Vienna Schnitzel Recipes

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Wiener Schnitzel with Pork image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

1/4 cup all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
2 large eggs
2 cups fresh breadcrumbs or panko
4 pork loin cutlets, each about 4 to 5 ounces and pounded to 1/4 inch thick
Canola oil or other neutral-tasting oil, for frying
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Lemon wedges, for serving


  • 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.


Wienerschnitzel image

This easy German recipe is one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!

Provided by Loves2CookinMN

Categories     World Cuisine Recipes     European     German

Time 1h30m

Yield 4

Number Of Ingredients 12

1 ½ pounds veal cutlets
½ cup all-purpose flour
3 tablespoons grated Parmesan cheese
2 eggs
1 teaspoon minced parsley
½ teaspoon salt
¼ teaspoon pepper
1 pinch ground nutmeg
2 tablespoons milk
1 cup dry bread crumbs
6 tablespoons butter
4 slices lemon


  • Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
  • In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
  • Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Nutrition Facts : Calories 514.5 calories, Carbohydrate 33.7 g, Cholesterol 229.6 mg, Fat 29.1 g, Fiber 2.4 g, Protein 29.1 g, SaturatedFat 15.5 g, Sodium 781.7 mg, Sugar 2.4 g


Veal Schnitzel image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 large (6 to 7 ounce) veal cutlets
Waxed paper
1 cup flour
Salt and pepper
2 eggs
A drizzle extra-virgin olive oil
1 cup cracker meal, found near bread crumbs or at fish counter in market
Butter, for frying
Whole nutmeg
Chopped fresh parsley, for garnish
1 lemon, cut into wedges


  • Cover work surface with a sheet of waxed paper. Arrange cutlets with a few inches between them on paper. Top work surface with a second sheet of waxed paper. Pound cutlets out to 1/4-inch thick using the bottom of small heavy skillet or a rubber mallet.
  • Heat a large skillet over moderate heat.
  • Set veal aside and set up 3 disposable pie tins and a plate in a row. Place flour in 1 disposable tin and season with salt and pepper. In the second disposable tin, beat eggs with a drizzle of oil and season with salt. In the third disposable tin, pour out about 1 cup of cracker meal.
  • Bread veal in flour. Coat the veal evenly with egg on both sides. Gently press veal into cracker meal and rest coated cutlets on a plate. Add a drizzle of oil and 1 1/2 tablespoons butter to the skillet.
  • When butter foams, add 2 pieces of veal and cook 3 to 4 minutes on each side until golden brown all over. Remove to a warm plate and grate a little nutmeg over hot schnitzel. Repeat with remaining 2 veal cutlets. Garnish veal with parsley and serve with lemon wedges.


Vienna Schnitzel image

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

1 quart oil for deep frying
6 (6 ounce) fillets pork sirloin
1 cup cake flour
2 cups dry bread crumbs
2 eggs
¼ cup milk
salt and pepper to taste


  • 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


Wiener Schnitzel image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 8

6 veal cutlets
1 1/2 tablespoons fresh lemon juice
1/2 to 1 cup all-purpose flour
2 eggs, lightly beaten with 2 tablespoons cold water
2 tablespoons vegetable oil
1 generous cup fine, dry bread crumbs
4 to 5 tablespoons butter


  • Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.

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2011-11-15  · Step 1. Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 tsp. salt in a wide shallow bowl. Lightly whisk eggs and cream in another …
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  • Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 tsp. salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 tsp. salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8”–1/16” thickness, being careful not to tear. Season lightly with salt and pepper.
  • Prop a dry-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°. Add butter to skillet and adjust heat to maintain 350°.
  • Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to a paper towel-lined sheet. Repeat with remaining veal slices.
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2008-03-09  · Pound the meat evenly to 1/4-inch thickness for best results. The Spruce. To bread the schnitzels , set up 3 shallow dishes: Mix the flour and salt in the first …
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Although not invented in Vienna, the breaded and fried veal escalope has become one of the city’s famous icons. The true origin of the Wiener Schnitzel has become a matter of vigorous debate between culinary historians. One thing, however, is absolutely certain: the Wiener Schnitzel …
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The original Wiener Schnitzel is thought to come from Vienna, Austria in the 1600's. By law, this needs to be made from veal. If it's not made with veal, it must be labelled as coming from pork or chicken, etc. In Germany, most Schnitzel are made from pork, so when it's advertised in restaurants and at the butchers, it's labelled as Schweineschnitzel. Schnitzel …
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2014-03-12  · Lightly season both sides with salt and freshly ground black pepper. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and …
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  • Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
  • Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
  • Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
  • Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
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Calories 663
Saturated Fat 14g 69%
Cholesterol 225mg 75%
Total Fat 38g 49%
  • Cut pork tenderloin into six pieces crosswise. Place between sheets of plastic wrap, cut side down and pound until pieces are about 1/3" thick.
  • Dip pork pieces into flour mixture and shake off excess. Then dip each piece into egg mixture, then place in bread crumbs, pressing to coat.
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2019-05-22  · Vienna Weather – the best food for storm or sunshine; Success Stories. RIESS – the famous traditional austrian family-owned company; Austrian Mountain Herb Cooperative; Spiceworld; Piccantino’s Online Shop; Wiener Schnitzel . VIENNESE BREADED VEAL CUTLETS The classic Wiener Schnitzel …
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  • irstly, the quality of the veal as well as a good crisp coating are decisive for the classic Wiener Schnitzel.
  • Carefully beat the veal pieces with a meat mallet until they are only a few millimetres thick and make several small cuts at the ends.Season the meat on both sides with salt and pepper.To make the classic Viennese breadcrumb coating: arrange two flat plates and one deep plate next to each other.
  • Put the flour and breadcrumbs in both flat plates and beat the eggs with a shot of milk well in the deep plate.Further, coat the meat in the flour and brush off any surplus.
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2015-03-10  · Vienna Schnitzel with Bratkartoffeln (German fried potatoes) Side dishes for Wiener schnitzel. There are many traditional side dishes for Vienna Schnitzel. Here are some of the most popular ones. Wiener Schnitzel …
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2020-10-02  · Wiener Schnitzel is a breaded flattened meat cutlet, fried crispy in a pan. Wiener means from Vienna, which is the capital of Austria. That indicated the dishes' origin. A Schnitzel is a meat cutlet, which can be breaded or not. An authentic Wiener Schnitzel …
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This was my mother's recipe. Veal can also be used in place of pork. Mar 2, 2015 - 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. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log ...
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Recipe Wiener Schnitzel, one of the most famous dishes of Viennese cuisine is presented here step by step with all the chef’s tips. This article with recipe shows completely and in detail how to prepare a perfect Wiener Schnitzel. You will learn the most important basics for the perfect original Wiener Schnitzel preparation. A step-by-step guide as an integrated cooking video and numerous ...
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Recipe: Vienna Schnitzel The Great Recipes. 5 hours ago To get the right Vienna schnitzel, you need to choose the right meat. This is veal. Not pork, not lamb, not chicken. Only veal. Than gentle - the better. Ideally - a veal paddle. It should be cut across the fibers on a piece with a thickness of two centimeters, and and a total of 250 grams ...
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