schnitzel. The chicken schnitzel is especially popular with kids. The key cooking secret for a good wiener schnitzel is to have tender meat, cut into about half inch thick slices, that is then pounded with a meat mallet for extra tenderness.  For chicken, excellent results are obtained with de-bonned skinless chicken drumsticks or skinless chicken breast. For pork, an excellent choice is the tenderloin meat, cut into half inch slices perpendicularly on the meat fiber to yield small round pieces of meat. Other pork meats can be used as well, but the higher the quality of the meat, the tender the schnitzel will get.  Here is the recipe.

Wiener Schnitzel - Austrian Recipe

Wiener Schnitzel with french fries and sauerkraut

Cooking time: 30 minutes

Makes: 4 servings


  • 8 veal cutlets
  • 2 eggs 
  • 1 cup flour 
  • 1 cup bread crumbs 
  • olive oil


  1. Set up three small bowls with flour, bread crumbs and beaten eggs.  
  2. Pound the veal cutlets with a meat mallet. 
  3. Dredge each cutlet in flour.  
  4. Dip in beaten eggs and drip off the excess.  
  5. Dip in bread crumbs to coat evenly and on both sides.
  6. Heat a frying pan with olive oil.  Put enough olive oil in the pan to cover the cutlets half way.
  7. Fry the cutlets at medium heat for about 2 minutes on each size (until golden-brown).
  8. Remove the cutlets on a plate covered with paper towel to absorb the excess fat.
  9. Remove the paper towel and put on a serving plate and garnish with lemon slices on top.
  10. Serve German style with potatoes on the side (your choice of french fries, oven roasted potatoes or mashed potatoes) and warm sauerkraut.

Cooking tip: Select the size of the pan such that you will have the entire pan mostly covered with meat while frying. Having the pan partially empty will lead to burning the oil, which will result in burned like schnitzels and it is also unhealthy.

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