Wiener Schnitzel (classic breaded veal escalope)

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 482 Kcal, 37g Protein, 22g Carbohydrates, 27g Fat


  • For the crumb coating
  • 4 veal steaks (e.g. leg, Natura Veal, each approx. 150 g), pounded flat by the butcher
  • 1 eggs, beaten
  • a little white flour
  • 0.75 tsp salt
  • 100 g breadcrumbs
  • To fry
  • 6 tbsp clarified butter
  • 1 organic lemon, cut into wedges

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  • Preheat the oven

    Preheat the oven to 60°C, warm the platter and plates.
  • For the crumb coating

    Salt the steaks. Empty the flour and breadcrumbs into two separate shallow dishes and the egg into a deep dish. In batches, coat the steaks in the flour, shake off the excess, then dip both sides in the egg. Coat the schnitzel in the breadcrumbs, pressing firmly on the crumb coating.
  • To fry

    Heat the clarified butter in a frying pan. Reduce the heat, fry 2 schnitzel over a medium heat for approx. 2 mins. on each side until golden. Remove from the pan, drain on kitchen paper, keep warm in the oven with the door slightly ajar. Fry the remaining schnitzel in the same way. Serve with the lemon wedges.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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