Classics & home cooking
Schnitzel Viennese style
A good Viennese-style schnitzel is crispy on the outside, juicy on the inside and that's exactly why it's a real enduring classic. With the loose breading and a little lemon, that typical Sunday feeling immediately comes to the plate.
Timing
- Preparation: approx. 15 minutes
- Roasting time: approx. 4-6 minutes over medium to medium-high heat
- Rest time: 1 minute
- Total time: approx. 25 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 420 kcal
- Protein
- ≈ 43.4 g
- Carbohydrates
- ≈ 27.7 g
- Fat
- ≈ 14.6 g
Approximate values based on the listed ingredients. Brands, cheese, portion size and preparation can change the values.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Quantity assumptions and ingredient mapping
- 2 eggs · ≈ 100.0 g
- 4 tbsp flour · ≈ 40.0 g
- 8 tbsp breadcrumbs · ≈ 120.0 g
- 1 lemon · ≈ 40.0 g
- 4 pork schnitzels · ≈ 640 g
- Butter or oil for baking · ≈ 32 g · Estimated absorbed cooking fat, not the entire oil bath
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 4 pork schnitzels
- Salt
- pepper
- 2 eggs
- 4 tbsp flour
- 8 tbsp breadcrumbs
- Butter or oil for baking
- 1 lemon
Instructions
- Pat the schnitzel thinly between foil and season with salt and pepper.
- Place the flour, beaten eggs and breadcrumbs on each plate.
- Dip the schnitzel first in flour, then egg and finally in breadcrumbs, without pressing the breading firmly.
- Bring the clarified butter to medium to medium-high heat in a large skillet.
- Fry the schnitzels for 2 to 3 minutes per side until golden brown and swirl the pan slightly.
- Drain on kitchen paper and let rest for 1 minute.
- Serve with lemon wedges and a suitable side dish.
