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Wiener-Schnitzel

A veal cutlet breaded with breadcrumbs and fried in butter or oil, 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 an even thickness.

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

Fry and serve

  1. Heat butter or oil 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, cooked tender and thin when pounded flat.
Breadcrumbs
Form a crisp, golden coating that browns and protects the meat while frying.
Butter or oil
Conducts heat in the skillet and helps the breading brown evenly.

The step that matters

Pound the veal cutlet to an even thickness. An even thickness lets the cutlet cook through at the same rate, so thin parts do not dry out while thick parts stay underdone. It also keeps the breading from burning before the meat is ready.

“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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