Wiener Schnitzel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WIENER SCHNITZEL



Wiener Schnitzel image

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

4 veal cutlets (4 ounces each)
3/4 teaspoon salt
3/4 teaspoon pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
3/4 cup dry bread crumbs
1/4 cup butter
4 lemon slices

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



Wiener Schnitzel image

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

2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
⅛ cup oil for frying

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



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

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



Wiener Schnitzel image

Provided by Food Network

Categories     main-dish

Number Of Ingredients 8

6 veal cutlets
1 1/2 tablespoons fresh lemon juice
Salt
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

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



Wiener Schnitzel image

Provided by Bobby Flay

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 26

1 lemon, halved
1/4 cup clover honey
1/4 cup Dijon mustard
2 heaping tablespoons prepared horseradish, drained
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh mint
Kosher salt and freshly ground black pepper
1 pound fingerling potatoes
Kosher salt
1 tablespoon canola oil
1/2 pound slab bacon, finely diced
2 shallots, finely diced
1/4 cup apple cider vinegar
1 tablespoon sugar
1 heaping tablespoon Dijon mustard
1/4 cup finely diced cornichons
2 cups fresh beet juice
1 tablespoon clover honey
Kosher salt and freshly ground black pepper
2 cups fresh breadcrumbs
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
7 large eggs
4 veal shoulder cutlets (about 5 ounces each), pounded thin
1 cup canola oil
4 tablespoons unsalted butter

Steps:

  • For the lemon sauce: Heat a nonstick pan over high heat, place the lemon halves in the pan cut-sides down and cook until golden brown, about 2 minutes. Remove and let cool slightly.
  • Whisk together the honey, mustard and horseradish in a medium bowl, squeeze in the juice from the seared lemon and add the dill, mint and salt and pepper to taste. Let sit at room temperature for at least 30 minutes to allow the flavors to meld.
  • For the potato salad: Cover the potatoes with cold, salted water and bring to a boil. Lower to a simmer and continue to cook until the potatoes are fork-tender, 12 to 15 minutes. Drain and slice the potatoes into 1/4-inch-thick rounds.
  • Heat the oil in a large saute pan over medium heat. Add the bacon and cook until golden brown and slightly crisp, about 8 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
  • Add the shallots to the pan and cook until soft. Add the vinegar and sugar and cook until the sugar is dissolved. Remove from the heat, whisk in the mustard, add the potatoes and cornichon and gently mix until combined. Transfer to a platter and top with the crisp bacon.
  • For the beet reduction: Bring the beet juice to a boil in a small nonreactive pan over high heat. Cook until thickened and reduced to about 1/2 cup, about 12 minutes. Add the honey and season with the salt and pepper. Let cool slightly.
  • For the wiener schnitzel: Preheat the oven to 300 degrees F.
  • Spread the breadcrumbs out on a baking sheet and bake until pale and dried, about 12 minutes.
  • Increase the oven temperature to 350 degrees F. Set 2 baking racks on 2 baking sheets.
  • Put the flour in a baking dish and season with salt and pepper. Put 3 of the eggs in another baking dish with a few tablespoons of water, whisk until smooth and season with salt and pepper. Put the breadcrumbs in a third baking dish and season with salt and pepper.
  • Season the veal on both sides with salt and pepper. Dredge in the flour and tap off the excess. Dredge in the eggs, letting the excess run off. Dredge in the breadcrumbs and tap off the excess. Place on one of the baking racks.
  • Heat the oil in a large saute pan over medium heat until it begins to shimmer. Cook the veal, one cutlet at a time, until golden brown, about 4 minutes on each side. Place on the second baking rack and finish cooking in the oven for 5 minutes.
  • Melt the butter over medium heat in a 12-inch straight-sided skillet. Crack the remaining 4 eggs into the pan, season the tops with salt and pepper and cook until the whites are set and the yolks are slightly firm, about 2 minutes. Gently flip and continue cooking until the other side is just slightly set, about 30 seconds.
  • To serve: Divide the wiener schnitzel among large plates, drizzle with the lemon sauce, top each with a fried egg and drizzle with the beet reduction. Serve the potato salad on the side.

