Wiener Schnitzel or Viennese Schnitzel: Recipe with Step by Step Instructions Breading and Cooking Video

Viennese Schnitzel Original escalope viennese with potato salad
I will show you the original Wiener Schnitzel with potato salad elsewhere in a technically detailed version.

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

I present my recipe for Wiener Schnitzel in this article. You can look directly over my shoulder while preparing schnitzel in the cooking video. Here you can find all the important tips from the professional kitchen to make your Wiener Schnitzel a perfect success! Important! Your Wiener Schnitzel is proven to have a better taste if you hear Viennese waltzes while preparing it. 🙂 I am pleased about good results in your kitchen, write me gladly a comment if you still have a question. You are welcome to share this article with your friends. Thanks a lot!
Schönbrunn Castle
The Wiener Schnitzel belongs to Vienna like Schönbrunn Palace and Empress Sissi.
Viennese Schnitzel belongs to Vienna like Schönbrunn Palace and Empress Sissi.

1. What Kind of Meat for Wiener Schnitzel?

The original Wiener Schnitzel is made from veal. A breaded schnitzel made of pork or turkey or chicken is called “Schnitzel Viennese Kind”. The good veal escalope meat is cut from the veal topside, veal bottomside, Austria: veal fricandeau, Switzerland: veal undercut or veal undercut. The following table will help you with your shopping:
DescriptionMeat typeCut(s)
Original Wiener Schnitzel
Original Viennese Schnitzel
Vealtopside, bottomside, back, fillet
Schnitzel Viennese styleChickenBrust
Schnitzel Viennese stylePorkOberschale, Rücken, Filet
Schnitzel Viennese styleturkey meatPutenbrust
Schnitzel Viennese styleGame meat: deer, roe deer, wild boartopside, bottomside, back, fillet
Vegetarian schnitzel Viennese styleSmoked tofu, tofu, seitan, lupinia schnitzel, potato-based vegetable schnitzel.#schnitzelwithoutanimal
viennese schnitzel take the right meat
Buy schnitzel meat: Who would like to enjoy an original Viennese Schnitzel buys veal schnitzel!

2. Viennese Schnitzel Side Dishes

Since you usually have to prepare the side dishes for the schnitzel first, the side dish thing comes in second place here! It is also a good idea if you have just bought the meat and now want to think of the side dishes for the schnitzel. I have arranged the side dishes for Wiener Schnitzel according to regional differences. Please choose a supplement now…
For a stress-free schnitzel meal, prepare the side dishes first!
Side DishesRegionParticular Feature
Wiener Schnitzel with parsley potatoesAustriaParsley potatoes tossed in foamed butter, served with cranberries
Wiener Schnitzel with Viennese potato saladVienna/AustriaRed onions in potato salad
Wiener Schnitzel with potato and lamb's lettuce and pumpkin seed oilAustria/Vienna/Styria (Styria is the home of TERMINATOR!)Potato salad refined with pumpkin seed oil and lamb's lettuce
Wiener Schnitzel with bacon potato saladBavaria (Where Thomas and the great beer comes from 🙂Typical Bavarian potato salad sometimes supplemented with cucumber, endive, lamb's lettuce.
Wiener Schnitzel with French friesGermanyPommes frites mit Ketchup und Mayonnaise serviert
Wiener Schnitzel with mayonnaise-potato saladNorthern GermanyPotato salad with herbs or pickled gherkin
Wiener Schnitzel with roast potatoesNorthern GermanySeason fried potatoes with marjoram, thyme, salt and pepper.
Wiener Schnitzel with mixed saladall regionsCabbage salad, carrot salad, potato salad, cucumber salad, leaf salad
Wiener Schnitzel with green saladall regionsGreen salad with rather sweet salad sauce
Wiener Schnitzel, Swabian potato salad, gravyRegion SwabiaIn the region around Stuttgart, Swabia, Wiener Schnitzel is served with gravy, among other things.

2.1 Potato Salad with Viennese Schnitzel

Here are some varieties of potato salad that go well with your Wiener Schnitzel:
earth apple - potato salad- vienna style - viennese potato salad on a plate
Viennese potato salad, the locals call this potato salad, goes perfectly with real Wiener Schnitzel.
Viennese potato salad, locals call this “potato salad” – fits perfectly to the real Viennese Schnitzel

2.2 Further Side Dishes with Viennese Schnitzel

Here are some more side dishes of the Wiener Schnitzel in a nutshell
I have eaten Viennese Schnitzel with sauce only once in my life: In a Michelin-starred restaurant in Stuttgart I had Viennese Schnitzel with morel jus based on veal jus. DELICIOUS!

