WIENER SCHNITZEL WITH PORK
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 10
Steps:
- Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
- Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
- Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
- Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.
WIENER SCHNITZEL
Steps:
- Gather the ingredients.
- Cut the pork tenderloin into 6 pieces crosswise. Place between sheets of plastic wrap, cut-side down and pound until pieces are about 1/3 inches thick.
- Sprinkle each piece of pork with salt, pepper, and lemon juice.
- Combine paprika and flour on a shallow plate.
- Place beaten egg in a shallow bowl.
- Place breadcrumbs on another shallow plate.
- Dip pork pieces into the flour mixture and shake off excess. Then dip each piece into egg mixture, then place in breadcrumbs, pressing to coat.
- Place each coated piece of pork on a wire rack. Preheat oven to 250 F.
- In a large skillet , melt butter with oil over medium-high heat until the butter melts and foams.
- Cook one or two coated pork pieces at a time until browned and tender, about 2 to 4 minutes per side.
- When each piece is cooked, place it on a plate in the oven to keep warm.
- Repeat with remaining pork pieces, then serve with lemon wedges.
Nutrition Facts : Calories 550 kcal, Carbohydrate 48 g, Cholesterol 199 mg, Fiber 7 g, Protein 39 g, SaturatedFat 9 g, Sodium 834 mg, Sugar 10 g, Fat 24 g, ServingSize 4 servings, UnsaturatedFat 0 g
SCHNITZEL, WIENER-STYLE
Provided by Food Network
Time 3h45m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Fill a high-sided saute pan with the butter and oil and heat to 350 degrees F.
- Pound out the pork cutlets between 2 pieces of plastic wrap until they are 1/4-inch thick. Sprinkle with salt and pepper. Set up a dredging station with the flour, eggs and panko in 3 separate bowls. Dredge the cutlets first in the flour, shaking off any excess, followed by the egg and panko.
- Carefully slip the cutlets into the oil and shallow fry until golden brown. Drain on paper towels and serve immediately with Braised Red Cabbage. Garnish with lemon wedges.
- Combine the cabbage, vinegar, spices, onions and bay leaves in a glass bowl. Cover the surface with plastic wrap and weigh down with heavy cans. Marinate for 2 hours in the refrigerator, keeping any liquid that's released.
- In a Dutch oven, saute the bacon until it begins to crisp and the fat is rendered. Remove the bacon with a slotted spoon and reserve. Add the red cabbage mixture plus 1 cup water and cook over medium heat until the cabbage is soft, 45 minutes to 1 hour, stirring regularly.
- Whisk together the cornstarch and 2 tablespoons water in a small bowl until it looks like heavy cream. Add to the cabbage mixture and boil until thickened, about 2 minutes. Return the bacon to the pan, season with salt and pepper and serve.
WIENER SCHNITZEL
You may chill the veal for 30 minutes after coating it if desired, making the recipe more convenient while preparing other foods. -Emma West, Leoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs., In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.
Nutrition Facts : Calories 453 calories, Fat 26g fat (12g saturated fat), Cholesterol 209mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
VIENNA SCHNITZEL
Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.
Provided by FRANKHA
Categories World Cuisine Recipes European Austrian
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat deep-fryer to 350 degrees F (175 degrees C).
- Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
- Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
- Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.
Nutrition Facts : Calories 541.8 calories, Carbohydrate 45.1 g, Cholesterol 130.5 mg, Fat 25 g, Fiber 2 g, Protein 31.9 g, SaturatedFat 5.1 g, Sodium 333.1 mg, Sugar 2.9 g
ART WIENER SCHNITZEL
Steps:
- Cut the pork loin into 6 even slices, then tenderize them by covering each in plastic and beating until about 1/4-inch thick.
- Layer the sliced pork loin with the onions in a deep container and pour milk over the top to cover. Cover the container and refrigerate for a minimum of 12 hours or up to overnight.
- Preheat a frying pan, some lard and the garlic. Beat the eggs for the breading. Take out the pork chops from the marinade. Sprinkle them with salt and pepper, then add some marjoram, and dip in the eggs, then the breadcrumbs. Fry the pork chops in batches on medium heat for 2 1/2 to 3 minutes on each side. Serve with sauerkraut and brown mustard.
