Authentic Austrian Schnitzel: A Step-By-Step Guide To Perfection

Schnitzel is a thin, breaded, and pan-fried cutlet that is one of Austria's most loved dishes. Each Austrian consumes around 30 Wiener Schnitzels per year! The classic Wiener Schnitzel is made with veal, but Austrians commonly use pork or chicken, which is just as tasty and more accessible. Schnitzel is usually served with a lemon slice or wedge, lingonberry jam, and either potato salad, boiled and buttered parsley potatoes, or fries. To make the perfect schnitzel, set up three bowls with flour, egg, and breadcrumbs. Thinly pound the meat, coat it in flour, dip it into the egg mixture, and press it into the breadcrumbs. Fry the schnitzel in hot oil until golden brown, and serve immediately with your chosen sides.

Characteristics and Values of Austrian Schnitzel

Schnitzel meat options: veal, pork, chicken, or turkey

While veal is the traditional meat for making Wiener Schnitzel, the classic Austrian dish can be made with pork, chicken, or turkey as well. In fact, pork schnitzel is even more common in Austria than veal schnitzel. This is because pork is more accessible and affordable for most Austrians.

If you're using veal, opt for veal steaks or cutlets. You can also buy pre-sliced veal sizzle steaks, which are thin enough to go straight into the breading and frying process without needing to be pounded first. When choosing pork, opt for pork chops, cutlets, or steaks. For chicken schnitzel, use chicken breast meat and cut each breast horizontally to create two steaks. Lastly, if you're making turkey schnitzel, opt for turkey breast cutlets.

Regardless of the meat you choose, the preparation process remains largely the same. Place the meat between two sheets of plastic wrap and use a meat mallet, rolling pin, or the flat side of a meat tenderizer to pound the meat until it is about 1/8- to 1/4-inch thick. Alternatively, you can use the smooth side of a meat mallet to pound the meat until it is thin without measuring the thickness.

After pounding, season the meat with salt and pepper on both sides. You can now proceed to the breading and frying process, which is the same for all types of meat.

Schnitzel coating: flour, egg, and breadcrumbs

Schnitzel is a thin, breaded, and pan-fried cutlet. The coating is an important part of the dish, as it gives the schnitzel its signature crisp, golden texture. The coating also helps to retain the moisture of the meat, ensuring that it stays tender and juicy.

To make the coating, you will need three wide, shallow bowls or plates. In the first bowl, place some flour. You can use regular flour or cake flour, depending on your preference. In the second bowl, lightly beat one or two eggs, depending on the number of cutlets you are preparing. Add a splash of milk to the eggs and season lightly with salt and black pepper. Whisk the mixture until it is well combined. In the third bowl, place about half a cup of breadcrumbs. You can use plain breadcrumbs or seasoned breadcrumbs for extra flavour.

Once you have your three bowls set up, it's time to coat the meat. Start by dredging the cutlets in the flour, making sure to coat both sides evenly. Shake off any excess flour. Next, dip the floured cutlets into the egg mixture, using a fork to hold them and allowing any excess egg to drip off. Finally, coat the cutlets in the breadcrumbs, pressing them down gently to ensure that they adhere to the meat.

After the cutlets are coated, they are ready to be fried. Heat enough oil in a pan to ensure that the schnitzel can "swim". The ideal temperature for the oil is around 330ºF to 350ºF, which can be measured with a candy or oil thermometer. Carefully place the coated cutlets into the hot oil and fry until they are golden brown and crispy.

Schnitzel sides: potato salad, parsley potatoes, or red cabbage

Schnitzel is a thin, breaded, and pan-fried cutlet. The most common and traditional schnitzel in Austria is made with thinly pounded pork cutlets, although veal is used for authentic Viennese schnitzel. Chicken and turkey schnitzel are also options but are less common in Austria.

Schnitzel is often served with a lemon slice or wedge, which you squeeze over the meat, and sometimes with lingonberry jam. The most common side dishes are potato salad or boiled and buttered parsley potatoes.

Potato Salad

Austrian potato salad is made with potatoes and onions smothered in a tangy sauce. It is typically served with Wiener Schnitzel and cucumber salad. To make Austrian potato salad, first, wash the potatoes and add them to a pot without peeling them. Cover them with salted water, bring to a boil, and cook for 20-25 minutes or until easily pierced with a fork. While the potatoes are cooking, prepare the broth by cooking it in a separate pot until it is reduced by half, resulting in about 2/3 cup of broth. If the potatoes are cooked before the broth is ready, drain them and set them aside until the broth is done. Once the broth is ready, remove it from the heat and add vinegar, mustard, and sugar, whisking until combined. Finally, add finely chopped red onion to the sauce and pour it over the potatoes once they are slightly cooled.

