WIENER SCHNITZEL (BREADED VEAL CUTLETS)
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
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
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
WIENERSCHNITZEL
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
Steps:
- 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
WIENER SCHNITZEL (VEAL)
I know you'll find other recipes for this dish, but you owe it to yourself to try this GREAT recipe. IT'S THE GREATEST! It's also easy & very authentic!
Provided by Alan Leonetti
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cover work surface with a sheet of waxed paper.
- Arrange cutlets with a few inches between them on paper.
- Over the cutlets, top with a second sheet of waxed paper.
- Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
- If they are already 1/4 inch, then you don't have to pound them.
- Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
- Place flour in 1 tin and season with salt and pepper.
- In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
- In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
- I use crushed corn flakes that are sold in a box in the supermarket already crushed.
- Dredge the veal completely in flour.
- Then coat the veal evenly with egg on both sides.
- Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
- Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
- When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
- Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
- Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.
Nutrition Facts : Calories 435.4, Fat 15.1, SaturatedFat 5.8, Cholesterol 233.6, Sodium 256.5, Carbohydrate 32.1, Fiber 1.9, Sugar 1.1, Protein 40.5
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.
WIENER SCHNITZEL
Steps:
- 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.
TRUE WIENER SCHNITZEL (BREADED VEAL SCALLOPS - AUSTRIA)
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
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
WIENER SCHNITZEL
Kurt Gutenbrunner, the New York City chef and author of Neue Cuisine: The Elegant Tastes of Vienna, gave us his recipe for perfectly crisp, golden veal cutlets.
Provided by Kurt Gutenbrunner
Categories Fry Dinner Veal Breadcrumbs Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon 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 teaspoons 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 deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
- 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 paper towel-lined sheet. Repeat with remaining veal slices.
- Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.
WIENER SCHNITZEL
Steps:
- Preheat the oven to 200°F. Set out the flour, bread crumbs, and beaten eggs on plates or in shallow bowls next to each other on your counter and have a stack of parchment or wax paper ready. Season the eggs liberally with salt and pepper.
- Dredge the cutlets, one at a time, in the egg, then the flour, then dip in the egg again, then dredge in the bread crumbs. Stack the breaded cutlets between layers of wax paper and, when all the veal is breaded, transfer the stack to chill in the refrigerator for at least 10 minutes and up to 3 hours.
- Heat the butter and oil in a large skillet over medium heat until a pinch of flour dropped into the pan sizzles. Cook in batches as necessary, making sure not to crowd the pan, adding fat to the pan as needed. Turn the cutlets as soon as they're browned, then cook the other side. The total cooking time should be 5 minutes or less. As each piece of veal is done, transfer it to an ovenproof platter; place the platter in the oven.
- Serve as soon as all the cutlets are cooked, garnished with the parsley and with the lemon wedges on the side.
- Cotolette alla Milanese "Veal Cutlets Milan Style" (Italy)
- Simply omit the parsley and you have the Italian classic on which veal Parmigiana-really quite an American dish-with its topping of cheese and tomato sauce, is based.
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