This German Wiener Schnitzel recipe is for what most people think of when they hear the word Schnitzel. The flour, egg, breadcrumb combination makes for a crisp and delicious crust on the meat. Although it is traditionally made with veal, cost and flavor have many cooks substituting veal with pork. Try both meats and see which one you prefer.
When ordering a Wienerschnitzel in a restaurant, it can be a real mystery as to what might actually arrive at the table. Even in Germany, I have received everything from rubbery 1/2-inch think slabs to thin wafers burnt to a crisp. To avoid either of these scenarios when preparing them at home, you must pay careful attention to the pound and the oil temperature.
When pounding the cutlets, I find it really simplifies clean up and helps prevent too much tearing of the meat to place the cutlet in a freezer bag while pounding. Then you really have to make some noise. Tapping the meat will not do. A 1/2-inch think cutlet should be pounded out until it roughly triples in size. Still, be careful not to over pound it and end up with something paper thin and see-through, as you will lose all texture in your Schnitzel.
When frying for this Wiener Schnitzel recipe, I suggest using enough oil or fat to cover the entire pan, but not so much that the cutlet is covered in oil while frying. We want to fry one side at a time. Keep in mind that the Schnitzels will absorb oil while frying, so use more in the beginning if you will be frying a large amount. If you find your pan is running dry and you still have cutlets to fry, add a bit more oil or fat and give it a minute or two to get up to frying temperature before placing the next breaded cutlet in the pan.
Standard Ingredients:
4 half-inch thick Veal or Pork Cutlets
1/2 cup Flour
1 large Egg
1 cup of Dry Breadcrumbs
4 Tbsp of Vegetable Oil
Salt and Pepper to taste
2 whole Lemons
Instructions:
Trim and clean cutlets
Pound cutlets to 1/4 t0 1/8 inch thickness
Salt and Pepper cutlets lightly and set aside
Spread Flour on a dry plate or cutting board
Beat Egg in large shallow container
Spread Breadcrumbs on another dry plate or cutting board
Heat 6-8 Tbsp of oil in a large pan on med-high heat
Flour one cutlet on both sides
Flip floured cutlet in Egg
Cover Egged cutlet heavily in Breadcrumbs
Fry cutlet until browned (2-3 minutes per side)
Salt lightly while frying
Place cooked cutlets on paper towels to drain oil
Repeat process for each cutlet
Serve each cutlet with freshly cut lemon halves or quarters
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Lemon and light brown gravy.Not rated yet
Ate this in Germany all the time . It was served with lemon which you squeezed on veal and served light waterlike brown gravy in a dish to dip meat if …
More Schnitzel TipsNot rated yet
My Oma, after breading schnitzels, would place them in the frig for at least 45 to 60 minutes. She said that helps keep the breading on when you fry them. …
cheese?Not rated yet
In Germany this would be served on a delicious roll with cheese... Any idea what kind of cheese it might have been?
SchnitzelNot rated yet
This works very well. I used a flavored breadcrumb mix,Italian, and also added 1/4 tsp of cayenne to kik it up. Very nice flavor.
Tips from a native German food lover Not rated yet
Hi guys,I just wanted to add some tips. Trust a German native in love with German culinary and especially Schnitzel!Add some whipped cream to the …
Brings back memoriesNot rated yet
When I was stationed in Germany I remember the wonderful wienerschnitzel sandwiches that I could get from a vendor that stood outside the army post. I …
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FAQs
In Canada, Schnitzel is often referred to simply as Veal Cutlet or Chicken Cutlet, breaded and fried. Often with Italian tomato sauce, parmigiana cheese or mozzarella cheese. It is often topped with red peppers and it is very commonly served as a sandwich.
How do you get breading to stick to veal? ›
Getting breading to stick is a 3 step process.
- Well coat with plain flour, seasoned if you wish.
- Dip in beaten egg with a splash of milk in it, again seasoned if you wish.
- Finally coat with the crumb and make sure it is well stuck to the egg.
- Some people will repeat steps 2 & 3.
Just as important as the first patting down of the chicken's surface, the final pat down of your meat after covering it with breading helps every piece of crunchy coating adhere. After coating chicken in an egg and breading layer, gently pat all sides.
What is the best cut of veal for schnitzel? ›
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.
Which method of cooking is most commonly used for veal cutlets? ›
Breading and pan-frying veal cutlets is a classic and delicious way of preparing veal. The result is perfectly coated, browned, and tender veal cutlets that are easily made with a simple three-step process: The veal is dipped into flour, then egg, and finally breadcrumbs, assuring a crispy coating.
Are veal cutlets from the leg tender? ›
Veal cutlets can be made from nearly any solid muscle, but are typically sliced from either the Cap-Off Top Round or the Boneless Leg [(BHS) Bottom / Hip / Sirloin]. The top round is the most tender muscle for slicing.
Why are my veal cutlets tough? ›
The key is to not overcook the meat. Overcooking will toughen and ruin the texture. Also, depending upon the cut, it is best to sear the outside of the meat in a hot frying pan with a little oil, then finish cooking your veal in a moderately hot oven.
Do you put egg or flour first? ›
The standard breading technique involves first dredging the item with flour, dipping it in egg wash, and then finally coating it with breadcrumbs. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg.
Does milk help breading stick? ›
Once the floured fish is dipped in the butter or milk, it will get a little gummy and help the coating adhere better.
Why does the breading fall off my schnitzel? ›
Always dip your chicken in beaten egg before coating
Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet. You should start with a thin layer of flour, which gives the egg a better surface to cling to, then the egg, then the coating.
Panko chicken schnitzel (aka chicken katsu) is, I'd say, the elevated version of the widely popular chicken schnitzel. By switching normal breadcrumbs with panko breadcrumbs, the golden crust comes out light and crispy every time. The delightful crunch factor is a total game changer!
Why put schnitzel in fridge before frying? ›
Cooling the breaded schnitzel in the fridge for an hour or so before frying will help keep the breading on while cooking. Placing the cooked schnitzel on a wire rack while the rest of the batch cooks will help it keep crispy.
What is the difference between schnitzel and wiener schnitzel? ›
Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.
What's the difference between cutlets and schnitzel? ›
The Short Answer:
Yes, Schnitzel, Scallopini, and Cutlets are essentially the same thing.
What's another name for veal cutlets? ›
Veal cutlet, also known as round steak, comes from the top round and is cut from the center about ¼ inch thick.
What are the two 2 kinds of veal? ›
Veal comes in two forms, white and rose. 'White' veal generally comes from calves that have a diet of fortified milk and solids, low in iron, with minimal fibre provided, leading to the pale colouring of the meat (due to anaemia).
Does schnitzel mean cutlet? ›
schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak. schnitzel. Related Topics: veal dish.
What is the best substitute for veal cutlets? ›
All the cook need do is think pork, chicken or turkey instead. With no more equipment than a sharp knife and a suitable pounding tool, one and a half pounds of meat from a pork loin, fresh ham or even shoulder, or some boneless, skinless chicken or turkey breast, can be turned into an entirely acceptable replacement.
