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A classic Austrian delicacy, Wiener Schnitzel features thinly pounded veal cutlets breaded and pan-fried to a magnificent golden-brown crisp. The key to perfection is the 'soufflé' effect, where the breading puffs up, creating a light, airy crust that encases the tender, juicy veal. Served traditionally with a simple squeeze of fresh lemon, this dish is a testament to elegant simplicity.
Prepare the Veal
Set Up Breading Station
Bread the Cutlets
A classic Austrian delicacy, Wiener Schnitzel features thinly pounded veal cutlets breaded and pan-fried to a magnificent golden-brown crisp. The key to perfection is the 'soufflé' effect, where the breading puffs up, creating a light, airy crust that encases the tender, juicy veal. Served traditionally with a simple squeeze of fresh lemon, this dish is a testament to elegant simplicity.
This austrian recipe takes 35 minutes to prepare and yields 4 servings. At 485.68 calories per serving with 22.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Fry the Schnitzel
Serve Immediately
For a more common and budget-friendly version, substitute the veal with thinly pounded boneless pork loin cutlets.
Use boneless, skinless chicken breasts, pounded thin, as a delicious alternative to veal.
Serve the cooked schnitzel with a rich, creamy mushroom gravy. Note that in Germany, Jägerschnitzel is often un-breaded.
Veal is a high-quality protein source, essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
This dish provides significant amounts of B vitamins, particularly B12 and niacin, which are crucial for energy metabolism, red blood cell formation, and maintaining a healthy nervous system.
Veal is a good source of essential minerals like zinc, which supports immune function, and phosphorus, which is vital for bone and tooth health.
The traditional and best cut is from the leg of the veal, specifically top round (Oberschale in German). It's lean, tender, and has a fine grain, which is perfect for pounding thin without tearing.
This is usually due to three things: 1) Pressing the breadcrumbs on too firmly, which glues them to the meat. 2) Not using enough hot fat in the pan. The schnitzel needs to 'swim'. 3) Not swirling the pan during frying, which helps the hot fat cook the top and create the 'soufflé' effect.
Schnitzel is best eaten immediately after frying for maximum crispiness. You can pound and bread the cutlets a few hours ahead and keep them refrigerated on a wire rack, but fry them just before serving. Reheating tends to make them less crispy.
Traditional Austrian accompaniments include a simple potato salad with a vinaigrette dressing (Erdäpfelsalat), parsley potatoes, or a cucumber salad. A lemon wedge is non-negotiable!
Veal itself is a lean protein rich in vitamins. However, because schnitzel is breaded and shallow-fried, it is higher in calories and fat. It's best enjoyed as an occasional treat within a balanced diet.
A single serving of this Veal Schnitzel (one piece) contains approximately 550-650 calories, depending on the exact size of the cutlet and the amount of oil absorbed during frying.
