Wiener Schnitzel


Wiener Schnitzel with Parsley Butter Potatoes - The idea of coating meat with bread crumbs before cooking arrived in Austria during the 19th century, and in Vienna the recipe and technique were perfected. This recipe is from Austrian Master Chef Toni Mörwald, proprietor of Vienna’s Michelin-starred restaurants Relais & Châteaux. Learn how to make this classic dish that’s known today by every German and found in most German restaurants.

A popular variation is made with pork instead of veal, because pork is cheaper than veal (usually about half the price). To avoid mixing up different products, the Austrian and German food committees have decided that a "Wiener Schnitzel" must be made of veal. A Schnitzel made of pork can be called "Schnitzel Wiener Art" or "Wiener Schnitzel vom Schwein". The Verwaltungsgericht Arnsberg 2009 decided about the acceptability of the latter name. The result was that in common parlance in Germany, a "Wiener Schnitzel" no more referred exclusively to a veal dish, but instead to a breaded steak in general.




Four veal cutlets, one-half inch thick

Salt and pepper

Light oil (e.g., sunflower oil)

One-quarter cup flour

Two whole medium size beaten eggs

One cup breadcrumbs

Melted butter and/or lard (a mixture of half and half is ideal) sufficient to cover your frying pan to a depth of one-third to half an inch


One and one-half pounds small new potatoes

One-half cup butter

Two tablespoons fresh Italian parsley, finely chopped


Return to recipes >Recipes_From_Around_the_World.htmlRecipes_From_Around_the_World.htmlshapeimage_2_link_0

Gently pound veal cutlets with a meat mallet to make them very thin and flat, about one-quarter inch thick. (Hint: For ease of cleanup, you can place each cutlet between two sheets of plastic wrap or wax paper first; if you do not have a meat mallet, you can use a heavy pan or flat griddle.) Sprinkle the flattened cutlets with salt and pepper, then rub with light oil or apply cooking spray.

Set up three shallow dishes, one with the flour, one with the beaten eggs and one with the breadcrumbs. Coat each cutlet well first with flour, then eggs, then breadcrumbs.

Heat a sturdy frying pan butter and/or lard until melted; carefully place cutlets in pan. The melted fat must cover the cutlets well. Do not crowd the pan—you will probably want to cook them two at a time. Agitate the pan gently as the meat is cooking to ensure that the cutlets do not stick to the bottom. As the cutlets float in the oil, the breadcrumb coating will form a light, puffy crust around the meat and

will not retain too much of the cooking fat. Cook 3 to 4 minutes over medium heat until the cutlets begin to brown, then turn them over and cook another minute or two until both sides are golden brown. Remove from fat and place on a paper towel to drain. Salt the finished cutlets lightly.

To make the potatoes, boil them in their skins in salted water for about 20 minutes or until they can be easily pierced with a fork. Drain the water and place them back on the stove for a minute or two, uncovered, to steam them a bit. Peel the cooked potatoes, slice into small wedges and put them in a serving dish. Melt the butter and pour over potatoes; sprinkle with chopped parsley.

Serve cutlets with potatoes and garnish with lemon slices. Goes well with a sweet white wine such as a muscatel.