Vienna Schnitzel Recipe
Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.
This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description.
Breaded veal cutlets, better known as Wiener schnitzel, turn out rich, tender, and juicy when made in the air fryer.
the vienna schnitzel is a brillient recipe and i still cant understand how someone could come up with the idea. I found the best results are with chicken breasts pre-cooked and then cooled.
LOVE this recipe! Make sure you pound the pork even flatter than you think you need to, meat plumps when cooking.
This was amazing! It fried up crispy and perfect. I coated the meat, and then let it rest in the fridge for half an hour, and the breading stuck perfectly. I worked in small batches and moved the finished schnitzels to a rack in a warm oven, and they stayed crisp and perfect until dinner was ready. I served them with "German Spaetzle Dumplings" from this site, and lemon wedges to squeeze over the schnitzel, and it was fantastic! We used to go out to a Bavarian/Bohemian restaurant in the area for schnitzel and spaetzle and spend a small fortune on dinner. Now I know I can make just as good at home for half the price (or less!). Thanks for this great recipe.
I followed recipe exactly, pounding meat to thinness, flouring, egg wash, using plain bread crumbs, deep frying and serving it with lemon. It was very good (especially adding the lemon juice - never tried that before!) - but it tasted almost exactly like regular fried breaded pork chops. I've had vienna schnitzel in restaurants and their breading is outrageous (somewhat puffy - I can't explain it!!!) - have to find out what they use for that. I will cook this again since we liked the thinness and it cooked so quickly - try the lemon over the top!!! Thanks Frank. Update! I am updating this review and changing my 4 stars to five stars. In my search to duplicate what I've had in restaurants I tried making it with PANKO breadcrumbs and it was outrageous!!! I've actually become addicted to PANKO crumbs and so has my family. I use them almost all the time now when I bread chicken or pork. I don't care for them when breading veal cutlets (Italian style breadcrumbs win out for that) but two thumbs up for pork
Very good recipe. However, it is REALLY important to let the cutlets sit in the frig after flouring for 20 minutes or so. It gives much better staying power for the breading to stick. Also, watch using store bought spiced breadcrumbs (e.g. "italian seasoned breadcrumbs")...plain breadcrumbs then seasoned with a bit of parsley, garlic, salt and pepper work really well. Finally, pork cutlets work just as well as veal--it's purely dependent on your taste. Pound them thin and you'll be sure to book them quick and easy. Tasty!