Original Wiener Schnitzel Recipe • MyBestGermanRecipes.com (2024)


Original Wiener Schnitzel Recipe • MyBestGermanRecipes.com (1)

Today you will learn about the Original Wiener Schnitzel Recipe. The Wiener Schnitzel is the most popular meat dish known in other countries. Its origin is quite interesting. Originally the Wiener Schnitzel is from Austria, and the name is protected by law, plus it has to be cooked with veal.

In Germany we enjoy it a lot with pork instead of veal, and in this case it is called “Schnitzel Wiener Art”, or “Wiener Schnitzel vom Schwein” – pork – (in Austria) to differentiate it from the original. Some say the origin is not from Austria, and it might be originated from the Northern Italian city Milan, and called “cotoletta alla milanese”.

But then you find that the recipe appeared in Vienna during the 15th or 16th century. And according to another hypothesis, it was introduced in 1857 by the famous Field Marshal Radetzky, who spent much of his life in Milan. So he might have discovered the dish in Milan.

To make this dish you can use either veal or pork. The photo below shows the Pork Wiener Schnitzel which we call Schweineschnitzel in German, and it is pan-fried. Happy Cooking!

Ingredients Original Wiener Schnitzel Recipe

– serves 2 –

2 pieces veal or pork (1/2 – 3/4 inches thick) cutlets (no bones)
1 egg
salt, pepper to taste
bread crumbs (plain, unseasoned, the best is to make your own, see below)
lemon, parsley for decoration
clarified butter or lard for frying – Use oil or fat that can get very hot (expeller pressed coconut oil would be an option, taste neutral of course)

Cooking Instructions Original Wiener Schnitzel Recipe

How to make the “Panade” – This is the German word for the Bread-Crumb Mix

You need older bread, preferably German style buns, French baguette or ciabatta. The bread should be very dry and still eatable. Grate the old bread and keep it in a jar. There are certain stores that sell natural, unprocessed bread crumbs such as Trader Joes, Whole Foods, Sprouts. Or get them on Amazon (see on bottom).

EDORA has a fine Schnitzel Seasoning!

Original Wiener Schnitzel Recipe • MyBestGermanRecipes.com (3)

Please, don’t use bread crumbs that are seasoned with herbs or other ingredients. It would alter the taste.

1. First pound the meat slices with a metal pounder, to flatten and tenderize the meat. Add salt and pepper to taste on both sides.

2. Turn the slices in flour, hold them vertically up and slightly beat both sides with the fingertips. This is the way how to get rid of too much flour. There should be only a very thin layer of flour on the meat.

3. In a deeper dish beat an egg. On a flat plate have the breadcrumbs.

4. Turn both sides of the Schnitzel in the egg, let drip.

5. Now last but not least turn the meat slices in bread crumbs on both sides.

6. Press them slightly so the crumbs are not sticking too much on the Schnitzel.

7. Heat oil in a non-sticking pan. At least 2-3 tbsp. The original Wiener Schnitzel swims in the oil. If you like to make it this way add at least 2 inches of oil into the pan or a mix of clarified butter and oil. In Austria they would use lard.

Makes a Great Gift – the German Christmas Box
Available from Oct 30-Dec 18.

Original Wiener Schnitzel Recipe • MyBestGermanRecipes.com (4)

Don’t let the Schnitzel sit too long uncooked. It will get moist which will ruin the panade. Fry it right away!

8. Turn each slice after some minutes. Shake the pan several times so that the oil is in contact with the upper side of the panade.

9. Melt butter in a separate pan until it is bubbly. Place each Schnitzel briefly in the butter (this will add an authentic taste).

10. Place each Schnitzel on kitchen paper to remove excess grease. The Schnitzel should not be greasy at all.

To be very accurate, the Austrian original recipe states that you would never serve the Wiener Schnitzel in a gravy. It’s considered to be a crime!
You serve a Schnitzel always with a little garnish of parsley and a slice of lemon. That’s all.

It’s not that difficult to make and the taste is incredible.

Best Side Dishes

  • Mixed salad (lettuce, potato salad and carrots)
  • Potato Salad
  • Fried potatoes or
  • French fries

Find below a veal chart but it is also valid chart for pork

What do the numbers mean?

