To get a dry Wiener schnitzel, fry it in at least 1 inch of oil at 350°F (175°C) and don’t stop shaking the skillet in a circular motion (or if you are scared, use a ladle to pour hot oil over the top).

To get a dry Wiener schnitzel, fry it in at least 1 inch of oil at 350°F (175°C) and don't stop shaking the skillet in a circular motion (or if you are scared, use a ladle to pour hot oil over the top).

To get a dry Wiener schnitzel, fry it in at least 1 inch of oil at 350°F (175°C) and don’t stop shaking the skillet in a circular motion (or if you are scared, use a ladle to pour hot oil over the top).

Nino Loss
Hi, I'm Nino, an unbridled foodnik blogging from Vienna, the city of dreams and Sigmund Freud. I'm cooking up a therapy with recipes and stories from Viennese cuisine and its eclectic influences – Jewish, Italian, Hungarian, Bohemian... – with an armchair psychoanalytical twist.

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