Wiener Schnitzel

After my post about Viennese potato salad, it won’t be a surprise that my next post that was inspired by my trip to Vienna is about Wiener Schnitzel. Although this is probably the most famous savory dish from Vienna (unfortunately I did not have time to try Sachertorte as well, which is of course the most famous sweet dish from Vienna), it is actually based upon an Italian dish:  cotoletta alla milanese. The Italian version is strictly from veal, but a Wiener Schnitzel can be made from either pork or veal.

A good Wiener Schnitzel is tender on the inside and very crispy on the outside. To achieve this, you need to fry it in a pretty substantive layer of hot oil. The crispy outside should brown as soon as possible, to avoid overcooking the inside.


slices of pork or veal, pounded very thin

flour for dusting




salt and pepper

plenty of vegetable oil for frying

lemon slices for garnish


Lightly season the meat with salt and pepper on both sides.

Dust with flour.

Combine eggs with a bit of milk…

…and beat.

Dip the floured schnitzel in the egg wash.

Then coat it with breadcrumbs on both sides.

Heat a layer of at least 2 cm (.8 inch) of vegetable oil to 180ºC/350ºF and add a schnitzel.

Fry it until it is golden brown on the outside, about 3-4 minutes. Make sure the temperature of the oil doesn’t drop by too much to avoid ending up with a greasy schnitzel.

Serve with erdäpfelsalat and a slice of lemon.

Wine pairing

Wiener Schnitzel mit Erdäpfelsalat is best paired with a Grüner Veltliner, a dry white wine from Austria.


Two years ago I posted about 4 types of homemade ravioli at once. Ravioli is one of my specialties. Each parcel is so delicate, but bursts with flavor.


15 thoughts on “Wiener Schnitzel

  1. I may not usually eat Wiener Schnitzel but a huge kudos to you for that absolutely perfect crust 🙂 ! One of the best I have ever seen!!


  2. Very simple and very well executed Stefan. You make it look easy. We both know it is not. So many places for the culinary car to end up in the disaster hedge, as it were.


  3. Hey Stefan!
    Just some thoughts from a german guy – the Schnitzel should be pan fried in lots of butter, clarified in that case (a huge plus in taste).
    Also Wiener Schnitzel is defined as a veal cut, pork is to be adressed as “Schnitzel Wiener Art” – schnitzel viennese style.
    Nice work none the less 🙂


    1. As addition from another german guy. You State “it is actually based upon an Italian dish: cotoletta alla milanese”. This is wrong. “Wiener Schnitzel” is original from vienna and NOT based on the italian “cotoletta alla milanese”. This was brought up by the italians and then in the process of discussion decided to be wrong.


  4. I agree with Conor. This dish is a minefield but you seem to have navigated it quite well. Your schnitzel look fantastic! Oh, to have a taste! 🙂


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