Styrian Schnitzel

Last weekend Michael and I (and a few other friends from Arizona) visited Daria and Ernan in Vienna. Since two other friends from America were with us we decided it was about time we cooked and posted an Austrian meal!


Traditional Wiener Schnitzel comes from Vienna and is made with Veal. This dish differs from that because we used Pork (cheaper and ethically I prefer it over Veal), and in combination with the breading we added ground pumpkin seeds (This is the part that makes it Styrian).  Also the picture shown above shows two types of Schnitzel. The one towards the right is breaded and fried and the one in the center is gluten free (for this one we only used ground pumpkin seeds and baked it instead of frying-therefore using no oil).

Ok so first we gather all of our ingredients, and despite this being an Austrian meal all of these ingredients are very easy to find in America.

You will need:

1 piece of meat per person- we used pork but you can use Turkey, Veal, and even chicken (although pounding chicken can be more difficult).

Breading (in the picture as Semmelbrösel)


Eggs (we had 6 people and ended up using 3 eggs)


Optional: ground pumpkin seeds


The first step is to pound the meat. If possible it is really best to have two people working together. I pounded the meat and Daria made the flour, egg, and breading station (for the breading we just mixed pumpkin seeds and normal breading). If you are working alone it is also relatively easy but I think it is best to finish the pounding before moving on to any further steps (otherwise it gets way too overwhelming).

The most important part here is that you pound the meat AS THIN AS POSSIBLE! This is the big difference between excellent schnitzel and mediocre schnitzel.


As you can see above when pounding we used plastic wrap around the meat. This just makes clean up easier and we believe it helps prevent holes in the meat.


Here you can see the difference between the two schnitzel. We finished breading everything before beginning to cook it (otherwise it’s overwhelming and some get cold before others are finished).


The next and final step is to fry (or bake) the schnitzel. Frying schnitzel is the traditional way of cooking it, but baking is of course healthier.

Baking 250 c (or 480F) : We found that you really need to watch it when you put it in the oven (especially if you only use pumpkin seeds). There is a chance that the breading will burn. We ended up flipping it about half way through to make sure everything was cooked but not burnt.

We served the Schnitzel with french fries (although traditionally served with roasted potatoes), cranberry sauce (to dip the schnitzel in- but some people prefer Ketchup), a beat salad, lemon on top, and a beer.


This meal is very tasty! and despite all the steps relatively easy. We hope you enjoy it!

Bonus photo:

While we were in Vienna the city was hosting the Eurovision (Since they won the contest last year with Conchita Wurst). Because the Eurovision promotes equality they changed their street signals to various types of couples.


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