Original Wiener Schnitzel Done At Home
Homemade original wiener schnitzel served with a delicious salad
- 2 veal cutlets
- 3 egg whites or 2 eggs
- 2 tbsp all-purpose flour
- 60 g breadcrumbs
- 3 tsp lemon juice
- 1 tbsp olive oil
- oil for frying
- 2 tsp sweet paprika
- salt and pepper to taste
- 2 large potatoes
- 1 red onion
- 1 green onion
- some pickles
- 1-2 tbsp mayo
- salt and pepper to taste
- Meat mallet
- Salad bowl
- Chopping block
I said it before, but I will say it again. I love Austria, and therefore I love going there and eating their food. Unfortunately, for the last year, traveling was not an easy task, so I had to improvise.
After making a perfect Ski Slope Breakfast a while back, I decided to go with an original wiener schnitzel. Honestly, the result was perfect.
Because of this, let me tell you how to make wiener schnitzel at home and travel to Austria with each bite.
- Take any white skin your cutlets might have. They will remain hard to chew even after cooking.
- Place each of your cutlets on a chopping block, and using a meat mullet, start beating them. You want your pieces to be as thin as possible - a couple of millimeters thick.
- Season with salt, pepper, and paprika and place them on a flat dish or a tray. Mix the olive oil with the lemon juice and rub your meat pieces with the mixture. Cover with foil and leave them in the fridge for about an hour.
- In the meantime, wash your potatoes and place them in a pot. Cover with water and boil them until fork tender. Since the potatoes are boiled uncut, this might take 35-45 minutes.
- When the potatoes are cooked, drain the water and leave them to cool.
- Peel the skin and cut them into small cubes - add them into a salad bowl.
- As a sour layer, I used pickles, some pickled jalapeno, and marinated red peppers, but you can use any kind you like. Just chop them along with the onion and add them to the bowl.
- Pour the mayo in and season with salt and pepper. Stir to combine, cover and let it sit in the fridge until you are ready to serve.
- Let's return to the meaty part.
- Take them out of the fridge and drain any excess liquid they might have. Coat both pieces in flour, soak them in the beaten eggs, then finally cover them in bread crumbs.
- Heat up the frying oil and fry the cutlets for 3-4 minutes on each side or until golden.
- When ready, take them out on a paper towel to absorb some of that oil.
- Serve with the potato salad, and if you have, some cranberry jam is a very traditional part of this dish.
If you want to know a thing or two about the wiener schnitzel origin, then let me tell you that it goes all the way back to the 19th century, and some sources say that it could have been inspired by the Italian dish cotoletta alla milanese.
Now, regardless of how it got to be served at emperor Franz Joseph's court, today this recipe is served all over the country.
This means that if you go to Austria for wiener schnitzel, Vienna is not the only city you will find it in the menus.
* If you don't like veal, you can replace the meat with some pork cutlets.
** If you prefer other side dish but don't know what to serve with wiener schnitzel, then you can choose some roasted potatoes, some green beans, or maybe a green salad
*** Looking for a dessert that will match your dinner, then check out our Apple Strudel.
**** Don't forget to tag us on Instagram when making this recipe.
Nutrition Facts / Serving
- Calories 671
- Total Fat 45 g
- Cholesterol 106 mg
- Sodium 1427 mg
- Potassium 224 mg
- Total Carbohydrate 32 g
- Sugars 1 g
- Protein 32 g