WIENER SCHNITZEL



Wiener Schnitzel image

Perfect golden Wiener schnitzel can be a work of art. Or it can be the worst dish of your life, more like a piece of lead. the eggs have to be beaten with a little cream to make them fluffier, the bread crumbs are not pressed onto the meat, and when you cook the schnitzel -- and you always do only one slice at a time -- you keep it moving in the pan, nearly covered with bubbling oil. That's the only way to get the coating on the veal to form a puckery, crunchy surface. I use the top round cut. The very white milk-fed veal doesn't have enough flavor. You don't have to worry so much about tenderness because the veal is pounded. Each portion is cut on the bias about a half inch thick. Make sure all the membrane, or silver skin, is removed. Slice each piece through the middle, not quite all the way, then open it like a book, a butterfly. Place it between sheets of plastic and pound it flat and evenly, not too hard. You can trim away any ragged edges.

Provided by Kurt Gutenbrunner

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds veal top round cut in 5-ounce scaloppines
Salt and freshly ground white pepper
1 cup flour
2 eggs
2 tablespoons heavy cream
2 cups unseasoned bakery bread crumbs
2 cups vegetable oil
1/2 cup, packed, flat-leaf parsley leaves, rinsed, well-dried and coarsely chopped
3 tablespoons unsalted butter
4 lemon wedges
Cucumber or bibb lettuce salad in vinaigrette dressing

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.

WIENER SCHNITZEL WITH PORK



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

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 (VEAL)



Wiener Schnitzel (Veal) image

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

2 (6 ounce) veal cutlets
wax paper
1/2 cup flour
salt & pepper
1 egg (beaten)
extra virgin olive oil (a drizzle)
1 cup cracker meal or 1 cup crushed corn flakes
butter (for frying)
1/8 teaspoon nutmeg
1 lemon (cut into 4 wedges)

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 WITH SAUCE



Wiener Schnitzel With Sauce image

Make and share this Wiener Schnitzel With Sauce recipe from Food.com.

Provided by Kit..ty Of Canada

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb pork loin, trimmed
salt and pepper
1/2 cup all-purpose flour
3 eggs, beaten
2 cups fresh breadcrumbs
3 tablespoons vegetable oil
3 tablespoons unsalted butter
1/4 cup dry white wine
2 tablespoons fresh lemon juice
2 tablespoons heavy cream
6 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
4 lemon wedges

Steps:

  • Slice pork into eight 1"-thick pieces.
  • Pound each piece with a meat mallet to about 1/4" thickness.
  • Season with salt and pepper.
  • Place flour, eggs, and bread crumbs into three separate shallow dishes.
  • Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
  • Place breaded pork on a baking sheet or plate.
  • Heat oil and 3 T. butter in a large saute pan over medium-high heat.
  • Saute pork until golden brown, 2-3 minutes on each side.
  • Remove from pan and keep warm in a 200° oven.
  • Deglaze pan with wine; add lemon juice and simmer 3 minutes.
  • Add heavy cream and simmer until reduced by half, about 1 minute.
  • Off heat, whisk in butter 2 T. at a time.
  • Stir in parsley; spoon sauce over medallions.
  • Serve with lemon wedges.

Nutrition Facts : Calories 924.6, Fat 61.4, SaturatedFat 26.8, Cholesterol 286.5, Sodium 504.9, Carbohydrate 53, Fiber 3.1, Sugar 4.1, Protein 36.7

WIENER SCHNITZEL



Wiener Schnitzel image

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

1 cup all-purpose flour
3 teaspoons kosher salt, divided, plus more for seasoning
2 large eggs
2 tablespoons heavy cream
2 cups fine plain dried breadcrumbs
1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
Freshly ground black pepper
2 cups vegetable oil
3 tablespoons unsalted butter
1 lemon, cut into 4 wedges
Curly parsley or lettuce
Special Equipment
A deep-fry thermometer

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.