3. Bread Viennese Schnitzel

For breading Viennese Schnitzel you need a breading line: 1 flour, 2 eggs, 3 breadcrumbs:
escalope meat rap
Place the schnitzel on cling film.
Wash the cut schnitzel, dab dry, place on cling film and cover with cling film. Gently knock out the schnitzel.
Knock the schnitzel covered with foil.
Gently tap the schnitzel with a plate iron, a saucepan with stems or a schnitzel beater. Then season both sides with salt and pepper. The meat thickness remains a matter of taste at the end, traditionally a schnitzel is plated or beaten about 3-4 mm thick.
escalope-pan-meat-in-flour turning
The meat must always first in the flour, then in the egg, then in the breadcrumbs. This is the only way for the breading to stick to the meat.
Correct breading: Turn the beaten escalope in flour, then pull through the beaten egg, then place in breadcrumbs and press well on both sides. Turn the prepared, beaten and spiced schnitzel in freshly sieved wheat flour on both sides. The right flour: Germany: << wheat flour type 405 >> Austria: << type W480 >> Switzerland: << white flour << use corn starch for a gluten-free schnitzel!

Why the schnitzel has to go into the flour…

The so-called “flouring” (Austria: “farinieren”), i.e. the coating of the meat with flour, is of great importance. Egg does not adhere to raw meat. A coating with flour creates the connection between the meat and the egg. By the correct breading with flour and egg also the breadcrumbs stick perfectly to the schnitzel. The preparation step: “Turn meat first in flour” is important for a successful breaded escalope!
cutlet breadcrumbs flour cutlet through egg pulling
Turn the floured schnitzel in egg.
Pull the floured schnitzel through whisked eggs seasoned with salt, pepper, paprika and cream. The schnitzel should be completely covered with egg. Use a fork and swivel the escalope on both sides in the egg.
breaded escalope breaded schnitzel ready to go into the pan
Bread the schnitzel with breadcrumbs by pressing them gently.
Put the schnitzel evenly moistened with egg on all sides into the breadcrumbs and press the breadcrumbs gently on both sides until they are evenly coated with breadcrumbs. If you want the breadcrumbs to be thicker (not advisable), bread the schnitzel twice. After turning it into the breadcrumbs for the first time, pull the schnitzel through the egg again and turn it into the breadcrumbs again, gently pressing the breadcrumbs on. Gluten-free schnitzel: Use gluten-free breadcrumbs!

4. Fry Viennese Schnitzel optimal

Wow, thanks, you made it this far. This is the difference between you and 94% of the average chefs 🙂 If I visit you, I get surely a great schnitzel… Your side dishes are ready, your schnitzel is breaded, NOW it goes to the schnitzel roast. Here are the most important secrets of good schnitzel cooking:

4.1 Viennese Schnitzel – the right Fat or Butter?

I recommend neutral, refined oil for the schnitzel roast: Rapeseed oil, sunflower oil, maize germ oil. The Viennese Schnitzel, baked in clarified butter, gets a very sweet note. Pork lard used to be popular and is known from grandma’s kitchen as well as neutral coconut fat. Butter is unsuitable for escalope roasting because butter burns at high temperatures. The experienced chef swivels the schnitzel briefly in salted, foamed butter after frying in hot fat and gives the schnitzel a real #taste kick.

5. Wiener Schnitzel Lafer, Wiener Schnitzel Schuhbeck, Star Chef Info

Star chefs prepare the Viennese Schnitzel with a particularly fine breading. The special breadcrumbs are called “Mie de pain”. For this, box white bread is dried without rind, then finely grated into breadcrumbs. The fine breadcrumbs promise a special taste experience!
Alfons Schuhbeck swivels his escalopes baked in fat in foamed butter shortly before serving. Johann Lafer prepares the Wiener Schnitzel with clarified butter. At Eckart Witzigmann, I discovered schnitzel tossed in nut butter with capers and lemon fillets.
Small Viennese Schnitzel from veal
Small Mini Viennese Schnitzel of veal, popular as finger food and especially tasty!

6. Video Lemon Star for Wiener Schnitzel Preparation

Please note: Due to the fact that in this video I am cameraman and cook in one, I show cutting out the lemon in my hand, above the board. Please put the lemon on the board at home and cut it out safely. So nothing can happen to your hands.

7. Wiener Schnitzel Recipe

Now it starts, I wish you good success and much fun with the frying of Wiener Schnitzel… If you have any questions, please use the comment function at the bottom of the page!

Viennese Schnitzel - Viennese Escalope with potato Salad

Detailed recipe with article about the original Wiener Schnitzel with potato salad. The Austrian chef Thomas Sixt shows you how to prepare the popular veal escalope, the breadcrumbed and fried veal meat escalopes step by step.

Servings 2 Persons
Calories 1011
Total Time 40 Min.
Recipe Wiener Schnitzel, one of the most famous dishes of Viennese cuisine is presented here step by step with all the chef’s tips. This article with recipe shows completely and in detail how to prepare a perfect Wiener Schnitzel. You will learn the most important basics for the perfect original Wiener Schnitzel preparation. A step-by-step guide as an integrated cooking video and numerous pictures for preparing and breading show the tips and tricks of the professional chefs. These instructions are also a support for hobby chefs, so that the perfect Wiener Schnitzel is now on the table. In this publication, ambitious Schnitzel fans will find helpful new suggestions for preparing a perfect Wiener Schnitzel with a crispy, wavy breading. In addition, Thomas shows his recipe for a fast potato salad, which is prepared in less than 20 minutes. For your next visit to Vienna, Thomas will introduce you to some insider tips for restaurants where Wiener Schnitzel is served particularly finely.

