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Wiener-Schnitzel

A veal cutlet coated in breadcrumbs and fried in butter, served with lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and lemon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 41,227 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Wiener-Schnitzel

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Pound the veal cutlet to about ¼ inch thickness.

  2. Dredge the cutlet in breadcrumbs, ensuring it is fully coated.

Fry and serve

  1. Heat butter in a skillet over medium heat.

  2. Fry the breaded cutlet until golden brown on both sides, about 3-4 minutes per side.

  3. Serve with lemon slices.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + buttertop 23% of all pairs
    Smell alikemoderate
    Cooked together9,381 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Veal cutlet
Forms the main body of the dish; pounding thins it so it cooks through quickly.
Breadcrumbs
Form a crisp, golden coating that protects the meat while it fries.
Butter
Conducts heat into the coating and adds browning and rich flavour.

The step that matters

Fry the breaded cutlet until golden brown on both sides. The coating must be fully set and evenly browned before the meat is removed. Breadcrumbs crisp and brown through Maillard reactions at frying temperatures, so pale or greasy spots suggest uneven heat or a crowded pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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