Wiener Schnitzel

Wiener Schnitzel is a traditional Austrian dish that is well-known around the world for its soft veal or pig within and crispy, golden-brown outside. This straightforward but delectable recipe will walk you through the process of making a real Wiener Schnitzel that will definitely satiate your palate.

Tasting Notes

The Wiener Schnitzel boasts a crispy and seasoned crust with a juicy and flavorful interior. The combination of the tender meat and the crunchy coating makes it a delightful dish that pairs well with lemon wedges and a side of potato salad or lingonberry sauce.

Ingredients

• 4 veal or pork cutlets (about 4 ounces each)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• Vegetable oil, for frying
• Lemon wedges, for serving

Kitchen Equipment

• Meat mallet
• Shallow dishes for flour, eggs, and breadcrumbs
• Large skillet
• Tongs
• Paper towels

Instructions

1. Prep the Cutlets:
   • Lay out the veal or pork cutlets and season both sides with salt and pepper.
2. Dredge in Flour:
   • In separate shallow dishes, place the flour and breadcrumbs. Dredge each cutlet in flour, coating both sides thoroughly.
3. Coat with Eggs:
   • Beat the eggs in another shallow dish. Dip each floured cutlet into the beaten eggs, ensuring an even coating.
4. Breadcrumb Coating:
   • Transfer the cutlets to the breadcrumbs, pressing the breadcrumbs onto both sides to create a uniform coating.
5. Heat the Oil:
   • In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot but not smoking.
6. Fry the Cutlets:
   • Carefully place the coated cutlets in the hot oil and fry for about 3-4 minutes per side or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.
7. Drain and Serve:
   • Remove the schnitzels from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot with lemon wedges.

Pro Tips

• Use a meat mallet to tenderize the cutlets for an even thickness, ensuring uniform cooking.
• Let the coated cutlets rest for a few minutes before frying to help the breading adhere better.
• Serve with a side of potato salad, lingonberry sauce, or a green salad for a complete meal.

Variations

• Chicken Schnitzel: Substitute chicken cutlets for veal or pork.
• Vegetarian Schnitzel: Try this recipe with thick slices of eggplant or tofu for a vegetarian twist.
• Spiced Schnitzel: Add your favorite herbs and spices to the breadcrumbs for a unique flavor.

FAQs

Yield: 4

Wiener Schnitzel

Print

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

• 4 veal or pork cutlets (about 4 ounces each)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup breadcrumbs
• Vegetable oil, for frying
• Lemon wedges, for serving

Instructions

1. Prep the Cutlets:

• Lay out the veal or pork cutlets and season both sides with salt and pepper.

2. Dredge in Flour:

• In separate shallow dishes, place the flour and breadcrumbs. Dredge each cutlet in flour, coating both sides thoroughly.

3. Coat with Eggs:

• Beat the eggs in another shallow dish. Dip each floured cutlet into the beaten eggs, ensuring an even coating.

4. Breadcrumb Coating:

• Transfer the cutlets to the breadcrumbs, pressing the breadcrumbs onto both sides to create a uniform coating.

5. Heat the Oil:

• In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until hot but not smoking.

6. Fry the Cutlets:

• Carefully place the coated cutlets in the hot oil and fry for about 3-4 minutes per side or until golden brown and cooked through. Avoid overcrowding the pan; cook in batches if necessary.

7. Drain and Serve:

• Remove the schnitzels from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot with lemon wedges.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 400-450Total Fat: 25gSodium: 600mgCarbohydrates: 20gFiber: 1gSugar: 1gProtein: 30g