Rate Now!

4.97 from 493 ratings

Viennese Schnitzel Original escalope viennese with potato salad
I will show you the original Wiener Schnitzel with potato salad elsewhere in a technically detailed version.

Preparation Time

20 Min.

Cook Time

20 Min.


Potato Salad

350 g salad potaoes
350 ml chicken broth (I take most time vegetable broth)
1 tbsp mustard (try the original mustard Estragonsenf from Austria)
1-2 pc onion (yellow or like in Vienna red onion)
2-3 tbsp white wine vinegar (or red wine vinegar)
black pepper
brown cane sugar
2 tbsp Sunflower oil


1/2 pc Lemon
1/2 bunch Parsley
1 tbsp Cranberries

Wiener Schnitzel

2 pc escalope of veal (je 140-160g)
100 g freshly sieved flour
2 pc eggs
1-2 pinch paprika spice noble sweet (test it please!)
1 tbsp Cream (test it please!)
150-200 g Rapeseed oil (take more if you have a big pan)
140 g breadcrumbs
black or white pepper


For the Wiener Schnitzel we start with the fast potato salad: Peel the potatoes, cut into 3-4 mm thick slices and cook until soft in the chicken broth or vegetable broth. The potatoes should be just covered. A large part of the broth may evaporate during cooking. At the end of the cooking time, add the diced onions for 5 minutes and leave to simmer in the hot stock.

If necessary, drain some stock, season potato salad with mustard, vinegar, salt and pepper and add the sunflower oil. Let the potato salad steep. Note: The sunflower oil gives the potato salad a glamorous appearance!

Cut out the lemon star or lemon quarter with a suitable office knife. Prepare the cranberries, finely chop some parsley for the potato salad.

Schnitzel breading: Prepare bowls with flour, breadcrumbs and egg. Whisk the eggs with salt, pepper, paprika and cream with a fork.

Beat the veal escalope, season with salt and pepper, then turn first in flour, then in egg and breadcrumbs and bread crumbs and press gently.

Keep plates warm at 100 °C.

Heat a pan with rapeseed oil and gently fry the breaded Wiener Schnitzel on both sides until golden yellow.

Season potato salad again, potato salad needs several times the addition of salt and pepper, add finely chopped parsley. Arrange the potato salad in bowls.

Remove the baked Wiener Schnitzel from the pan and place on a plate. Fry the remaining parsley briefly in hot fat and place on a plate with kitchen paper. Season crispy parsley with salt. Pour the fat into a heat-resistant bowl. Wipe out the pan and froth the butter in the hot pan. Lightly season the butter with salt.

Before serving, briefly toss the baked Wiener Schnitzel in the foamed butter and arrange on the preheated plates. Decorate with fried parsley and lemon and serve with potato salad.


The information on flour and breadcrumbs are approximate values, please provide both ingredients in sufficient quantities so that the breading is easy to handle.

8. Calories (kcal) Wiener Schnitzel with Potato Salad, an Overview of Nutritional Values

9. Wiener Schnitzel in Vienna… Eat + some History at the End

Recommended restaurants in Vienna at a glance:

  • Plachuttas Gasthaus zur Oper, Walfischgasse 5, 1010 Vienna, Austria, +43 1 5122251
  • Figlmüller Lugeck, Lugeck 4, 1010 Vienna, Austria, +43 1 5125060
  • Figlmüller Bäckerstrasse, Bäckerstrasse 6, 1010 Vienna, Austria, +43 1 5121760
  • Figlmüller Wollzeile, Wollzeile 5, 1010 Vienna, Austria, +43 1 5126177
  • Insider tip: Glacis Beisl at the Museumsquartier, Breite Gasse 4, 1070 Vienna, Austria, +43 1 5265660

9.1 History of the Wiener Schnitzel

Wiener Schnitzel is one of the most famous international dishes of Viennese cuisine.

The dish first mentioned in a 1908 cookbook and originally called “Einbröselte Kalbsschnitze” (crumbed veal schnitzel) cannot be historically clearly classified in terms of origin and actual origin.

The relationship to the “Costoletta alla milanese” is undisputed, i.e. a cutlet breaded in a similar way with egg and breadcrumbs and baked in clarified butter.

Gold on the plate: Already in the Middle Ages in wealthy circles dishes were “refined” with gold in order to enhance their appearance.

According to tradition, the golden-yellow baked schnitzel is an imitation of these gilded dishes.


Comments, Cooking Questions and Answers

Leave a comment

Your email address will not be published.