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Viennese Schnitzel

May 18, 2014 by Roxy

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!

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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Filed Under: 5licious, Austrian, Beef/Veal, Main Course Tagged With: five-ingredient recipe, quick and easy dinner recipes, snitel, Viennese schnitzel, Wiener schnitzel

Comments

  1. Stephanie says

    May 31, 2014 at 12:52 AM

    Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    • Roxy says

      June 9, 2014 at 7:18 AM

      Thanks for hosting the party and for pinning, Stephanie!

  2. Ai Lin says

    May 28, 2014 at 8:16 AM

    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

      June 9, 2014 at 7:17 AM

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

  3. Beverly says

    May 27, 2014 at 11:03 AM

    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

      June 9, 2014 at 7:13 AM

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

  4. Julia says

    May 27, 2014 at 8:47 AM

    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

      June 9, 2014 at 7:08 AM

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

  5. Heather says

    May 19, 2014 at 11:55 PM

    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

      May 20, 2014 at 12:13 AM

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

  6. tom says

    May 19, 2014 at 4:19 PM

    Have you ever tried panko crumbs with the schnitzels?

    • Roxy says

      May 19, 2014 at 11:51 PM

      I haven’t but would love to try it out, I heard they are crispier than the regular crumbs 🙂 .

Trackbacks

  1. SYD✈VDD⦁ Viennese Schnitzel – Peripatetic Paleo says:
    May 15, 2016 at 10:06 PM

    […] 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. […]

  2. Viennese Schnitzel | Yummy Food Ideas says:
    January 5, 2015 at 3:03 PM

    […] Read full preparation method Step by Step Pictures […]

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