The Joy of Cooking Wiener Schnitzel German Style – Easy recipe

Hey there, Today, we’re diving into the delightful world of Wiener Schnitzel German style. Now, Food Easy Recipes know you’re probably eager to get those taste buds dancing, so let’s skip the recipe (because I’m sure you’ve got that down) and jump straight into some nifty tips and tricks that’ll make your schnitzel experience truly wunderbar!

Wiener Schnitzel German style

Welcome to the ultimate guide on jazzing up your kitchen with the classic Wiener Schnitzel German style – no recipe needed! We're talking crispy, golden, and oh-so-delicious schnitzels that'll make your heart sing "oompah-pah" with every bite. Stick around for top-notch cooking tips, answers to your burning schnitzel questions, and the secret to serving this dish like a true German connoisseur. Let's get that schnitzel sizzle started!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert, Snack
Cuisine German
Servings 4 servings
Calories 164 kcal


  • * 4 x 150g/5oz Veal Escalopes
  • * Flour
  • * Fresh Breadcrumbs to coat
  • * 1 Egg
  • * Salt and Pepper
  • * 1 teasp Olive Oil
  • * Oil for frying
  • * 25g/1oz Butter
  • * Lemon Wedges and watercress to serve


  • Place the flour and the breadcrumbs on two separate plates. Mix the egg, salt, pepper and olive oil and place on a third plate.
  • Beat the escalopes flat with a rolling pin or meat mallet then coat in the flour, shake off the excess, then dip them in the egg mixture and finally in the breadcrumbs.
  • Fill a large frying-pan with oil about 25mm /1 inch deep, add the butter and place the pan over moderate heat. When the fat is very hot, fry the escalopes, 1-2 at a time, until golden on one side.
  • Turn them carefully and fry them on the other side. Drain the meat on kitchen paper and keep the first ones warm. Repeat until all are cooked.
  • To Serve - Transfer to warm serving plates and garnish with wedges of lemon and sprigs of watercress.



  • Meat Matters: Whether you're team veal or team pork, thin is in. Pound that meat like it's a drum at Oktoberfest to get the perfect thickness.
  • Breading Basics: Keep one hand for the wet work and the other for the dry stuff. It's like having a clean hand policy in your kitchen – no sticky fingers, no breading blunders.
  • Frying Fundamentals: Get that oil hot and ready, just like a summer's day in Berlin. A sizzling schnitzel is a happy schnitzel.
  • Lemon Love: Never forget the power of a lemon wedge. It's like a splash of Cologne on a schnitzel – it just brings everything together.
  • Serving Suggestions: Keep it simple with sides that let your schnitzel shine. Think potato salad with a twist or parsley potatoes with a buttery hug.
Remember, these notes are your backstage pass to a flawless performance in the kitchen. Now go out there and cook like you've got a German grandma cheering you on from the sidelines!
Keyword cake

Tips and Tricks

Cooking Tips for the Perfect Wiener Schnitzel

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First things first, let’s talk meat. Traditionally, Wiener Schnitzel is made with veal, but if you’re feeling adventurous or prefer something different, pork is a fantastic alternative. Just remember, the key to a tender schnitzel lies in pounding the meat thin – this not only tenderizes it but also ensures that perfect, even cooking we all crave.

Now, onto the breading – a crucial step in achieving that iconic Wiener Schnitzel German crispiness. My secret? Use one hand for wet ingredients and the other for dry. This way, you avoid clumping and ensure a perfectly coated schnitzel every time.

And when it comes to frying, temperature is king. Make sure your oil is hot enough (around 350°F or 175°C) before gently laying in your schnitzel. You’re looking for that golden brown perfection, which usually takes about 2-3 minutes per side.

FAQs About Wiener Schnitzel

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Q: Can I make Wiener Schnitzel ahead of time? A: Absolutely! Just bread your schnitzels and store them on a baking sheet in the fridge. Fry them up just before serving to keep that crispiness alive.

Q: What’s the best way to keep my schnitzel crispy? A: Serve it immediately after cooking! If you need to wait, keep it warm in an oven at a low temperature, but don’t cover it – you wouldn’t want to lose that crunch.

Q: Is there a gluten-free option for Wiener Schnitzel? A: Yes, indeed! Swap out the regular flour and breadcrumbs for your favorite gluten-free alternatives. Almond flour and crushed GF crackers can work wonders.

How to Serve Your Wiener Schnitzel

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When it comes to serving Wiener Schnitzel German style, simplicity is your friend. A slice of lemon is a must – just a little squeeze right before you take that first bite adds a zesty freshness that complements the richness beautifully.

Pair your schnitzel with a side of potato salad or some lovely buttered parsley potatoes. And let’s not forget a good helping of lingonberry jam – it’s the sweet contrast that makes this dish pop!

So there you have it, my friends – a few personal touches to make your Wiener Schnitzel German experience as authentic and delicious as possible. Remember, cooking is not just about following a recipe; it’s about making each dish your own. So go ahead, give these tips a try, and let your kitchen be filled with the love and comfort of homemade schnitzel. Guten Appetit!

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