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My review
Wiener Schnitzel
Carolin
"Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries."
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Ingredients
35 m servings 435 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
- Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
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: 435 calories; 12.4 g fat; 51 g carbohydrates; 27.4 g protein; 169 mg cholesterol; 479 mg sodium. Full nutrition
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Reviews
Read all reviews 184229 Ratings
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Most helpful positive review
4/16/2005
My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It's a wonderful flavor (even though you m...
Most helpful critical review
9/15/2006
This is a basic recipe for Wiener Schnitzel, but I have never seen it served with ketchup before. I'm not from Germany, but in Sweden we always serve them with Caprice and Anschovies file's on t...
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4/16/2005
My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It's a wonderful flavor (even though you m...
9/14/2006
Very European, my dh is from Prague and this is a staple in our diet. To save on costs, I always purchase an entire pork loin roast, cut it in 3 portions and use for different meals. Veal is e...
11/8/2004
This recipe has been in our family for decades and I too found it messy to prepare but worth the trouble and make it regularly with both veal and chicken. Recently, I have started clarifying bu...
3/1/2006
Being from Germany, this is the way my family made Schnitzel all the time. I prefer to double dip the meat with the coating. If you also don't want to spend a lot for veal, you can use boneles...
9/20/2006
Soooo good! I used Panko (Japanese Bread Crumbs) for a more crispy coating and it was wonderful. I also followed other's advice by squeezing lemon juice over the top before serving. Wow, that...
1/22/2003
This recipe produces a classic Wiener Schnitzel , i.e. a ( preferably ) veal cutlet in the encrusted Viennese manner . Follow this recipe and you will have a delicious meal .If you are having a ...
10/13/2002
Delicious!! I served it with homemade mushroom gravy, spaetzel, green beans, and topped it off with homemade cream puffs for dessert. Tasted just like the wiener schnitzel served at Schmidt's ...
3/7/2011
I used thinly sliced pork loin and pounded it to allow for faster cooking. This is a great recipe--we lived in Germany for a year and Schnitzel was probably our favorite dish. This turned out ...