Viennese Veal Schnitzel

4 servings

25 minutes

Viennese veal schnitzel is an exquisite dish of Austrian cuisine, known for its tender flavor and crispy golden crust. Its origin is linked to 19th century Vienna, where this masterpiece became a hallmark of gastronomy. Thinly pounded veal covered in airy breadcrumbs is browned in hot oil, creating a unique combination of softness inside and a crunchy layer outside. Lemon zest and fresh parsley enhance the flavor, making it even more vibrant. This schnitzel pairs perfectly with potato salad or fresh vegetables. The Viennese schnitzel is not just a dish but a symbol of sophistication and tradition found on festive tables and in cozy Viennese cafes, served with respect for culinary heritage.

Energy value per serving

• Calories: 345.9
• Proteins: 46.2g
• Fats: 6.9g
• Carbohydrates: 24.8g

Ingredients

• Veal: 4 pc
• Wheat flour: 4 tbsp
• Chicken egg: 1 pc
• Breadcrumbs: 4 tbsp
• Salt: to taste
• Chopped parsley: 1 tbsp
• Vegetable oil: to taste
• Lemon: 1 pc

Cooking steps

1. Pound each piece of veal to a thickness of 4 mm. Salt it.

   Required ingredients:

   • Veal: 4 pieces
   • Salt:  to taste

2. Coat the pieces of meat in flour, then in lightly beaten egg, and finally in breadcrumbs so that the meat is completely covered. But do not press the coating.

   Required ingredients:

   • Wheat flour: 4 tablespoons
   • Chicken egg: 1 piece
   • Breadcrumbs: 4 tablespoons

3. Heat a large amount of vegetable oil in a saucepan and fry the schnitzels one by one until golden brown.

   Required ingredients:

   • Vegetable oil:  to taste

4. Serve garnished with parsley and lemon wedges.

   Required ingredients:

   • Chopped parsley: 1 tablespoon
   • Lemon: 1 piece