Wiener Schnitzel

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This classic Wiener schnitzel is a true celebration of simple, high-quality ingredients. A staple of Austrian cuisine, this high-protein dish features tender veal escalopes coated in a crisp, golden breadcrumb crust. The secret to the perfect finish lies in the traditional method of basting the meat in foaming butter and oil, which ensures the coating puffs up beautifully to create that iconic, rippled texture.

Ideal for a sophisticated midweek dinner or a weekend treat, these schnitzels offer a satisfying crunch with every bite. The rich flavours of the veal are perfectly balanced by a generous squeeze of fresh lemon and a garnish of curly parsley. Serve alongside a light potato salad or a crisp green garnish for a truly authentic homemade European dining experience.

Ingredients for Wiener Schnitzel

130g vetemjöl
3 teaspoons kosher salt, divided, plus more for seasoning
2 stora ägg
2 tablespoons double cream
475ml fine plain dried breadcrumbs
230g veal scaloppine or eye round, cut across the grain into 4 equal pieces
Nymalen svartpeppar
475 ml vegetabilisk olja
3 matskedar osaltat smör
1 lemon, cut into 4 wedges
Curly parsley or lettuce
En friteringstermometer

How to make Wiener Schnitzel

Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.

Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 177°C. Add butter to skillet and adjust heat to maintain 177°C.

Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.

Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.