Wiener schnitzel
Wiener Schnitzel
Veal (or pork), pounded, breaded, swimming in butter-fat — Vienna's cutlet. Lemon, potato salad, no sauce on top.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Wiener Schnitzel.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 15 min
- Rest
- None
- Total
- 35 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- A bit special$16–28 USD · indicative, not a store price
About
Wiener Schnitzel is a thin veal cutlet, flour-egg-crumb, fried in plenty of fat so the breading soufflés away from the meat. Pork schnitzel is the weekday version and should be called that. Lemon, parsley potatoes or potato salad. A lake of gravy is a different country's cutlet. Pound veal (or say pork if that is what you have) until thin and even. Season, then flour, beaten egg, and fine crumbs. Fry in enough fat — clarified butter or a mix — that the breading soufflés away from the meat in bubbles. Drain. Lemon, not a lake of gravy. Parsley potatoes or potato salad on the side. A thin, dry crumb that fuses to the meat is a different cutlet. Eat it immediately.
Ingredients
- Pork, or veal loin, 2 thin steaks400 g
- Wheat flour40 g
- Egg2 large
- Panko, or fine breadcrumbs80 g
- Butter40 g
- Neutral oil80 ml
- Salt4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Pound the meat between paper to 4mm. Salt. Flour, egg, crumbs. Do not press the crumbs in hard — they need room to puff.
12 minStep 2
Fry in 1cm oil-and-butter at medium-high, swirling the pan so fat washes over the top, 2–3 minutes a side until gold.
8 minStep 3
Drain. Lemon. Potato salad. No ketchup if you can help it.
3 min
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 10 October.
Substitutions
Veal → Pork loin
Schnitzel Wiener Art. Still pound it thin.
Tips
- The cutlet should wave in the pan. That is the soufflé.
- Call pork pork. Vienna is listening.
History & culture
Viennese restaurant identity. The puff of the crumb is the craft. Eat it immediately. Viennese restaurant identity, with strong opinions about veal. The puff of the crumb is the craft people watch for. Pork schnitzel is the weekday plate and should be labelled pork. A slice of lemon is the sauce. Cucumber salad is a common neighbour. It is not chicken parmi and it is not a diner fried steak.
Related to Italian cotoletta stories and 19th-century Vienna. The name is protected for veal in Austria. Related to Italian cotoletta stories that Vienna made its own in the nineteenth century. In Austria the name Wiener Schnitzel is reserved for veal. That is a labelling rule, not a morality play. Home cooks using pork should call it pork schnitzel and still fry it in enough fat to lift the crumb.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Wiener schnitzel take?
35 min all in — 20 min prep, 15 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 2 cutlets. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Eggs, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Veal → Pork loin. Schnitzel Wiener Art. Still pound it thin.
Any tips from this recipe?
The cutlet should wave in the pan. That is the soufflé. Call pork pork. Vienna is listening.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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