Wiener Schnitzel has always been more than just a meal for me—it’s a time capsule of love, laughter, and cherished family moments. Growing up in Germany, Sundays were our special family days, and this dish was often the star of the show. My little brother had a special name for it: “Grosse Portion,” which translates to “big portion.” Every time Mom or Dad asked him what he wanted for lunch, his answer was always the same — Wiener Schnitzel, French fries, and green peas, his favorite vegetable.
The kitchen was a bustling hub of activity on those Sundays. All four of us would gather to prepare the meal. Mom would expertly bread the schnitzels, Dad would handle the frying, and my brother and I would help with peeling potatoes or setting the table. The smell of sizzling schnitzels would fill the air, and the sound of laughter made those moments unforgettable. Even now, as I prepare this dish in my own home, I’m transported back to those happy Sundays. I can’t wait to share this authentic Wiener Schnitzel recipe with you, along with a piece of my childhood.
Why You’ll Love This Recipe
- Timeless Flavor: The crispy, golden crust and tender meat make this dish a crowd-pleaser.
- Family-Friendly: Perfect for bringing everyone together at the dinner table.
- Simple Ingredients: Uses ingredients you probably already have in your kitchen.
- Versatile: Works with different types of meat, so you can adapt it to your taste.
- Comfort Food at Its Best: A nostalgic dish that warms both the heart and the stomach.
The History of Wiener Schnitzel
Wiener Schnitzel, meaning “Viennese cutlet,” is a dish that originated in Austria but quickly became a beloved staple in German cuisine. Traditionally made with veal, it’s a thin, breaded, and fried cutlet that’s crispy on the outside and tender on the inside. The dish gained popularity in the 19th century and has since become a symbol of comfort food across many European countries.
While veal is the traditional choice, modern adaptations often use pork schnitzel or chicken schnitzel, making it more accessible and affordable. The dish is typically served with a wedge of lemon, potato salad, or French fries, creating a perfect balance of flavors and textures.
Homemade vs. Restaurant Made
While restaurant-made Wiener Schnitzel can be convenient, nothing beats the homemade version. When you prepare it at home, you have control over the quality of the ingredients and the seasoning. Plus, making it yourself allows you to create those special family moments that turn an ordinary meal into a cherished memory.
In a restaurant, the schnitzel is often pre-breaded and frozen, which can affect the texture and flavor. At home, you can ensure the breading is fresh, the meat is tender, and the frying is done to perfection. Trust me, the extra effort is worth it!
Fun Facts About Wiener Schnitzel
- Protected Name: In Austria, the name “Wiener Schnitzel” can only be used for dishes made with veal. If it’s made with pork or chicken, it must be labeled differently.
- No Seasoning in Breadcrumbs: Traditionally, the breadcrumbs used for schnitzel are plain, with all the seasoning added to the meat.
- Lemon Wedge Tradition: The lemon wedge served with schnitzel isn’t just for garnish—it’s meant to be squeezed over the meat to enhance its flavor.
- World Record: The largest Wiener Schnitzel ever made weighed over 1,200 pounds and was cooked in Austria in 2019.
- Cultural Icon: Wiener Schnitzel is so iconic in Austria that it’s considered one of the country’s national dishes.
💡Tips & Tricks and Variations
- For Extra Crispiness: Use panko breadcrumbs for a lighter, crunchier texture.
- Meat Options: Veal is traditional, but pork loin and chicken breast are excellent alternatives.
- Seasoning: Add a pinch of paprika or garlic powder to the flour for extra flavor.
- Cooking Oil: Use neutral oils like vegetable or canola oil for frying to avoid overpowering the flavor of the schnitzel.
- Side Dishes: Serve with potato salad, French fries, or even a fresh cucumber salad for a refreshing twist.
Notes for Ingredients
- While veal is traditionally used in the original authentic Wiener Schnitzel recipe, it can be challenging to find in the US. As a result, boneless pork loin chops or chicken breasts, thinly sliced and pounded, are commonly used as excellent alternatives for this recipe.
- Flour is used as a first step of the breading, but I don’t always use this step.
- Eggs are beaten and meat is dipped into it.
- Breadcrumbs are used for coating the meat and gives the meat the crispness we all love. Usually plain breadcrumbs are used, but sometimes I use the seasoned one as well. (see ingredient photo)
- Salt and pepper, to taste
- Vegetable oil is best for frying.
- Lemon wedges are not only used for decoration, but also for flavor enhancement.
How to make Wiener Schnitzel
- Prepare the Meat: Slice and pound the meat to about ¼-inch thickness. Season both sides with salt and pepper.
- Set Up Breading Station: Place flour, beaten eggs, and breadcrumbs in separate shallow dishes.
- Bread the Meat: Dredge each piece of meat in flour, then dip in egg, and finally coat with breadcrumbs. Press gently to ensure the breadcrumbs stick.
- Heat Oil: Heat vegetable oil in a large skillet over medium-high heat.
- Fry the Schnitzel: Fry each piece for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve hot with lemon wedges and your choice of side dishes.
Storage and Freezing
- Storage: Leftover schnitzels can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) to maintain crispiness.
- Freezing: Bread the schnitzels but don’t fry them. Freeze them uncooked on a baking sheet, then transfer to a freezer bag. When ready to cook, fry them directly from frozen—no need to thaw!
FAQ – Wiener Schnitzel Recipe
Can I make this recipe gluten-free?
Yes! Use gluten-free flour and breadcrumbs to make this dish gluten-free.What’s the best oil for frying schnitzel?
Neutral oils like vegetable or canola oil are ideal for frying schnitzel.Can I bake the schnitzel instead of frying it?
Yes, but it won’t be as crispy. Bake at 400°F (200°C) for about 20 minutes, flipping halfway through.Can I use turkey instead of pork or chicken?
Absolutely! Turkey works just as well and offers a leaner alternative.Why is my schnitzel not crispy?
Make sure the oil is hot enough before frying. Also, avoid overcrowding the pan, as this can lower the oil temperature.
Wrapping Up
Wiener Schnitzel is more than just a recipe — it’s a celebration of family, tradition, and the joy of cooking together. Every bite takes me back to those Sunday afternoons in the kitchen with my parents and brother, laughing and sharing stories. I hope this dish brings as much warmth and happiness to your home as it does to mine.
Traditional Wiener Schnitzel Recipe: Crispy, Golden, and Authentic German Flavor
Transport yourself to the heart of Germany with this authentic Wiener Schnitzel recipe. Made with perfectly breaded veal, pork or chicken, this dish is fried to golden perfection and served with classic sides like potato salad or French fries. A timeless recipe that brings warmth, nostalgia, and incredible flavor to your table.
Ingredients
Instructions
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Take boneless pork loin chops, place them on a flat surface and pound them to they are nice and thin. If you use chicken breast slice them at least two times horizontally to get this fillets.
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Season them with salt, pepper and paprika. If you use flour, coat both sides with flour and then dip them into the eggs. Let the egg run down a bit and then move the meat into the breadcrumbs. Make sure all the meat is covered. Do this it hall the meat pieces.
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Either fry the meat in an oil fryer or use a pan and use a good amount of oil for frying. I usually just use a pan. Once both sides are golden brown remove the meat and place on a tray.
This is best with potato salad or French fries. Use some lemon wedges for decoration, but also squeeze the lemon juice over the meat for flavor enhancement.
Enjoy!
