German Wiener Schnitzel
Wiener Schnitzel is a classic German dish featuring tender veal cutlets coated in bread crumbs and fried to golden perfection, offering crispy texture and savory flavor, ideal for meat lovers.
Ingredients
Instructions
- With a meat mallet, pound the veal cutlets to 1/8-inch thickness.
- In a pie plate, beat the eggs with salt and pepper.
- On wax paper, place flour on one sheet and bread crumbs on another.
- Coat each veal cutlet in flour, dip in the beaten eggs, then coat with bread crumbs.
- In a skillet over medium heat, melt 1/4 cup of butter or margarine.
- Cook the cutlets, a few at a time, for 3 to 4 minutes per side.
- Add the remaining 1/4 cup of butter or margarine as needed during cooking.
- Garnish with lemon slices if desired.
Tips & Substitutions
For a crispier coating, use panko breadcrumbs instead of regular breadcrumbs. If veal is unavailable, you can substitute with chicken or pork cutlets. To enhance flavor, consider adding a pinch of garlic powder or fresh herbs to the breadcrumb mixture. Make sure to keep the oil at the right temperature to prevent the cutlets from becoming greasy.
Serving Suggestions
Serve the Wiener Schnitzel with a side of potato salad or a fresh green salad for a balanced meal. A light squeeze of lemon juice enhances the dish's flavor. It pairs beautifully with New Years Black-Eye Pea Dish for a festive touch. For a complete experience, consider adding a side of lingonberry sauce or homemade tartar sauce.
Storage & Reheating
Leftover schnitzel can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the schnitzel in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy. Avoid microwaving, as it may make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of German Wiener Schnitzel contains roughly 876 calories, with 13g protein, 80g carbohydrates, and 64g fat. It is an excellent source of dietary fiber (94% of the Daily Value), iron (60% of the Daily Value), and calcium (37% of the Daily Value). Note that it is relatively high in sodium, at 1332mg per serving (58% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken instead of veal for this recipe?
Yes, you can definitely use chicken cutlets in place of veal. Just ensure they are pounded to about the same thickness for even cooking. Chicken schnitzel is a popular variation and offers a similar texture and flavor profile.
How do I know when the schnitzel is cooked through?
The schnitzel is done when it is golden brown on both sides and the internal temperature reaches 165°F (75°C). You can cut into one to check that the meat is no longer pink inside. Cooking times may vary slightly based on thickness and heat level.
Is it necessary to use butter for frying?
While butter gives a rich flavor to the schnitzel, you can also use vegetable oil or a combination of oil and butter for frying. This can help achieve a higher smoke point, making it easier to cook without burning while still adding some buttery flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).