A True Wienerschnitzel

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
If you're craving a taste of Austria, look no further than this authentic wienerschnitzel recipe. This classic dish features tenderized veal cutlets coated in breadcrumbs and fried to golden perfection. With its rich flavors and crispy texture, it's no wonder that wienerschnitzel has become a beloved culinary delight worldwide. Whether you're planning a special dinner or simply want to indulge in a comforting meal, this recipe is sure to satisfy your cravings for a true taste of Vienna.

Keywords: wienerschnitzel, Austria, veal cutlets, breadcrumbs, fried

A true wienerschnitzel recipe details

A true wienerschnitzel recipe, recipe Rating: 4.6
Number of votes:108

Contrary to popular belief, Wienerschnitzel is NOT German! In fact, the name gives it away: Wiener, the German word for Vienna. It is an Austrian dish, and one that relies on true simplicity to work. This is the recipe as found at Schnitzelwirt in Vienna. It can be made with almost any meat, but below I give instructions for a veal or pork schnitzel.

Ready in: 40 mins

Ingredients

Serves: 4

• 2 pounds veal loin (or pork loin)
• 1/2 cup flour
• 1 teaspoon salt
• 2 teaspoons freshly ground white pepper
• 1 tablespoon smoked paprika
• 3 eggs
• 3 tablespoons milk
• 3/4 cup coarse matzo crumbs
• 1/4 to 1/2 cup vegetable oil (grapeseed is my favourite)

Preparation method

Prep: 10 mins | Cook: 30 mins

1. Cut the loin into 4 even pieces. Between sheets of plastic wrap or waxed paper, beat with a wooden mallet (as gently as you can) until very thin (about 1/2-1/4 inch).
2. Set up a dredging station: Place flour, salt, pepper, and paprika in one bowl, and mix. In a second bowl, mix eggs and milk thouroughly. In a third bowl, place matzo crumbs.
3. Place Oil in a frying pan or saucepan, and heat to medium heat.
4. Dredge each escalope first in flour, then egg, then matzo. Place in oil, and fry at medium heat for four minutes per side.
5. Allow to drain on draining rack, then place on plate. Serve with a favoured gravy, and you have gastronomical heaven!