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Wiener Schnitzel
A thin, breaded and pan-fried veal or pork cutlet — the most iconic dish in German and Austrian cuisine.
16 min
Prep
5 min
Cook
Easy
Difficulty
8
Ingredients
6
Steps
Ingredients
Servings
- 1 pork or veal escalope (about 150 gm)
- 2 tbspn plain flour
- 1 egg, beaten
- 4 tbspn breadcrumbs
- 2 tbspn butter
- 1 tbspn vegetable oil
- Salt and pepper
- 1 lemon wedge, to serve
Method
- 1
Place the escalope between two sheets of cling film and bash with a rolling pin until about 5 mm thick.
- 2
Season the flour with salt and pepper on a plate. Put the beaten egg in a shallow bowl and the breadcrumbs on another plate.
- 3
Coat the escalope in flour, shaking off the excess, then dip in egg, then press into the breadcrumbs, coating evenly.
- 4
Heat the butter and oil in a frying pan over a medium-high heat until the butter foams.
- 5
Fry the schnitzel for on each side until golden brown and crispy.
- 6
Drain on kitchen paper and serve immediately with a lemon wedge.
Notes
- Shake the pan gently while frying — this helps the coating puff up and stay crispy.
- Serve with potato salad, fries, or a simple green salad.
- Traditionally made with veal, but pork loin works perfectly.