Wiener Schnitzel (veal or pork)

One of the first things people think of when Austria is mentioned is Wiener Schnitzel. The term "Wiener Schnitzel" is a protected geographical indication of Austria and Germany, meaning, only veal can be used to make Schnitzel. If pork is used, it must be indicated to denote the difference, such as "Schwein Schnitzel" or "Schnitzel vom Schwein". The Austrians usually serve Schnitzel with potato salad or boiled potatoes with butter and parsley.

The Germans enjoy schnitzel as well, mainly pork, either plain, fried, or with different sauces. The Swiss often times eat it on a bun with lettuce (referred to as "salad" here) and a special sauce. Schnitzel is also popular in the Czech Republic, and many other countries have their own versions of this dish.

This is another case where the simplest of ingredients make for a delicious dish. This is nothing fancy or complicated, and good food doesn't have to be. Garnish the Schnitzel with a slice of lemon, and take a trip back to the old days of Vienna with every bite.

Wiener Schnitzel (veal or pork)

Serves 4-6


  • 4-6 veal or pork cutlets, pounded to about 1/8 - 1/4" thick
  • salt
  • flour
  • 4 eggs, beaten
  • bread crumbs
  • oil for frying
  • lemon wedges


In a medium bowl or plate, season some flour with salt. In another dish, whisk the eggs. In a third dish, add the bread crumbs. Dredge the pounded meat into the flour, shaking off excess, then into the eggs (again, shake off excess), then into the bread crumbs, coating evenly.

Coat the bottom of a large frying pan with a few tablespoons of oil. Heat the oil to medium high heat. Fry the cutlets, depending on size, about two or three at a time, until golden brown and crispy on each side, and cooked through, about 10 minutes total.

Serve the Schnitzel with lemon wedges and potato salad, or boiled potatoes with butter and parsley.

From Österreichische Küche cookbook

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