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Wiener Schnitzel

A thin piece of meat, dipped in flour, egg and breadcrumbs, then deep-fried in oil.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Wiener Schnitzel

Ingredients

Directions

Prepare the coating

  1. Prepare 3 deep plates. Put flour in one, beaten eggs in another and breadcrumbs in the third.

  2. Tenderize the meat slices with a meat mallet and hammer them thin.

  3. Season the meat with ground pepper.

Bread the cutlets

  1. Dip the meat in that same order.

  2. Put a schnitzel on the plate with flour, cover both sides and shake off excess flour.

  3. Dip it in the egg, making sure schnitzel is covered with egg.

  4. Lift, let excess egg drop off, and lay it in the breadcrumbs.

  5. Make sure schnitzel's surface is coated with breadcrumbs. Lift it off plate and shake a little so loose crumbs fall off.

Fry and drain

  1. Put oil in a large frying pan 1/2-inch deep and heat.

  2. Fry the schnitzel in the hot oil until it sizzles immediately when added, then turn it when it has the desired color.

  3. When cooked, place on paper towels to soak fat from schnitzel.

  4. Salt the schnitzel now if you haven't done so before.

  5. Let it fry a bit in real butter after deep frying, if desired.

Nutrition, whole recipe (rough)

958Calories
47 gProtein
34 gFat
113 gCarbs

Counts 8 of 10 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pork100g cooked242
Olive Oil1 tbsp (14g)119
Egg1 large egg (50g)78
Cranberry1 cup raw (100g)46
Lemonjuice of 1 lemon (48ml)12
Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Vealnot in our table0
Saucenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + cranberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together210 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pepper + cranberrytop 11% of all pairs
    Smell alikemoderate
    Cooked together218 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  4. Flour + cranberrytop 15% of all pairs
    Smell alikemoderate
    Cooked together268 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal or pork escallops
Thin cutlets that cook quickly and stay tender when pounded flat.
Flour
Dry base that helps the egg coating grip the meat.
Eggs
Liquid binder that holds the breadcrumbs in place.
Breadcrumbs
Coating that browns and crisps in the hot oil.

The step that matters

Frying the schnitzel in hot oil. If the oil is not hot enough, the coating absorbs excess oil and turns greasy instead of crisp. Hot oil seals the crumbs quickly, so the cutlet browns evenly and stays less oily.

Swap the cranberry

The recipe marks cranberry as optional. How well each one fits the dish's main ingredients (veal, pepper, flour, egg, lemon, sauce):

  1. Limefits better
  2. Cranberrythe original
  3. Orangefits about as well
  4. Avocadofits about as well

Fit is the average pairing score against veal, pepper, flour, egg, lemon, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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