PORK SCHNITZEL VIENNA STYLE (SCHWEINESCHNITZEL WIENER ART)
Wiener Schnitzel is made with veal. This dish is a German equivalent using pork instead of veal. It can be served with Spaetzle, Potatoes of any sort, or other noodles. It goes very well with Green Beans, also. I grew to love it while living in northern Bavaria. You can make many types of sauces for it, turning it into Jaegerschnitzel (brown mushroom sauce), Paprikaschnitzel (with finely sliced red peppers in a ligher sauce), or most anything else. You can also make a fruit garnish from juniper berries or currants and lemon/lime juice. Be creative!
Provided by TheKurgan
Categories Pork
Time 38m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix eggs and olive oil in a flat bottomed dish until well blended.
- Pound chops as thinly as possible. Mix Salt, Pepper, and Wheat Flour and rub chops with the mixture.
- Add remaining Salt/Pepper/Wheat Flour mixture to a bowl and pour in breadcrumbs and thyme. Shake the bowl to mix.
- Add butter to a frying pan and melt on high heat. Reduce heat to low.
- Dip chops one at a time in the Egg/Olive Oil mixture, transferring them first to the Breadcrumb/Spices bowl to be covered and then to the frying pan.
- Fry on low heat 15 minutes a side (golden brown).
- Garnish with Fresh Chives (chopped) and Lemon Wedges and serve with whichever side dishes you choose (Spaetzle, Boiled Potatoes, or Egg Noodles are good, German sides).
Nutrition Facts : Calories 367.6, Fat 24.8, SaturatedFat 10.7, Cholesterol 191.2, Sodium 1541, Carbohydrate 9.2, Fiber 2.2, Sugar 0.5, Protein 27.4
SCHWEINESCHNITZEL OR WIENERSCHNITZEL (GERMAN PORK OR VEAL CUTLETS)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Cooked egg noodles, spaetzle/dumplings or boiled potatoes, for serving (see Cook's Note)
- Using a mallet and slow, even strokes down and away or towards the body, pound meat to 1/8- to 1/4-inch thick. (Parchment paper or plastic wrap can help control the strokes and guard the meat, optional.)
- Season the thin cutlets lightly with salt, pepper and white pepper and granulated onion or rub in freshly grated onion.
- Set up a breading station in 3 shallow metal pans or dishes: Flour seasoned with a little salt; eggs and milk whisked together with Dijon mustard; breadcrumbs seasoned with a little salt, freshly grated nutmeg, lemon zest.
- Coat meat in flour, shake off excess, coat in egg, drain excess, then press and evenly coat in breadcrumbs.
- Place a large, wide skillet over medium to medium-high heat on the stovetop and place a baking sheet lined with a wire rack alongside it for transferring cooked cutlets. Add about 3 tablespoons of oil, 3 turns of the pan, enough to coat to skillet, and when it ripples and is hot, add the cutlets.
- Cook the cutlets in 1 or 2 batches to avoid crowding pan, turning once, until deeply golden, 4 to 5 minutes turning once, in 1 or 2 batches to avoid crowding pan. RRemove to a wire rack-lined baking sheet.
- Serve schnitzel with lemon wedges, capers, dill and Cucumber Salad or cornichons, egg noodles, spaetzle or boiled or steamed potatoes with butter, parsley and chives.
- Whisk up dressing and toss with cucumbers and dill.
WIENER SCHNITZEL
Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.
Provided by Carolin
Categories World Cuisine Recipes European Austrian
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
- Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 51 g, Cholesterol 168.7 mg, Fat 12.4 g, Fiber 2.9 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 479.1 mg, Sugar 3.6 g
WIENER SCHNITZEL
Make and share this Wiener Schnitzel recipe from Food.com.
Provided by Anne Edgell
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Tenderize meat between 2 sheets of wax paper (or have butcher do it for you), pat with salt and pepper.
- Dip cutlets in flour, shake off excess, dip in egg, then in bread crumbs.
- Brown meat in hot fat on both sides till golden brown.
- Place briefly on paper towel to absorb excess fat. Serve each Schnitzel with a wedge of lemon and parsley sprigs.
- Serve with a green salad, cauliflower, peas, green beans or carrots and new red potatoes, boiled, then quickly browned in butter.
Nutrition Facts : Calories 22.5, Fat 1.2, SaturatedFat 0.4, Cholesterol 46.5, Sodium 18.7, Carbohydrate 1.5, Fiber 0.5, Sugar 0.4, Protein 1.8
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