True Wiener Schnitzel Breaded Veal Scallops Austria Recipes

WIENER SCHNITZEL (BREADED VEAL CUTLETS)

Wiener Schnitzel (Breaded Veal Cutlets) image

Provided by Food Network Kitchen

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

8 slices white bread, crusts removed
Flour for dredging
2 large eggs
2 tablespoons whole milk
Kosher salt and freshly ground black pepper
2 veal cutlets (scaloppini) (about 2 1/2 ounces each), patted dry
1/4 cup unsalted butter, divided
2 lemon wedges

Steps:

In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.

WIENER SCHNITZEL

Wiener Schnitzel image

The famous Austrian Wiener Schnitzel makes a perfect dinner. Only 15 minutes of your time and you get a crazy delicious and tender veal cutlet!

Provided by CookingTheGlobe

Time 16m

Number Of Ingredients 7

Ingredients

2 lb veal cutlets
1/2 cup (50-60g) all-purpose flour
2 eggs
1 heaping cup (100g) breadcrumbs
Butter for frying
Salt and pepper, (to taste)
1 lemon, (sliced)

Steps:

Lay each veal cutlet between sheets of plastic wrap, and pound with the flat side of a meat mallet as thin as possible without tearing them. Season with salt and pepper.
Prepare three shallow bowls or plates. Put the flour in one plate, whisked eggs in another one, and breadcrumbs in the third plate. Dredge each cutlet in the flour shaking off the excess, then dunk it in the egg and lastly coat with the breadcrumbs, once again shaking off the excess. The key is to immediately fry the cutlet after it has been breaded. In this way the coating won't stick to the veal.
Melt butter in a non-stick frying pan and cook the breaded cutlet until browned and cooked through, for about 2-3 minutes on each side. Cook time depends on the thickness of your cutlets. Transfer to a paper-towel-lined plate and cover with foil till you are cooking other ones. Serve with a lemon slice. Enjoy!

Nutrition Facts : Calories 350 kcal, ServingSize 1 serving

TRUE WIENER SCHNITZEL (BREADED VEAL SCALLOPS - AUSTRIA)

True Wiener Schnitzel (Breaded Veal Scallops - Austria) image

The ingredients are basic and simple but the method is what gives you a perfect schnitzel. Simplicity at its best. Use the best meat and fresh oil or lard. There are others with these ingredients but I have not found one yet that focuses on the importance of the preparation. You need to have a light shell of breading, rather than a heavy coating. See the prep notes.

Provided by MarraMamba

Categories German

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 veal cutlets, pounded to 1/4 inch thickness (traditional, about 5 oz. each, you may use chicken or pork, as well)
1/4 cup flour (all purpose or brown rice)
1/4 teaspoon salt
1/2 cup breadcrumbs
2 eggs
oil (lard is traditional) or lard (for frying, lard is traditional)

Steps:

When flouring and breading do not press them into the meat, especially the breadcrumbs.
Ensure that there is enough oil or lard for the meat to "float" in it, it will absorb less oil than if it sticks to the bottom, and allows the coating to puff a little around the meat.
Heat at least 1/4 inch of oil in the pan to 350°F.
Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and potato salad or green salad and serve.

Nutrition Facts : Calories 118.5, Fat 3.3, SaturatedFat 0.9, Cholesterol 105.8, Sodium 279.3, Carbohydrate 15.9, Fiber 0.8, Sugar 1.1, Protein 5.8

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