More about "wiener schnitzel recipes"

AUTHENTIC WIENER SCHNITZEL RECIPE - THE SPRUCE EATS
authentic-wiener-schnitzel-recipe-the-spruce-eats image
2008-03-09 Pound the meat evenly to 1/4-inch thickness for best results. To bread the schnitzels , set up 3 shallow dishes: Mix the flour and salt in the …
From thespruceeats.com
Ratings 496
Calories 704 per serving
Category Dinner, Entree
See details


WIENER SCHNITZEL AUTHENTIC RECIPE | TASTEATLAS
1. Place flour, breadcrumbs and beaten eggs into three separate wide and shallow containers. 2. Lay out the veal cutlet on a cutting board. Remove any excess fat, then beat it with a meat pounder until very thin (2-4mm). Season both sides with salt and pepper and set aside on a plate.
From tasteatlas.com
See details


WIENER SCHNITZEL - CAROLINE'S COOKING
2016-06-19 Spread the flour over a plate. Put the breadcrumbs on another plate or baking sheet. Beat the egg in a flat dish such as an oven dish. Lightly salt the veal on both sides, then dip the veal slices in the flour, ensure it is covered all over then shake off the excess before dipping in …
From carolinescooking.com
See details


WIENER SCHNITZEL - THE ORIGINAL RECIPE - WWW.ALPENEDELWEISS.COM
2022-02-06 Instructions. Cook the potatoes for around 20-25 minutes until soft and let them cool down. Chop the onions very fineand put aside and add them to the cold or luke warm broth. Add the vinegar, oil, mustard, sugar and salt and pepper in a bowl and mix with a …
From alpenedelweiss.com
See details


10 BEST SCHNITZEL GRAVY RECIPES | YUMMLY
2022-04-27 schnitzel, beef broth, bacon, pork loin, butter, parsley, eggs and 7 more Pork And Sage Schnitzels Womens Weekly Food sage leaves, butter, chillies, sherry vinegar, olive oil, plain flour and 4 more
From yummly.com
See details


EASY WIENER SCHNITZEL RECIPE WITH PORK TENDERLOIN
2022-03-07 Ingredients. 1 pound pork tenderloin. 1 teaspoon salt. 1/8 teaspoon ground white pepper. 2 tablespoons freshly squeezed lemon juice. 1 teaspoon paprika. 1/4 cup all-purpose flour. 2 large eggs, beaten. 1 cup dry breadcrumbs.
From thespruceeats.com
See details


AUTHENTIC GERMAN JäGERSCHNITZEL (HUNTER SCHNITZEL WITH …
2018-01-21 Instructions. Pound the pork chops between two sheets of plastic wrap with the flat side of a meat tenderizer until 1/4 inch thick. Lightly sprinkle both sides with salt and freshly ground black pepper. Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls.
From daringgourmet.com
See details


WIENER SCHNITZEL RECIPES - BBC FOOD
An Austrian dish consisting of a thin slice of lean veal coated in breadcrumbs and fried until the coating is crisp. Pork and chicken can also be used. The meat is battered out to a thin escalope ...
From bbc.co.uk
See details


AUTHENTIC WIENER SCHNITZEL RECIPE - EVERYDAY DELICIOUS
2022-05-08 Place a thick plastic bag on top of a cutlet and pound it with a meat mallet starting from the center and moving towards the edges until is uniformly thick – 2/16-3/16 of an inch (3-4mm). It should be really thin. If using pork, you can make thicker cutlets, about 1/4 …
From everyday-delicious.com
See details


RECIPE FOR WIENER SCHNITZEL HOW TO MAKE IT - AUSTRIA.INFO
Step 1: Lay out the cutlets, remove any skin and beat until thin. Season on both sides with salt and pepper. Place flour and breadcrumbs into separate flat plates, beat the eggs together on a further plate using a fork. Coat each schnitzel on both sides in flour, then draw through the beaten eggs, ensuring that no part of the schnitzel remains dry.
From austria.info
See details


AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL) - THE DARING …
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 the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat.
From daringgourmet.com
See details


WIENER SCHNITZEL (EASY RECIPE) - INSANELY GOOD
2022-04-24 Step 2: Prepare the breading assembly line. Take 3 shallow bowls. Pour flour in the first and breadcrumbs on the second. Add parmesan, eggs, parsley, salt, pepper, nutmeg, and milk into the third bowl and whisk to combine. Step 3: Coat the veal.
From insanelygoodrecipes.com
See details