Number 6 and 7 is only for veal, use the number 11 for any kind of schnitzel. The number 7 is the best and highest-prized choice.
Picture credit


  • Panko gluten free bread crumbs
    Panko bread crumbs are very coarse so you need to use a blender to grind them fine
  • Egg whites
  • Oat flour; it’s the best because it’s taste neutral

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Category: Austrian Recipes, German Pork Recipes, Traditional German Food, Wiener Schnitzel Tags: meat recipe, pork, Schnitzel Recipe, veal, Wiener Schnitzel

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6 Comments on “Original Wiener Schnitzel Recipe

  1. This is a very confusing recipe…is this a translation?
    What is ghee? And why fry the Schnitzel twice?

  2. the recipe is correct, ghee is clarified butter and no, you don’t fry it twice, the second time you just add it very briefly in butter, so that is not frying.

  3. What is the recommended cut of the pork? My butcher hasn’t a clue and neither do I. Would love to have the large cut like I always had in Germany.

  4. Ham and lower Back. I use sometimes the meat from Trader Joes – it is small slices of pork like pork chops but without the bone. Will place a “veal map” to the recipe.

  5. Steps # 6 and 7… you bake them first and then fry them ? Bake for how long at what temperature ??

  6. you fry them and then roll them briefly in melted butter.

Original Wiener Schnitzel Recipe • MyBestGermanRecipes.com (2024)


What was the original Wiener schnitzel made of? ›

Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I've read in Milan, Italy).

What is traditional schnitzel made of? ›

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

What's the difference between Wiener schnitzel and schnitzel? ›

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

Do Germans eat Wiener schnitzel? ›

Schnitzel describes a "cutlet" of meat that's breaded and fried, and it's used for several dishes with German and Austrian origins.

What is traditionally served with Wiener Schnitzel? ›

The dish was traditionally served in Austria with butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions, potato salad, cucumber salad, or parsley potatoes. In recent times french fries and rice have become more common.

What is schnitzel called in America? ›

United States

Chicken fried steak, also called country fried steak, is nearly identical to schnitzel. It is a breaded and deep fried beef steak. The beef is generally a shoulder or a round cut, rather than an expensive loin or rib steak. It is usually served with white gravy.

Why do Jews eat schnitzel? ›

After the establishment of the State of Israel in 1948 and during the period of national rationing that followed (known as the tzena), the new Ministry of Absorption taught housewives how to prepare dishes that utilized ingredients that were both inexpensive and readily available, of which one such dish was chicken or ...

What cut of beef is best for schnitzel? ›

The best beef cuts for making schnitzels are thin beef escalopes or thinly sliced boneless shoulder steak or topside. If you are slicing the meat yourself, you will need to use a meat tenderiser to ensure the meat is extra tender.

Why do you put lemon on schnitzel? ›

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

What does Wiener Schnitzel mean in German? ›

German, literally, Vienna cutlet.

Why is schnitzel so expensive? ›

The costs for the investment of separate transport, slaughtering, butchering and distribution to the shops are relatively high.

What does Wiener mean in Wiener Schnitzel? ›

Because of course a Wienerschnitzel isn't a kind of hot dog — Wiener doesn't mean “hot dog;” it means “from Vienna” — it's a thin, breaded, fried cutlet traditionally made from veal.

Do Jews eat schnitzel? ›

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

What is the most popular meat eaten in Germany? ›

Whilst there are regional variations in food culture, most German recipes focus heavily on bread, potatoes, and meat, especially pork, as well as plenty of greens such as types of cabbage and kale. Cake, coffee, and beer are all highly popular elements of German cuisine too - which will be good news to most!

What is the Favourite meat in Germany? ›

The average annual meat consumption is 59.7 kg (132 lb) per person. The most common varieties are pork, poultry, and beef. Other varieties of meat are widely available, but are considered to be insignificant. Meat is usually braised; fried dishes also exist, but these recipes usually originate from France and Austria.

Where is Wiener Schnitzel traditionally from? ›

“Wiener schnitzel is a traditional part of Austrian cuisine that tastes both young and old,” says Vestibül's chef, Christian Domschitz. “And it's enjoyed by all.” Add a stein of beer and consider yourself a local.

What is the difference between German and Austrian schnitzel? ›

The two most popular types of schnitzel are the German schweineschnitzel, usually made from pork, and the Austrian wiener schnitzel, which is always made from veal.

Does Wienerschnitzel use real meat? ›

Wienerschnitzel dogs are made with USDA approved cuts of quality meat and seasoned with a zesty blend of spices to ensure every bite is delicious and juicy.

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