Traditional Wienerschitzel

wienerschnitzelThis is an absolutely delicious meal and another family favorite. The main problem with enjoying eating schnitzel is that it is very difficult to find this item on a menu at most restaurants. On occasion when this item is available, it typically is horrific and you wish that you never ordered it in the first place. So what’s the alternative? It’s easy to learn how to make good food for yourself. History of the schnitzel goes back as far as the year 1719, with its forerunner Backhendi, which was popular in the cuisine of Austria at the time. This dish became modified in Bavaria in the 1780s into what we know of today as the Wienerschitzel.


3 Pounds of buffalo steak, beef, veal or chicken

1 lemon cut into wedges

¼ cup butter

1 tablespoon cream

2 teaspoons Himalayan sea salt

1 cup wheat flour

2 organic brown eggs

2 cups of breadcrumbs (preferably whole-grain)

2 tablespoons of heavy whipping cream

½ teaspoon finely ground white pepper

½ teaspoon finely ground black pepper

¼ cup of organic unsalted butter or whipped butter

2 cups of peanut oil


Slice your selection of meat into butterfly slices. Then take these slices and pound them with the meat pounder. By pounding the meat you are attempting make them into a .2 inch or 4 mm thickness. Whip the eggs and heavy whipping cream together in a similar matter as if you were making an omelet in a mixing bowl. In a separate bowl take your breadcrumbs and add with it 1 teaspoon of the finely ground Himalayan sea salt, ½ teaspoon white pepper and 1 teaspoon black pepper. Dip the meat in the egg mixture and then roll the meat in your previously prepared flour and salt mixture.

Pre-heat a generous portion of peanut oil butter and butter in a frying pan. Heat the oil to approximately 350°. Dip your slices of meat into the flour mixture generously. You may also use a paper bag filled with flour and shake it or a Tupperware container with the flour placing the meat inside and vigorously shaking. When you remove the meat make sure that you slightly shake it to remove any of the excess flour mixture. The next step is to dip your meat into the bowl containing your whipped eggs and cream. Remove the meat from the egg mixture and allow the excess to drip back into the bowl. Coat the meat with your breadcrumb mixture. Be careful not to press breadcrumbs into the meat, which is a common mistake, as this will prevent your schnitzel from being crispy. The next step is to place the breaded meat in peanut oil, butter mixture at the approximately 350° temperature. It is important that you frequently turn the schnitzel in the pan periodically so that it will cook evenly. Also you must baste top portion of the meat with the oil from time to time. This is also important, and must be done because you want to keep the transfer of heat as even as possible. Once you notice that the breading has browned on both sides, you want to cook it for just a tad bit longer, and then remove to your plate.

Squeezing the lemon over the breading adds an excellent flavor to your Wienerschnitzel dinner. Traditionally served with French fries or potato salad.

Follow me on Twitter @VicenzaDix

Photo Credit: Paula Deen


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