Vienna Schnitzel

  • Vienna Schnitzel
  • Vienna Schnitzel
  • Vienna Schnitzel
  • Vienna Schnitzel
Ranked: 193rd

Rated 4.77 out of 5 based on 13 votes


  • 4 x veal or pork schnitzel, each 150 g
  • 2 x eggs, lightly beaten
  • 8 Tbls flour
  • 1 tspn oil
  • 250 g dried breadcrumbs
  • 200-300 ml oil for frying
  • 1 kg potatoe
  • 50 g butter
  • 1/2-1 cup hot milk
  • 350 g frozen spinach
  • 500 ml milk
  • 3-4 Tbls butter
  • 2 x garlic cloves
  • 2 Tbls flour
  • 1-2 Tbls salt
  • 1 pinch pepper
  • 4 tspn vegeta seasoning (available in safeway, coles & deli shops)


These popular Austrian schnitzels are crispy golden on the outside, tender and juicy on the inside, yet with wrinkled and slightly inflated coat.

Frying method plays a major role in the originality of schnitzels and this method is used to get an authentic Austrian Vienna schnitzel. Its all about frying method and freshness.

Its a very popular dish in every restaurant in Europe. Chefs, in Austria, competes who will make bigger schnitzel.

Preparing Schnitzels

1. Use meat mallet to flatten meat carefully, not to perforate meat. Flattened schnitzels should not be too thin because it will lose juices and ‘coat’ of crumbs will prevail in relation to the meat (6-7 mm thick).

2. Sprinkle one side with salt and pepper and the other side with 1 tspn Vegeta seasoning. Vegeta is slightly salty vegetable seasoning which adds exceptional taste to meat and is GMO free. It can be omitted if not available.

3. Whisk eggs with 2 Tbsp milk and 1 Tbsp oil for 1 minute (the purpose of oil is to better bind breadcrumbs to meat).

4. Place breadcrumbs in a shallow container and flour into another one.

5. Take one schnitzel, coat it in flour, then dip in eggs and last in breadcrumbs. Press crumbs firmly with fingers to stick to eggs coating.

6. Do not delay frying. Prepared coating in advance will never produce wrinkled and inflated coat.


1. Covered the bottom of skillet with oil by about 1 cm and heat it on between medium to high flame (some part of oil can be replaced will butter).

2. Place coated meat immediately into skillet and fry it on each side for 2 minutes, just to get a golden crust (two schnitzels at the time). Lower the flame immediately to between low and medium flame and continue frying.

3. This part of method is the most important : carefully slide skillet up and down, also left and right on stove, at least every 20-30 seconds, until wrinkled and inflated coat forms (3-4 minutes). Be aware of hot oil.

4. Turn schnitzels upside down and continue with instruction 3. When turning schnitzels do not perforate the coat or meat as air and juices will leak out. Once schnitzels are cooked put them on paper towel to drain excess fat.

5. Repeat process with remaining two schnitzels but drain oil firs to get rid of burnt breadcrumbs. Add more oil if needed and heat it well before adding schnitzels.

6. Serve immediately with lemon slice, side dish and salad.

7. Potato salad compliment this schnitzel very well but it taste delicious with mashed potato and spinach or mushroom sauce.


1. Peel potatoes, cut into chunks and place in saucepan. Add boiling water to cover potato and salt. Cook for 20 minutes until tender.

2. Drain potatoes and place it back in saucepan. Heat on medium flame for 2-3 minutes, shake saucepan to evaporate remaining water. Using a potato masher, mash potatoes well, add butter and hot milk. Keep mashing until potato gets fluffy and smooth in texture. Add salt and pepper to taste.

This is a basic recipe and fried onion, garlic, herbs etc can be added.


Consist of basic Bechamel sauce with added spinach.

1. Heat butter on medium flame and add crushed garlic, cook until garlic gets golden colour (30 seconds), add flour and cook for 1 minute.

2. Add milk gradually, whisk all the time until sauce gets smooth texture.

3. Squeeze excess water from thawed spinach and add into sauce. Cook for another 2-3 minutes to incorporate sauce.

4. Add salt and pepper to taste.

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  • That is mouth watering.We all love that.


    by ANNA LINHART on 13/04/2013, 15:53
    • it is Anna, really good dish, any of my guests were amazed with that specific coat and taste. Its a very popular dish in every restaurant in Europe. Chefs, in Austria, competes who will make bigger schnitzels.


      by Vesna PJ on 13/04/2013, 16:26
      Vesna PJ
  • Super su ti Vesna recepti,srecno…:)


    by Nena Vucicevic on 13/04/2013, 19:08
    Nena Vucicevic
    • Thanks Nena, kiss


      by Vesna PJ on 13/04/2013, 20:06
      Vesna PJ
  • Even yummier!


    by Jasper Bagg on 13/04/2013, 20:07
    Jasper Bagg
  • Your cooking is amazing thank you for the recipe xx


    by Lauren George on 16/04/2013, 14:37
    Lauren George
  • Love Vienna Schnitzel!!!


    by Janette Barlow on 20/05/2013, 12:11
    Janette Barlow