Authentic Wiener Schnitzel || Austrian wiener schnitzel

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and pork is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and margarine is often less expensive.

Introduce the dish as Wiener Schnitzel, explaining its significance in Austrian cuisine.

Cut veal into small pieces and pound them thin using a frying pan.

Salt the veal pieces lightly before breading them.

Prepare the breading station with flour, whole eggs (optionally adding soda water), and thin breadcrumbs.

Dip the veal into the flour gently, ensuring it is coated without excess flour showing.

Dip the floured veal into the egg wash, ensuring it is fully covered.

Coat the egg-covered veal with breadcrumbs, using one hand to avoid mess.

Heat avocado oil in a shallow pan until hot, testing with a chopstick.

Carefully place the schnitzel in the hot oil, away from you, to avoid splatter.

Fry the schnitzel for 2-3 minutes on each side, turning to ensure even cooking and preventing sticking.

Remove the schnitzel from the oil and place it on a cloth to drain excess oil.

Repeat the frying process for additional schnitzels, ensuring not to overcrowd the pan.

Prepare a cucumber salad with a vinaigrette made from white vinegar, avocado oil, sugar, salt, and paprika.

Cook russet potatoes, slice them while warm, and prepare a potato salad with garlic and onion, dressed similarly to the cucumber salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens