When I studied abroad in Salzburg, Austria, I fell in love with Austrian food and some of these classic German dishes. Most of it I had not tried before, but every single dish I had was delicious! Vienna contains some of the best schnitzel restaurants. I highly recommend Figlmuller Backerstasse if you get the chance to visit. Although not as good as getting it in an actual restaurant in Austria, schnitzel is not too difficult to make at home. The following is an amazing Austrian Schnitzel recipe, one of my favorite dishes from studying abroad!
Table of Contents
The History of Schnitzel
First mentioned in cookbooks in the 1800s, Schnitzel quickly spread throughout Austria and Germany. Although some people will claim Italy created it first, Austria has always had a long history of breading their meat. Now, it is a very popular dish for locals and visitors alike. It is so popular, Austria even has a national Schnitzel Day!
The Best Austrian Schnitzel Recipe
Ingredients to Make Austrian Schnitzel
- 1 boneless skinless chicken breast per a person
- Black pepper
- ½ cup (or more) All-purpose flour
- 1 teaspoon salt
- 2 eggs
- ¾ cup of breadcrumbs
- Oil for cooking
- Lemon Wedge
*Note you could also use pork chops instead of chicken.
Prep and Set Up
Put the flour and salt in a relatively flat dish. Beat the eggs and put them in another dish. Finally, put the breadcrumbs in a third dish.
Have a pan with the oil ready on the stove.
Austrian Schnitzel Recipe Directions
Step 1: Flatten the Meat
Feel free to season the chicken with salt and pepper to taste. Then, put the chicken breast between two sheets of plastic wrap. Pound the chicken with a mallet until it is about ⅛ to ¼ inch thick. It may be in a weird shape and that is okay! Once satisfied with the thickness, take the chicken out of the plastic wrap. I sometimes opt to cut the chicken into smaller chunks so it is easier to cook up.
Step 2: Coat the Meat
First, dip the flatten chicken in the flour mixture. Next, dip it in the egg. Finally, coat it in the breadcrumbs. Make sure both sides of the chicken are mostly coated with breadcrumbs. Repeat the process as many times as necessary.
Step 3: Cook it Up
Heat the oil on the stove and make sure it is sizzling. Once it is heated up, you can put the coated chicken in the pan. Cook each side of the schnitzel for about 3 minutes until golden brown and the chicken is well cooked.
Step 4: Enjoy!
Transfer the cooked chicken to a plate. You may need to blot some of the excess grease off with a paper towel. Serve with a lemon wedge to squeeze on for flavoring. You can also serve with cranberry sauce.
For side options, serve with German Spaetzel, potato salad, or some goulash soup. Make sure to cook up some kaiserschmarrn for dessert. I also recommend serving it with a Radler style beer (a lemonade and beer mixture).
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