Austrian Food, Meat, Recipes, Video

Wiener Schnitzel {Video Recipe}

July 2, 2014

Don’t you think it’s funny how there’s certain comfort meals that everyone likes, meals that bring the whole family around the table , meals that even kids will eat, meals that are a joy to prepare and even more so, to devour.Schnitzel 3

In my family Wiener Schnitzel, Viennese Schnitzel, is just that. It’s, hand down, the most requested meal at home and simply one of the best things ever.

My sister, who only comes home about twice a year always sends a list of requested meals before she arrives so my mom can take care of the shopping. Not so surprisingly, Schnitzel is always on top of the list and I don’t blame her.

I couldn’t quite believe that I had never posted the recipe for this before, especially considering how often I’m having this, particularly last month. It’s sort of become a weekly staple in my diet as I’m making up for the many months where I couldn’t get this.

It’s really not a difficult dish to make, but I still thought that I’d film a short video to show you the whole cooking process. Once again the editing process was quite disastrous and I couldn’t have done it without my helper, Mo. A big thank you also goes out to my mom who starred in the video.


Hope you enjoy the video and I can’t wait to film another one soon!

Schnitzel 2

Wiener Schnitzel

serves 6

Traditionally “Wiener Schnitzel” is made with veal, however I actually like it a bit better if it’s made with turkey meat. I just think it’s a bit juicier and flavorful. To deep-fry the meat we use “Butterschmalz” which is something like concentrated butter and is less fatty than using the traditional approach, lard. If you can’t find either of those, then regular oil will also do the job. Just be sure not to fry the meat at a high heat, as it burns easily. If you want to take the traditional route, then serve this with “Buttered Parsley Potatoes” {recipe below}, cowberry preserve and a drizzle of fresh lemon juice.


  • 6 veal cutlets
  • salt {pepper is optional}
  • 3 eggs
  • 2 cups  all-purpose flour
  • 2 cups breadcrumbs
  • 250g lard   {or a good-quality oil}


 Begin by setting up the stations for the breading ingredients. You will need two sheets of aluminum foil and a deep plate. Add the flour onto the first aluminum sheet, then set up the plate for the whisked eggs, and the last step will be  the breadcrumbs. Season the whisked eggs with a pinch of salt. Next season the meat cutlets with salt, and optionally some black pepper.

To bread the meat, first completely cover with flour, then dunk into the egg mixture, and transfer to the aluminum sheet with the bread crumbs. Repeat with the rest of the meat.

Next, heat up the lard in a large, deep pan. Ensure to heat it at medium heat only, otherwise the meat might burn. Fry the meat for 4-5 minutes on the first side, until golden and crispy, then carefully flip it over on the other side and cook for another 3-4 minutes. Then remove from the lard, let any excess drip off, and transfer to a plate. Repeat with the rest of the meat and keep the already cooked meat warm in a preheated oven at ~50°C.

Serve with buttered parsley potatoes {recipe below} and a side salad.



Buttered Parsley Potatoes

makes enough as a side dish for 5-6 people


  • 1kg potatoes
  • 1 knob of butter
  • fresh parsley, finely chopped
  • a pinch of salt


Cook the potatoes and let them cool completely. Then peel them and quarter them. Heat up a generous knob of butter in non-stick skillet. When the butter begins to sizzle add the potatoes and let them cook until they become slightly crispy and golden-brown. Season with salt and then add the chopped parsley. Give it a good stir and serve immediately.

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