Wiener Schnitzel Viennese Schnitzel Recipes

WIENERSCHNITZEL

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.

RECIPE 2: ORIGINAL WIENER SCHNITZEL

Steps:

• Carefully trim the veal flank with a sharp knife and cut into 220g pieces.
• Gently pound out the pieces of meat and salt on both sides.
• Dredge in flour, wash in egg and coat in breadcrumbs.
• Heat the clarified butter in a pan and fry the schnitzel until golden brown.
• Dry the finished schnitzel on paper towels and serve with a lemon wedge.

WIENER SCHNITZEL

Steps:

• Place flour, eggs, and bread crumbs in 3 individual shallow dishes. Season cutlets with salt and pepper. Dredge in flour, shake of excess, dredge through egg, and last in bread crumbs.
• Heat the oil in large skillet, add butter, and heat until foam subsides. Add 1 Schnitzel at a time to pan, brown from both sides about 2 to 3 minutes. Transfer to plate lined with paper towels and place in 250 degree F oven to keep warm. Repeat with other Schnitzel. Serve with lemon wedges.
• Fry eggs and top each cutlet with an egg. Top with 1or 2 anchovy fillets and sprinkle with capers, to taste.

WIENER SCHNITZEL (=VIENNESE SCHNITZEL)

Steps:

• (ad ingredients: bread = bread crumbs. in Austria you get it at supermarkets. "Semmelbroesel". if you can t find them -- crush dry white bread (eg a sandwich) in a plastic bag. for example with a pan.).
• (ad ingredients: 0,26 gallons of veil schnitzel (already 1cm (0,4 inch) "thick" sliced) (=800g).
• Do tenderise meat by hammering on it with a pan. (in Austrian we have special "Schnitzelklopfer" or "Plattiereisen" to do so) In the end it shall be about half a centimeter (so 0,2 inches). - caution! it gets loud! ;).
• Then salt and pepper each Schnitzel.
• Heat the oil (or the Schmalz) in a pan.
• Then turn the meat in the farina, draw it through the slightly mixed eggs and finally put it onto the bread crumbs. Press the bread crumbs onto each side of the Schnitzel so it´s all covered with our "coat".
• Put a tiny amount of bread crumbs into the oil. when they swim on the surface of the oil: the oil is ready. if they soak the oil up and "fall to the ground of the pan" - > oil not hot enough.
• so when the oil is really hot (bread crumbs get golden-brown immediately) put as many Schnitzel into you pan, as can be without touching each other. They shall swim in the oil. Often turn them around.
• We have such a high temperature (and the meat is thin enough), that they are ready to serve as soon, as they are golden-brown. Which can be after a minute or maybe (if you don´t want to go to such high temperatures) 4 minutes.
• Hope i helped a little and you enjoy the original recipe of a (Wiener) Schnitzel. :).
• Julia.

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.

WIENER SCHNITZEL

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.

WIENER SCHNITZEL

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.

WIENER SCHNITZEL

Steps:

• One at a time, place veal pieces in heavy 1-quart plastic bag, and pound thin with meat pounder. Place veal on large platter, and lightly salt and pepper both sides.
• Put flour in shallow bowl wide enough to hold a piece of veal flat. Put eggs and cream in a similar bowl. Beat to blend. Put bread crumbs in a third similar bowl.
• Heat oven to 175 degrees. Line baking sheet with parchment. Arrange bowls near stove, along with a platter covered with layers of paper towel and a small plate covered with layers of paper towel.
• Heat oil in an 11- to 12-inch skillet or sauteacute; pan, the deeper the better. When oil is quite hot, put parsley in strainer, put in oil, and fry 10 seconds. Remove parsley, draining well, and place on the small plate. Add butter to skillet, and adjust heat to medium.
• Put 1 slice veal in flour, cover well, then shake off excess. Dip in egg, turning to coat. Put in bread crumbs, coating well, then shake off excess. Put in skillet, and fry about one minute, gently moving pan in circular motion on the burner. Oil should be frothy. When breading looks bubbly and starts to brown, turn and cook another minute, then transfer to paper-towel-lined platter. Repeat with remaining veal, adjusting heat so crumb coating cooks gradually and evenly, without burning.
• Place the cooked, drained schnitzels on a baking sheet, and put in the oven until ready to serve, up to 15 minutes.
• Arrange veal on platter or individual plates. Garnish with lemon wedges and fried parsley, and serve with salad.