Recipe: the ultimate Wiener schnitzel

A Wiener schnitzel may seem so simple, but creating the perfect one requires making sure everything goes right. For example, how do you get a perfectly brown crust with those bubbles? We’ll help you with this recipe for the ultimate Wiener schnitzel.

A true Wiener schnitzel is made from flattened veal, taken from the (top) round. And this is how Austrian chef and FavorFlav friend Michael Wolf makes this classic. Fried in lard. With a perfectly souffléed crispy crust.

Important! Breadcrumbs

Because there are so few ingredients, the quality of each ingredient is extremely important. The same goes for the breadcrumbs. The best breadcrumbs are homemade. To make them, toast white bread (without the crust) for approximately 30 minutes at 150 ºC. Let the bread cool and grind it finely in a food processor. Don’t feel like doing that? Regular breadcrumbs or Japanese panko are fine too.

What do you eat with it?

In Austria, people like to eat lukewarm potato salad with schnitzel. To make it, boil potatoes until tender in 25 to 30 minutes. Cut them into wedges and mix the potatoes with a mustard vinaigrette, finely chopped shallot and coarsely chopped parsley. Are you already salivating? Good, because you need to be hungry for a Wiener schnitzel. We like to make this warm potato salad by Julius Jaspers.

How to make the ultimate Wiener schnitzel in 5 steps

Step 1. Flatten your schnitzel

Place the veal schnitzels one at a time between 2 layers of plastic wrap and gently flatten them with a heavy object (for example, a rolling pin or the bottom of a frying pan) until you have a thin schnitzel 3 to 4 millimeters thick (or have your butcher do this). A proper Wiener schnitzel, as served in Vienna, generously hangs over both sides of your plate.

Step 2. Place your schnitzel in cold water

Before breading and frying, first place the schnitzels in a bowl of cold water for 2 minutes. The meat absorbs moisture that evaporates during frying, allowing the crust to soufflé better. Remove the meat from the water and pat dry with paper towels.

Step 3. Coat your schnitzel in flour

Season the meat with salt and pepper on both sides. Beat the eggs with 20 milliliters of oil, salt and pepper. Place the flour, eggs and breadcrumbs in 3 separate plates. First coat the meat in flour, then in egg and finally in breadcrumbs. The order is important. The flour helps the egg adhere better. The egg helps the breadcrumbs stick better. Press the breadcrumbs on with the blade of a large chef’s knife so they adhere well everywhere. If necessary, carefully tap off any excess flour and breadcrumbs.

Step 4. Fry your schnitzel until nicely browned

Heat the lard over medium heat (Schmaltz is what it’s called in Austria), or use vegetable oil and a knob of butter for flavor. You may use a generous amount of fat (at least 2 centimeters of melted fat or oil), and the pan must be very hot. Carefully place the schnitzels in the pan. Fry the schnitzels for 2 to 3 minutes per side until golden brown, while continuously shaking the pan. During frying, the crust should lift away from the meat, like a soufflé. Make sure you use a large enough pan; otherwise, use 2 pans. There should be 1 centimeter of space between the pieces of meat. The fat should start bubbling immediately, as if you were deep-frying.

Step 5. Drain and garnish your schnitzel

Remove the schnitzels from the pan and drain on paper towels. Place them on a plate or serving dish. Garnish with lemon slices and parsley. In Austria, they like to serve it with lukewarm potato salad.

Wine tip for your schnitzel

What do you drink with such a deliciously crispy piece of meat? Anything! A smooth red wine, such as Pinot Noir, works. But I prefer white. And there are plenty of options. Chardonnay, Riesling, Pinot Blanc; they all work!

Still, I’m going for my favorite spring wine that works all year round: Pinot Grigio. A wine that many people enjoy (and let’s be honest, you don’t eat a schnitzel like that on your own) and that pairs perfectly with food. Pinot Grigio often has refreshing acidity and a hint of lightly chalky minerality. Delicious with a schnitzel and lemon!

Also read:

• 7x the most delicious schnitzels from around the world
• Old school: chicken Kiev
• Crispy, creamy chicken cordon bleu