How to make an authentic Austrian Wiener Schnitzel

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We're getting in the kitchen with New York City chefs preparing international specialties, and this month chef Eduard Frauneder shares his Wiener Schnitzel recipe at Freud in Greenwich Village. Chef Frauneder grew up in Vienna and serves authentic Austrian fare at sister restaurants Edi & the Wolf and Schilling in addition to Freud. Try your hand at a Viennese recipe after watching the video above, and see more cooking tips and pairing picks below.

Wiener Schintzel
courtesy of chef Eduard Frauneder, Freud

Ingredients:

3 lb. heritage pork (center cut) 
7 oz. flour 
4 eggs 
7 oz. breadcrumbs 
Splash of seltzer water 
Oil to fry 
Salt 
Lemon

Method:

Slice pork against the grain into 80 gram pieces, pound until 2/8 of an inch think (pounding will allow it to cook evenly, tenderize the meat and make it soufflé nicer). Season with salt and pepper and dip in flour, egg (beaten with splash of seltzer) and breadcrumbs. Shake off excess. Heat oil till 350ºF and crisp under constant circular movement for 60 seconds. Pat dry and serve with cucumber and dill salad, dijon potato salad, and lingonberry jam.

Plus, see chef Frauneder's go-to ingredients

Four essential ingredients for Austrian cooking

Chef Eduard Frauneder shares his kitchen staples at his three Austrian restaurants in New York City.

Sara Snyder

Plan your pairings

Or dine with more pros