English: Wiener Schnitzel á la Sacher

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Portionen: 4

  • 8 pieces Veal cutlets (90g each)
  • 4 pieces Eggs
  • 200 g Bread crumbs (very fine)
  • 100 g Flour (fine)
  • 300 ml Butter
  • 100 g Vegetable oil (or peanut oil)
  • Salt
  • Lemon slices (and fried parsley for garnish)
Auf die Einkaufsliste

Tenderize the veal to about 2–4mm, and salt on both sides. On a flat plate, stir the eggs briefly with a fork. (The egg becomes too thin if you beat it too much). Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs. Heat the butter and oil in a large pan (allow the fat to get very hot) and fry the schnitzels until golden brown on both sides. Make sure to toss the pan regularly
so that the schnitzels are surrounded by oil and the crumbing becomes ‘fluffy’. Remove, and drain on kitchen paper. Fry the parsley in the remaining oil and drain. Place the schnitzels on awarmed plate and serve garnishedwith parsley and slices of lemon.


Make sure to use high-quality, very fine breadcrumbs. Genuine Wiener schnitzels need to be fried in a frying pan, not in a deep fryer. Also, the use of butter is essential to give the schnitzels a typical ‘nutty’ taste.

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English: Wiener Schnitzel á la Sacher

  1. Fani1
    Fani1 kommentierte am 12.12.2015 um 17:04 Uhr


  2. Tennismädel
    Tennismädel kommentierte am 11.12.2015 um 15:40 Uhr

    Super lecker

  3. Fani1
    Fani1 kommentierte am 24.11.2015 um 20:00 Uhr

    Sehr gut!

  4. Indiana016
    Indiana016 kommentierte am 12.10.2015 um 07:57 Uhr


  5. Schurli1958
    Schurli1958 kommentierte am 24.09.2015 um 19:53 Uhr

    schmeckt sicherlich sehr gut

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