Wiener Schnitzel: The Golden Standard of European Comfort Food
Introduction
Few dishes are as iconic and satisfying as Wiener Schnitzel—the thin, breaded cutlet fried to crispy perfection and traditionally made with veal. With roots in Austrian cuisine, this dish has captured hearts worldwide thanks to its golden crust and juicy interior. Pair it with a side of crisp pommes frites and a wedge of lemon, and you’ve got a timeless meal that’s both simple and elegant.
Why I Love This Recipe
There’s something about the contrast of the delicate, crunchy coating and tender meat inside that makes Wiener Schnitzel utterly irresistible. This version adds a homemade touch with fresh-cut fries and the option to use veal, pork, or chicken—making it flexible, affordable, and family-friendly. Plus, it cooks up fast, making it great for both weeknight dinners and special occasions.
Ingredients
For the Schnitzel:
- 4 veal cutlets (or thin pork loin/chicken breast), pounded to ¼ inch thick
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups fine breadcrumbs (use Panko for extra crisp)
- Vegetable oil or clarified butter, for frying
- Lemon wedges, for serving
For the Fries (Pommes Frites):
- 2 large potatoes, cut into fries
- Oil for deep frying
- Salt, to taste
Swaps and Notes
- Meat Options: Veal is traditional, but pork or chicken makes a great substitute.
- Breadcrumbs: Panko adds extra crunch, while traditional breadcrumbs give a smoother crust.
- Clarified Butter vs. Oil: Butter adds flavor, oil is more accessible. You can blend both.
- Shortcut Fries: Frozen fries work in a pinch, but homemade is worth it.
Step-by-Step Instructions
- Prep the Cutlets
Season both sides of the pounded cutlets with salt and pepper. - Set Up Breading Station
Prepare three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs. - Bread the Cutlets
Dredge each cutlet in flour (shake off excess), dip in egg, then press into breadcrumbs firmly. - Make the Fries (First Fry)
Rinse cut potato fries in cold water. Pat dry. Heat oil to 325°F (160°C) and blanch fries for 5–7 minutes until soft but pale. Remove and drain. - Fry the Schnitzel
In a large skillet, heat 1 inch of oil or clarified butter over medium-high heat. Fry cutlets 2–3 minutes per side until golden. Drain on paper towels. - Fries (Second Fry)
Raise oil temperature to 375°F (190°C). Fry blanched potatoes 2–4 minutes until crisp. Drain and salt immediately. - Serve It Up
Plate schnitzels with a lemon wedge and generous pile of hot fries.
Tips for Success
- Pound Meat Evenly: Ensures fast, even cooking and tenderness.
- Don’t Overcrowd the Pan: Fry one or two cutlets at a time for best crispiness.
- Double Fry Your Fries: The secret to restaurant-style crispness.
- Serve Immediately: Both the schnitzel and fries are best hot and fresh.
Serving Suggestions & Pairings
Serve with:
- This Mexican Chicken and Rice Casserole for a filling meal
- These Sheet Pan Quesadillas as a fun side or appetizer twist
- A light green salad or cucumber-dill salad to balance the richness
Storage & Leftover Tips
- Fridge: Store schnitzel and fries separately in airtight containers for up to 3 days.
- Reheat: Use an oven or air fryer for schnitzel to retain crispness. Avoid microwaving.
- Freeze: Breaded (uncooked) schnitzels freeze well—just thaw and fry when ready.
More Recipes You’ll Love
- These Easy Turkey Wings Are My Favorite Comfort Food for Lazy Sundays
- This Cajun Chicken Sausage Gumbo Is My Favorite Bowl of Southern Comfort
- This Tomato Skillet with Okra and Sausage Is My Favorite Quick Dinner Packed with Southern Flavor
Final Thoughts
Wiener Schnitzel is more than a meal—it’s a tradition. With this easy, detailed guide, you can bring the flavors of Austria to your kitchen and enjoy a meal that’s as fun to cook as it is to eat.
Try it, tweak it, and make it your own! Tag @ChefManiac or drop a comment with your schnitzel spin. For more crispy, golden comfort food, follow along for weekly recipe drops.
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