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My review
Vienna Schnitzel
FRANKHA
"Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork."
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Ingredients
35 m servings 542 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Heat deep-fryer to 350 degrees F (175 degrees C).
- Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
- Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
- Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.
Footnotes
- Editor's Note
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 542 calories; 25 g fat; 45.1 g carbohydrates; 31.9 g protein; 130 mg cholesterol; 333 mg sodium. Full nutrition
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Reviews
Read all reviews 104132 Ratings
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Most helpful positive review
7/25/2005
We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour...
Most helpful critical review
9/18/2005
Although this was good, it didn't taste anything like the schnitzel I've had at my local German restaurants. I'm going to keep looking for *the* recipe, but I will probably make this again becau...
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7/25/2005
We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour...
10/14/2005
Yum! Easy to prepare and tasty to eat. I didn't have cake flour, so I used all-purpose with good results. I also just pan-fried in canola oil. Served with Stacey's Fabulous Purple Potato Gra...
8/31/2005
DO NOT precook your chicken. Slice your chicken breast and using a kitchen mallet pound the meat out thin. Try sprinkling meat with garlic salt and paprika prior to breading it. My husband is Hu...
12/5/2006
This was amazing! It fried up crispy and perfect. I coated the meat, and then let it rest in the fridge for half an hour, and the breading stuck perfectly. I worked in small batches and moved th...
10/6/2005
This is great! I seasoned the meat with salt, pepper, garlic powder and paprika before breading. Also served with lemons to squeeze on top. Perfect texture! Goes great with red cabbage and potat...
7/18/2001
This is the finest veal I have ever eaten.....be sure to pound it thin, and don't burn the oil. I am anxious to try it with pork!!
9/11/2005
Great recipe. The breading has a perfect texture. I added 1/2 pkg of french onion soup mix to the bread crumbs, gave it a little more flavour, but if doing so be careful not to over salt becau...
11/9/2001
Delicious recipe--used it with pork - make sure to pound it into thin slices - and serve with lemon.