Wiener Schnitzel

Name: Wiener Schnitzel
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Ingredients: 300 grams fresh veal shank; 2 Eggs; 200 grams Breadcrumbs; 100 grams All-Purpose Flour; Water; 400 grams Ghee; Lemon Slice

1 hrs 0 min·301 ViewsTranslated

Roland

49 Recipes

A good Wiener Schnitzel is pan-fried in more butter than the veal weighs. Fresh, cold-stirred cranberries with homemade potato salad make Wiener Schnitzel a luxurious classic.

Allergens

Halal

Lactose-Free

1,803kcal

2 Portions · 625 g

Protein

100 g

Carbohydrates

186 g

Fat

69 g

Fiber

14 g

German Food Composition Database (BLS) – the German national nutrient database.
Swiss Food Composition Database – for ingredients the BLS does not cover.
AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

fresh veal shank300 grams
Eggs2
Breadcrumbs200 grams
All-Purpose Flour100 grams
Water
Ghee400 grams
Lemon Slice

Preparation

1
Prepare the breading station: One large, flat plate each for breadcrumbs, whisked eggs, and flour.
2
Freezer bag and meat mallet.
3
Butter is significantly more expensive than vegetable fats or chemical butter phases. Clarified butter is even more expensive than regular butter. But trust me, if you're already buying an expensive veal leg for your expensive schnitzel, then invest a few more euros in really good clarified butter. Clarified butter not only doesn't brown or burn, but it simply tastes a thousand times better than anything else.

Cooking

4
Cut the veal leg into slices of approx. 150 grams.
5
Halve each slice of meat so you have relatively thick pieces weighing 75 grams.
6
Pound the meat pieces into schnitzels 0.3 - 0.5 cm thick.
7
Melt the clarified butter in a large pan.
8
Moisten the pounded meat pieces under running water.
9
Roll the moistened meat pieces in flour.
10
Roll in the whisked egg.
11
Roll in the breadcrumbs.
12
Place the breaded schnitzel in the pan over high heat.
13
Continuously move the pan back and forth so the schnitzel doesn't stick to the bottom. The schnitzel should swim in the clarified butter, and the melted clarified butter should be able to flow over the surface of the schnitzel when you swirl the pan.
14
Pan-fry each side until the desired golden-brown color.