AUTHENTIC GERMAN SCHNITZEL RECIPE - THE STAY AT HOME CHEF
Pour about 1/4 inch of vegetable oil into a large deep skillet. Bring oil to 350 degrees F. Dredge chops into flour to coat, then immediately dip into eggs to coat, followed by bread crumbs to coat. Place chops into the hot oil and fry 3 to 4 minutes. Work in …
From thestayathomechef.com
See details


WIENER SCHNITZEL - RIVER CRUISES
Meat. Place cutlets between pieces of wax paper and gently pound with a meat mallet (or small heavy saucepan) until about ¼-inch (6-mm) thick. Rub cutlets with oil; sprinkle with salt and pepper. Set up 3 shallow dishes: 1 with flour, 1 with egg and 1 with breadcrumbs. Coat each cutlet well first with flour, then egg, then crumbs.
From vikingrivercruises.com
See details


HOW TO MAKE THE PERFECT WIENER SCHNITZEL | FOOD | THE GUARDIAN
2014-05-28 25g clarified butter or ghee. 1 lemon, cut into wedges, to serve. Put one of the escalopes on a chopping board, cover with greaseproof paper, and beat out as thinly as you can without making holes ...
From theguardian.com
See details


CHICKEN SCHNITZEL RECIPE
2022-04-14 Use the smooth side of a meat tenderizer or the bottom of a small frying pan to pound the cutlet until it’s 1/8 to 1/4 inch thin. Be firm but gentle so that the chicken does not tear. The goal is to get an evenly thin cutlet. Pound the remaining cutlets, one at a time, using the same plastic wrap and replacing it if it tears.
From simplyrecipes.com
See details


COOK THIS: WIENER SCHNITZEL FROM ALPINE COOKING | NATIONAL POST
2019-11-05 Next, dip the meat through the egg until well coated, then, with a fork, lift, allowing any excess egg. wash to drip back into the bowl. Transfer to the bread crumbs, flipping to …
From nationalpost.com
See details


WIENER SCHNITZEL RECIPE FROM AUSTRIA - THE FOREIGN FORK
2021-01-01 Step 2: Fry. Put enough oil in the pan to come about halfway up the meat. Heat the oil until it reaches 350 degrees. Put each cutlet in the pan. Cook for about 2 minutes, flip, and then cook for about 2 minutes on the other side. Squeeze lemon on the meat and enjoy!
From foreignfork.com
See details


GERMAN SCHNITZEL SANDWICH (SCHNITZELBRöTCHEN) - RECIPES FROM …
Schnitzel on the bun – those are spare tomatoes…. Cut open the bun, spread the bottom with mayo (if you want), and place the lettuce on it. Add the cucumber, tomato slices, salt, pepper and finally the schnitzel. Cover the top part of the bun with more mayo or remoulade. Place the top onto the schnitzel.
From recipesfromeurope.com
See details


13 SCHNITZEL RECIPES YOU NEED TO TRY - INSANELY GOOD
2022-04-28 1. German Schnitzel. One bite of this traditional-style pork schnitzel, and you’ll be transported to Germany. It’s crispy on the outside, juicy on the inside, and über delicious. Serve with potatoes and beer, and you’ll practically be a local. 2. Authentic Italian Veal Milanese.
From insanelygoodrecipes.com
See details


WIENER SCHNITZEL RECIPE: ALL ABOUT THE STAR OF VIENNESE CUISINE
Make sure the breadcrumbs cover the entire cutlets. Start frying the cutlets immediately in a pan with pork fat (original method) or vegetable oil. Add sufficient fat or oil to make the cutlets swim, and heat it. To get the right temperature, add a few breadcrumbs into the pan. If the oil foams, the temperature is right.
From vienna-unwrapped.com
See details


WIENER SCHNITZEL RECIPE | AMAWATERWAYS™

From amawaterways.com
See details


12 VARIATIONS OF SCHNITZEL OR MMMM… PORK FOR EVERY MONTH RECIPES
2021-05-27 We’ve come up with 12 ways to serve schnitzel and 4 schnitzel sauces that you will absolutely love! Traditional Schnitzel. Parmagiana Sauce. Spargel Topping. Farmer’s or Bauern Schnitzel. Mexican Schnitzel. Greek Schnitzel. Gorgonzola Sauce for Schnitzel. Zigeuner or Paprika Schnitzel Sauce.
From reflectionsenroute.com
See details


