Viennese Schnitzel

Viennese Schnitzel | Roxy's Kitchen #easydinner #lunchbox #quickandeasy #recipe #fiveingredients #5licious

Viennese Schnitzel (or Wiener Schnitzel) is one of the most popular dishes in Austria and Germany. Cooking schnitzels always reminds me of our honeymoon from a few years back. We went on a road trip from Romania to Spain and Vienna was our first stop. We spent only a few hours there so our main goal was to visit the city centre including the beautiful Hofburg Palace. Just as a piece of advice, you should never ever leave Vienna without having a schnitzel! We did stop at the first restaurant we found on our way to the Hofburg Palace and ordered schnitzels… and boy, were they the biggest Viennese schnitzels I had ever seen in my life and the best I ever had!

We are not Germans but we all love schnitzels in our home : -)! This is our family’s favorite recipe for those busy weekdays and our go-to choice when it comes to packing lunch boxes!  It’s so easy to cook them and whip up a simple side dish to serve them with – just about anything goes, from mashed/boiled potatoes to fries, a fresh green salad, steamed vegetables or rice.

Time: 30 min, Prep: 15 min.  Cook: 15 min.
Servings: 6

Ingredients:

  • 6 veal cutlets (~ 0.6 kg) – you can use chicken or pork as well
  • 3 small eggs
  • 200 g bread crumbs
  • 100 g all purpose flour
  • 6 Tbsp milk
  • salt/pepper & sunflower oil for frying

Viennese Schnitzel - Ingredients

Directions:

Pound the veal cutlets evenly with a mallet until they are 0.5 cm (1/4 inch) thick. Then season with salt and pepper.

Viennese Schnitzel - Pound the veal cutlets evenly with a mallet until they are 0.5 cm (1/4 inch) thick. Then season with salt and pepper.

Lightly beat eggs and add a pinch of salt and pepper. Pour the milk over the egg mixture.

Place the flour in one bowl and the bread crumbs in another.

Heat the oil in a pan on medium heat. Coat each cutlet in flour and then dip into the egg mixture, allowing excess to drip off.

Coat with the bread crumbs and when the oil is hot place the meat in the pan.

Viennese Schnitzel - Coat with the bread crumbs and when the oil is hot place the meat in the pan.

Cook the schnitzel a few minutes on each side until golden brown.

Viennese Schnitzel - Cook the schnitzel a few minutes on each side until golden brown.

Remove from the pan and drain off the excess oil using paper towels.

Viennese Schnitzel | Roxy's Kitchen #easydinner #lunchbox #quickandeasy #recipe #fiveingredients #5licious Viennese Schnitzel | Roxy's Kitchen #easydinner #lunchbox #quickandeasy #recipe #fiveingredients #5licious

 


5licious – Recipes with Five Main Ingredients or Less
Water, oil for frying, and other essential spices in anyone’s cupboard (salt, pepper, paprika, oregano, basil,  rosemary, chili, curry, bay leaves, thyme, cinnamon , vanilla extract, sugar) do not count!

 

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Comments

  1. says

    Hi Roxy! What a great recipe – only 5 ingredients – oh this is heaven! My husband just came back from Düsseldorf and was raving about the schnitzel he had there, so I am very pleased that I found your recipe so I can make it for him! :)

    • Roxy says

      Glad you like it Ai Lin, simple recipes can be super tasty too :-P! I hope your husband will enjoy it!

  2. says

    We too love schnitzels at our house, but that could be because my dad’s family was German. I too use panko bread crumbs instead of regular ones. I like the light airyness of them.
    Thanks for sharing,
    Bev

    • Roxy says

      I was planning on making them again soon so looking forward to trying the panko bread crumbs this time :). Thanks for stopping by!

  3. says

    Yum! Schnitzel! I didn’t realize it was this easy to make! I will definitely be trying it. I’d love if you’d come link up at Tickle My Tastebudes!

    Julia @ Mini Van Dreams

    • Roxy says

      It’s indeed so easy to make and so delicious! I’ll definitely share this recipe at your next party :) ! Thanks for stopping by!

  4. says

    Roxy, I have never tried this, but honestly it’s making me hungry looking at this yummy recipe. Your photos are great!! I will make sure to pin this for my recipe list, yummy! :)

    • Roxy says

      Thanks Heather! You definitely need to give this a try, they are delicious and so easy to make :)! Thanks for pinning!

Trackbacks

  1. […] This week we leave the Southern hemisphere and fly back to Europe to enjoy some Viennese cuisine: Schnitzel!  Apparently this is one of the national dishes of Austria. This was my first time making this dish but it reminded me of tonkatsu, a Japanese deep fried pork cutlet dish.  Although similar, this was my first attempt at a paleo version.  It was also my first time working with beef tallow.  Glad to say everything turned amazing. You can find the original recipe on Roxy’s Kitchen. […]

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