Food Stories Recipes

Austrian Schnitzel: A Product of my Transnational Marriage


My name is Alexandria and I am the individual behind Food Story. Although this platform is designed to showcase your recipes and important histories, I wanted to introduce myself and this platform. I am originally from New Jersey, USA and I currently live in Czech Republic and Austria with my husband and our Golden Retriever. Cooking has allowed me to be creative, work through emotions, and share moments with friends and family. What I did not realize was how much my hobby would teach me about traditions from around the world and lead me to connect with many people.

Huhnerschnitzel (Chicken Schnitzel) with Erdäpfelsalat (potato salad) and fried mushrooms

Welcome to Food Story

By understanding the power of connection, Food Story was created as a platform for individuals to share, experience, and appreciate in one common environment, so that in turn, we can promote the narratives of others and establish a database for people to come to learn and unite.

Food is a common factor across all communities; cooking is an activity in which we all must partake to nourish ourselves, and it is a means to pass down traditions. Although our increased global connection is marvelous for sharing and learning about these practices, it is impossible to ignore that the histories, faces, and importance of recipes and their ingredients and techniques are steadily becoming lost.

Food Story sees an opportunity: by creating this platform, we are eager to shine the light on the individuals and communities that are passionate about their recipes, their foundational ingredients and techniques and are anxious to tell their stories. By showcasing the connections, backgrounds, and traditions behind our meals, we can doubly restore the knowledge and appreciation we have for others and take the opportunity to learn, educate, and converse with individuals around the world. My goal is that Food Story ultimately becomes an international database filled with the writing and conversations from people of all walks of life.

At Food Story, cooking can become an integrative experience; we can learn about each other, learn about new dishes, connect with one another, and take a few steps closer to finding what unites us, yet makes us unique.

And on that note, schnitzel mit mir machen!

Here is my recipe for Austrian Schnitzel that I learned from my mother-in-law. It’s very similar to the recipes for chicken cutlets that we would make in New Jersey with my own family. When I got married to my husband, my mother-in-law showed me how to make it the Austrian way and now, schnitzel is a staple in our home where I make this for my husband often and one day, I will teach our own children.

Austrian Schnitzel

Course Main Course
Cuisine Austrian, German


  • Pot or deep pans; tongs; mallet


  • Veal (the Viennese option), pork, or chicken breast
  • Eggs (typically 1 per 3 cutlets)
  • Fine bread crumbs (Semmelbrösel): how to make them here
  • All-purpose or 00 flour
  • Milk (optional)
  • Salt, pepper
  • Neutral oil (i.e. sunflower, vegetable oil, etc.) Do not use olive oil – the flavor will not be correct
  • Serve with lemon wedges


  • Butterfly or entirely halve the cutlet; if slicing from a whole cut of meat, cut thin slices
  • With a mallet (or heavy item, like the back of a ladle), pound the meat thin on both sides.
  • Set up your dredging station (Flour: Season with salt & pepper; Eggs: Very well beaten, optional with a dash of milk, to stretch your eggs; Bread crumbs)
  • Coat the meat in the flour, pressing into the crevices and shaking off excess.
  • Dip the meat into the beaten eggs, making sure it has been entirely covered, and allow the excess to drip off.
  • Press the breadcrumbs into the meat on both sides. Again, shake off any excess.
  • Choose whether you will fry the meat in a deep pan or a pot (I prefer to fry the meat in a pan. It uses less oil and crisps the meat so beautifully. In a pot, you have the effect of deeper frying as the meat becomes submerged.)
  • Heat either your pot or pan, adding the oil once heated. To test if the oil is ready, flick a few droplets of water into the oil, and if it pops, you are ready;It shouldn’t bubble too violently, just at a sizzle in order to let the meat cook through. If it is too hot, remove the pan from the burner or lower the heat.
  • Place the meat into the pot or pan, 1 or 2 pieces at a time. Do not crowd the space: it is better to do one at a time rather than allow the meat to fry too close together.
  • Flip once golden brown underneath, and remove once it is done on both sides. Remove and place over a paper towel to soak off excess oil; you can turn the oven on low, place a paper towel in an oven-safe dish, and keep your schnitzel warm here until the frying is completed.


Serve with lemon wedges and some sea salt. Citrus and acidity best complement the schnitzel, so potato salad, cucumber salad, or tomato salad are great sides to make. 
Keyword Austria, Schnitzel

Mahlzeit! (Enjoy!)

Prepare your dredging station.
Pound the meat thin on both sides. I use chicken in this case.
Cover with flour.
Then cover with eggs, and then with breadcrumbs.
Fry until golden brown on both sides.
Set over a paper towel to catch any excess grease. Schnitzel is commonly served with potato salad, cucumber salad, and sometimes, fried mushrooms!

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