Wiener Schnitzel
The Original Wiener Schnitzel with Veal. Served with “Bratkartoffeln” (pan-fried potatoes), lemon, and a side of lingonberry jam.
INGREDIENTS (4 Portions)
4 Butterflied veal cutlets or veal scallopini
Salt & pepper
1 cup flour
2-3 eggs
1 tbsp milk
1 cup breadcrumbs or panko
1-2 cups ghee / clarified butter
1 lemon, organic
Lingonberry jam
Filtered water
UTENSILS
Large frying pan
Meat pounder
Parchment paper or a large freezer bag
SIDES
Bavarian potato salad
Pan-fried potatoes (“Bratkartoffeln”)
The Original Wiener Schnitzel is famous for its wafer-thin, tender meat and a very light, crispy, wavy crust.
While it is quite a simple dish, there are three things you must pay attention to for the perfect Schnitzel:
1) Carefully pound the veal cutlets as thin as possible to make them tender.
2) Do not press down on the batter with your hands, as this prevents the crust
from fluffing up. I recommend using two forks to transfer and flip carefully.
2) Use enough ghee or clarified butter so that the Schnitzel can float in it.
01
Place the butterflied veal cutlets between parchment paper or in a large freezer bag. Carefully pound the meat until it reaches approximately 1/8 inch thickness. Or ask your butcher to do that for you. Season the veal cutlets with salt and pepper on both sides.
02 (optional)
Lightly moisten your fingers with filtered water and gently sprinkle a small amount of water over the meat. Alternatively, use a spray bottle to mist the meat with just a few spritzes. This step is optional, but many chefs recommend it, as it prevents the batter from adhering too closely to the meat, allowing it to develop the characteristic rippled texture of an authentic Wiener Schnitzel.
03
Prepare the “breading line” with 3 large plates: one with flour, one with whisked eggs, and one with breadcrumbs.
04
Batter the cutlets:
Step 1: Coat the veal cutlets in flour, shaking off any excess.
Step 2: Dip the floured veal cutlets in the egg, ensuring they are fully covered without pressing down.
Step 3: Place the egged veal cutlets on the breadcrumbs. Do not press with your fingers to keep the crust fluffy. Carefully turn them over to coat the other side.
05
Prepare a dinner plate with a double layer of kitchen paper and set aside. On medium heat, melt the ghee or clarified butter in a pan. The pan should have enough clarified butter for the Schnitzel to float. Gently swirl the pan so that the ghee bastes the Schnitzel. Fry for about 5 minutes on medium heat until golden brown, then use kitchen tongs to flip and fry for another 5 minutes on the other side, gently swirling the pan. It is crucial not to touch the batter so that it gets wavy and fluffs up for an authentic look and taste.
06
Serve the Schnitzel with Bavarian potato salad or pan-fried potatoes, accompanied by a slice of lemon and lingonberries.
VARIATIONS
“Schnitzel Wiener Art”: While veal is the original type of meat, many Bavarian restaurants serve pork or chicken Schnitzel.
“Munich Style” Schnitzel: Add a thin layer of creamed horseradish to the meat before battering.
“Jägerschnitzel“: Serve with a mushroom cream sauce and Spaetzle.
“Cordon Bleu”: Filled with Swiss cheese and ham, this is a classic dish that originated in Switzerland and has become a beloved culinary tradition in Bavaria as well. While traditional Cordon Bleu uses veal, many versions use chicken or pork.
“Vegetarian Schnitzel”: Batter and fry celery root, zucchini, or mushrooms.