Recipe – Wiener Schnitzel

Hello everyone,

Are you hungry? If you are, I might have just the right thing for you. Today I’ve got a post for all the foodies among you. I proudly present:

How to make Wiener Schnitzel

Originally, you make Wiener Schnitzel from veal. You can also make them from pork, turkey, horse meat or chicken breasts. I really like Wiener Schnitzel made from chicken breasts. If you choose veal, buy butterflied top round steaks (also for pork and horse meat). For chicken and turkey schnitzel we use butterflied breasts.

As you will see, you’ll need flour, eggs, breadcrumbs and oil/lard. I’ll tell you how much you’ll probably need, but it’s always good to have more at home, in case you run out.

Ingredients for 4:
  • a minimum of 4 chicken breasts, or any of the above meats
  • approx. 3 cups of flour (Doesn’t really matter which one. Shouldn’t be self-raising though.)
  • 3 eggs
  • approx. 4-5 cups of breadcrumbs
  • Enough lard or oil to fry your schnitzel. It depends on how much you want to use. Do you want them to swim in fat, or do you just want them to sit comfortably in a 1-1.5 cm deep puddle of fat? 🙂
  • a pinch of salt
Instructions on How to Make Wiener Schnitzel:

Step 1: Softly pound your schnitzel on both sides. Don’t overdo it.

Step 2: Prepare three shallow bowls, e.g. soup bowls. Put the flour into the first one, the eggs into the second and the breadcrumbs into the third one. Add a pinch of salt to the eggs and whisk with a fork so the egg whites and the yolks are combined.

Step 3: Okay this is important. There are 3 little steps in this process and you can’t mix them up!

  1. Put the schnitzel into the bowl with the flour and evenly cover it with flour. There shouldn’t be any gaps.
  2. Now put the schnitzel into the bowl with the eggs and evenly cover it with eggs. Again: no gaps. (If there is excess egg on the schnitzel, just let it drip back into the bowl)
  3. The third step is to quickly put the schnitzel into the bowl with the breadcrumbs and cover it all over.

Repeat this process with all your schnitzel. When they are breaded, they are safe to lay aside on a dry and clean chopping board, or plate.

Step 4: When you’re done with all of them, heat the lard or oil in a large frying pan. When it’s hot, you can fry your schnitzel on both sides until they are golden brown.


You can serve Wiener Schnitzel with parsley potatoes (cooked potatoes with butter and chopped, fresh parsley).

If you have any more questions, feel free to ask!

Bon Appetit!

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