HOW TO MAKE A PERFECT SCHNITZEL ⋆ MY GERMAN RECIPES
2021-05-15 Sauté. In a large frying pan, heat enough oil to have the schnitzel float a little. It's best to sauté only one slice at a time: Put the meat into the hot oil and start moving the pan so the meat keeps floating in the oil. When the bottom side has a nice golden color (after about 1 minute), turn the slice and fry the other side.
From mygerman.recipes
See details


WIENER SCHNITZEL RECIPE - HOW TO MAKE CLASSIC WIENER …
2012-12-21 Put the flour in a large tray, plate or shallow bowl. Do the same for the beaten eggs and milk, and then the breadcrumbs. Put the lard or clarified butter in the frying pan and turn the heat to medium-high. You want to fry at a temperature of about 325°F to 350°F.
From honest-food.net
See details


PORK SCHNITZEL RECIPE - THE BEST WIENER SCHNTIZEL RECIPE MADE …
About the Wiener Schnitzel recipe – what is Schnitzel? The wiener schnitzel is a national dish of Austria and a well-known Austrian dish. It first made its appearance in the 19th century, however, it was mentioned before in a cookbook in 1831. There is a lot of debate on where the dish originally came from. Some say that the first mentions ...
From europedishes.com
See details


THE BEST JAGERSCHNITZEL (JäGERSCHNITZEL) MADE JUST LIKE OMA
Instructions: In a skillet over medium-high heat, cook bacon and onion in butter until the onions are translucent and the bacon has rendered its fat. Add mushrooms and fry until tender, about 5 minutes, stirring constantly. Add tomato paste and the broth. Stir in the paprika.
From quick-german-recipes.com
See details


WIENER SCHNITZEL - COOKING CIRCLE
Method. Step 1. Place flour in a shallow bowl or plate. Add eggs, water, and Dijon mustard to another bowl; whisk to combine. In a third bowl, stir together bread crumbs, caraway seed and salt. Step 2. Working one at a time, coat each pork cutlet in flour. Tap off excess, then coat cutlet in egg mixture. Transfer cutlet to bread crumb mixture ...
From cookingcircle.com
See details


WIENER SCHNITZEL RECIPE - TASTY GERMAN RECIPES
butter, lard or cooking oil. Flatten the meat with a rolling pin or meat hammer. Season with salt and pepper and then coat in flour. Coat in beaten egg and then coat in breadcrumbs. Heat oil in a pan and then fry the Schnitzel on both sides until brown and the meat is cooked through. Approx. 4 mins on both sides.
From tasty-german-recipe.com
See details


WIENER SCHNITZEL WITH EGGS, PARSLEY, BREAD CRUMBS AND BUTTER
Transfer the meat to a large tray. Season both sides of each slice with salt and pepper. Set up a breading station by placing the flour on one plate, add the eggs to a shallow bowl, and put the bread crumbs on a second plate. Place a clean platter at the end to hold the breaded slices. Preheat the oven to 300°F (150°C).
From more.ctv.ca
See details


SCHNITZEL RECIPES | BBC GOOD FOOD
Make one of our crispy schnitzel recipes for a comforting family dinner. Chicken, pork, beef or turkey fillets are coated in breadcrumbs, then served with dips, salad or chips. Share on facebook. Share on twitter. Share on pinterest. Share on whatsapp. Email to a friend. Advertisement. Showing items 1 to 8 of 8 . Chicken schnitzel with coleslaw. A star rating of 4.9 out of 5. 25 …
From bbcgoodfood.com
See details


WIENER SCHNITZEL RECIPE (WEINERSNITCHEL) - COOK LIKE CZECHS
2020-04-02 Whip the eggs with a fork in a large shallow bowl (the pounded slices of meat get larger). Coat the meat in the flour first, then put it in the whipped eggs and lastly, coat it lightly in the breadcrumbs. Don´t press the breadcrumbs into the meat slices. Heat a …
From cooklikeczechs.com
See details


