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Wiener schnitzel
Pound the meat between paper to 4mm. Salt. Flour, egg, crumbs. Do not press the crumbs in hard — they need room to puff.
Questions about this dish
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.