Vienna Schnitzel

Vienna Schnitzel

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"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."

Ingredients 35 m {{adjustedServings}} servings 542 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 45.1g
  • 15%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 333 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Heat deep-fryer to 350 degrees F (175 degrees C).
  2. Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
  3. Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
  4. Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.
Tips & Tricks
Italian Breaded Pork Chops

See how to make Italian-style baked pork chops.

Crusted Pork Tenderloin

Watch how to prepare a succulent herb-crusted pork tenderloin.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 100

  1. 125 Ratings

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GERRILKY
7/25/2005

We enjoyed this version of Vienna Schnitzel and I would make it again--A tip you might try--After coating the meat place on plate--Cover with plastic wrap and put in "Frig." for @ least 1/2 hour--The coating will stick much better--This was advice from my German Father-in-Law

What a Dish!
10/14/2005

Yum! Easy to prepare and tasty to eat. I didn't have cake flour, so I used all-purpose with good results. I also just pan-fried in canola oil. Served with Stacey's Fabulous Purple Potato Gratin and Roasted Asparagus with Shallots. Very flavorful meal!

TORONTOMOMMY
8/31/2005

DO NOT precook your chicken. Slice your chicken breast and using a kitchen mallet pound the meat out thin. Try sprinkling meat with garlic salt and paprika prior to breading it. My husband is Hungarian where Schnitzel is a very popular. You can use pork, veal or chicken. We serve this with whipped potatoes, cucumber salad, pickled red peppers or dill pickles. Yum!