WIENER SCHNITZEL - TRADITIONAL AUSTRIAN RECIPE | 196 FLAVORS
2021-11-17 In Germany and Austria, Wiener Schnitzel has a PDO (protected designation of origin). This label guarantees the use of veal. In this case, the preparation will instead be called wiener schnitzel vom schwein, pute or huhn depending on the meat used (pork, turkey, or chicken).. In Italy, the recipe appears from the 12th century and even in the list of dishes …
From 196flavors.com
See details


WIENER SCHNITZEL RECIPE - VEAL – DISCOVER DELICIOUS
Instructions. WORK: Line a plate with paper towels. Put it aside. Take out 3 shallow bowls. *. BOWL #1: Crack the eggs into the bowl. With a whisk, beat the eggs well. BOWL #2: Add breadcrumbs to the bowl. BOWL #3: In this bowl, mix the flour and spices together.
From veal.org
See details


CHEF THOMAS KELLER’S WIENER SCHNITZEL RECIPE - MASTERCLASS
2021-08-02 Thomas Keller. ’s Wiener Schnitzel Recipe. Wiener schnitzel—a thin, breaded, and pan-fried veal cutlet—is a Viennese specialty and a staple of Austrian cuisine. It is traditionally served with parsley and lemon. Here, Michelin-starred Chef Thomas Keller of The French Laundry shares his technique for making a classic wiener schnitzel.
From masterclass.com
See details


WIENERSCHNITZEL - THE WORLD'S LARGEST HOT DOG CHAIN
Wienerschnitzel serving Hot Dog, Chili Cheese-Burgers, Corn Dogs, Chili, Tastee-Freez, and Breakfast. More than 320 quick-serve restaurants in 11 states.
From wienerschnitzel.com
See details


WIENER SCHNITZEL RECIPE
2021-11-02 Repeat with the other slice. STEP 4. Heat 1cm of clarified butter or oil in a deep, wide frying pan over a medium-high heat (to about 150C) and fry each schnitzel on each side for 2-3 minutes until golden. While frying, use a spoon and cover the top side of the schnitzel with the hot butter or oil – this will make the breading golden and ...
From olivemagazine.com
See details


BEEF SCHNITZEL RECIPE | BEEF + LAMB NEW ZEALAND
To Serve. 1. Use kitchen scissors or a knife to make small cuts around the edge of each piece of schnitzel to ensure they don't roll up during cooking. 2. Place pieces of schnitzel between 2 sheets of baking paper and quickly pound them with a meat mallet, rolling pin or the base of a small heavy saucepan to flatten them a little more. More info.
From recipes.co.nz
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #lamb-sheep     #european     #meat     #4-hours-or-less

Top Asked Questions

How do you make the perfect Wiener Schnitzel?
Add parsley to breadcrumbs. Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side. Sprinkle with remaining lemon juice. “Grandma keeps her Wiener schnitzel recipe a closely guarded secret.
What is Wienerschnitzel?
Essentially, Wienerschnitzel is a thinly hammered and breaded veal or pork cutlet. While chicken schnitzel are good, too, the best Wiener Schnitzel are made from tenderloin pork or leg of veal. To prepare the classic Wiener Schnitzel use the veal’s super tender lean topside, alternatively the fricandeau or the thick flank.
How to cook veal schnitzel?
Lightly coat a veal schnitzel in the flour and shake of the excess. Next, dip the veal escalope into the egg mixture. Ensure that your meat is completely coated in egg wash. Lastly, turn the schnitzel in the breadcrumbs. In a large frying pan heat up the clarified butter/oil on medium heat. Fry the schnitzel in batches for 2-3 minutes on each side.
How to prepare schnitzel Strasse?
(All three plates lined up – flour, egg wash and breadcrumbs are called Schnitzel Strasse (Schnitzelstreet) Lightly coat a veal schnitzel in the flour and shake of the excess. Next, dip the veal escalope into the egg mixture. Ensure that your meat is completely coated in egg wash. Lastly, turn the schnitzel in the breadcrumbs.

Related Search