Parsley Potatoes

Parsley potatoes are another traditional side dish for schnitzel. To make them, cook, peel, and cut the potatoes into cubes. Melt some butter in a pan, add the potatoes and chopped parsley, and toss until warm. Season with salt and pepper.

Red Cabbage

Red cabbage is another option for a schnitzel side dish. To prepare the cabbage, cut it in half and then into quarters. Hold each quarter upright and make a diagonal slice to remove the core. Slice the wedges into thin strips. Dice an apple, leaving the skin on if desired. Add the cabbage, apple, vinegar, 1/2 cup water, and a 1/4 teaspoon of salt to a pot and turn to medium-high heat. Once the vinegar is simmering, reduce the heat to medium-low and partially cover the pot. Stir the cabbage occasionally to ensure even cooking.

Schnitzel garnish: lemon wedges

Schnitzel is traditionally served with a lemon wedge or slice, which is used to squeeze over the meat. Lemon's tangy and zesty flavour, along with its tangy acidity, helps to cut through the heaviness and richness of the breaded and fried meat, providing a refreshing contrast and enhancing the overall dining experience. The lemon wedge is a classic accompaniment to schnitzel, and the practice of serving it with the dish became popular in Vienna in the 19th century.

Lemon is a rich source of vitamin C, which is essential for boosting the immune system and fighting off infections. The vitamin C in lemons also helps in the absorption of iron from the food, making it beneficial for individuals with iron deficiency. Furthermore, lemons contain antioxidants that help reduce inflammation and prevent cell damage caused by free radicals.

The lemon wedge is commonly used as a garnish for schnitzel, along with a sprig of parsley. The parsley adds a fresh, green element to the dish. The schnitzel itself should be golden brown and crispy, and the meat should be pounded very thin (no more than 1/4 inch thick) before frying. This allows the meat to cook evenly and quickly at high heat, creating a perfect crispy crust without leaving the middle of the meat raw.

The breading for schnitzel is typically made with flour, eggs, and breadcrumbs. The meat is coated in the flour, then dipped in the egg, and finally pressed into the breadcrumbs to ensure an even coating. The breadcrumbs can be seasoned with lemon zest, salt, and pepper to enhance the flavour of the schnitzel.

Schnitzel variations: Jägerschnitzel, Zigeunerschnitzel, or Rahmschnitzel

Schnitzel is a thin, breaded, and pan-fried cutlet. While the traditional Austrian Wiener Schnitzel is made from veal, most Austrians use pork as it is more accessible. Schnitzel can also be made with chicken or turkey, although this is less common and often found on children's menus.

Jägerschnitzel

Jägerschnitzel is a schnitzel variation served with a mushroom sauce. To make it, start by pounding the meat—typically veal or pork—to a thickness of around 1/4 inch. Season the meat with pepper and paprika, then dredge it in flour, shaking off any excess. Heat oil in a fry pan and quickly brown both sides of the meat. Turn the heat down to medium and fry each side for another 3-4 minutes. Remove the meat and keep it warm. Add more oil to the pan, along with sliced mushrooms, onions, and bell peppers. For an authentic German flavour, use dry white wine in the sauce.

Zigeunerschnitzel

Zigeunerschnitzel, or "Gypsy Schnitzel," is a pork schnitzel served with a spicy tomato sauce and mushrooms. To make it, pound the schnitzel to a 1/4" thickness and season with pepper and paprika. Dredge the meat in flour, shaking off any excess. Heat oil in a pan and quickly brown both sides of the meat, then turn down the heat to medium and fry for another 3-4 minutes per side. Remove the meat and keep it warm. In the same pan, add more oil, sliced mushrooms, onions, and bell peppers.

Rahmschnitzel

Rahmschnitzel is a German schnitzel variation served in a creamy mushroom sauce. To make it, start by marinating veal in lemon juice for 30 minutes, basting occasionally. Combine flour, salt, pepper, and paprika in a bowl, then coat the veal in this mixture. Melt butter in a skillet over medium-high heat and fry the veal until evenly browned, about 2-4 minutes per side. Add dry white wine, such as Riesling, and cook for an additional 2 minutes.

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