WIENER SCHNITZEL (BREADED VEAL CUTLETS)
Steps:
- Tenderize the veal to about ¼ inch thick.
- Salt on both sides
- Get three bowls ready to bread the cutlets - one with flour - one with whisked eggs- one with bread crumbs.
- Heat the butter and oil in a large pan, allow oil to get hot.
- Coat the veal cutlets in the flour then egg and then the bread crumbs.
- Fry in the oil/butter making sure the schnitzels are always surrounded by the oil.
- Remove when lightly browned and put on paper towels to remove any excess oil.
- Fry the parsley in the remaining oil and serve as garnish over the Schnitzel.
- Notes:
- Serve with a warm potato salad called Kartoffelsalat and lemon wedges.
WIENERSCHNITZEL (BREADED VEAL CUTLETS)
This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.
Provided by Kim D.
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
- Slice lemon in half and squeeze lemon juice over all four pieces of veal.
- Allow the veal to sit in lemon juice for 30 minutes.
- Allow excess lemon juice to drip off before breading the cutlets.
- Sprinkle a pinch of salt over each cutlet.
- Place flour in a large shallow plate.
- Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
- Place breadcrumbs in a large shallow plate.
- one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
- Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
- Then dredge into the breadcrumb mixture to coat.
- Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
- Heat shortening in a large heavy skillet.
- There should be enough oil in the pan for the cutlets to "swim".
- When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
- Fry first side slowly until golden brown, about 4-6 minutes.
- Turn cutlets over with a spatula, being careful not to splatter hot oil.
- Fry on second side for about 4-6 minutes, or until golden brown.
- Drain on paper towels.
- If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.
WEINER SCHNITZEL OR BREADED VEAL CUTLETS
This is my other favorite German Dish. I love these!! Serve them with potato pancakes, broccoli and fresh rye bread!
Provided by Mary Louise
Categories Other Main Dishes
Time 25m
Number Of Ingredients 6
Steps:
- 1. Remove bone from steaks and cut into six serving pieces. Pound very thin.
- 2. Dip veal in seasoned flour. Then dip in egg. Then dip in bread crumbs.
- 3. Melt butter in a heavy skillet and SAUTE schnitzles over low heat until golden brown on both sides. (About 15 minutes)
- 4. Tranfer to plate. Serve with potato pancakes, German potato salad or baked potato, vegetable and rye bread or rolls.
SCHWEINESCHNITZEL OR WIENERSCHNITZEL (GERMAN PORK OR VEAL CUTLETS)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Cooked egg noodles, spaetzle/dumplings or boiled potatoes, for serving (see Cook's Note)
- Using a mallet and slow, even strokes down and away or towards the body, pound meat to 1/8- to 1/4-inch thick. (Parchment paper or plastic wrap can help control the strokes and guard the meat, optional.)
- Season the thin cutlets lightly with salt, pepper and white pepper and granulated onion or rub in freshly grated onion.
- Set up a breading station in 3 shallow metal pans or dishes: Flour seasoned with a little salt; eggs and milk whisked together with Dijon mustard; breadcrumbs seasoned with a little salt, freshly grated nutmeg, lemon zest.
- Coat meat in flour, shake off excess, coat in egg, drain excess, then press and evenly coat in breadcrumbs.
- Place a large, wide skillet over medium to medium-high heat on the stovetop and place a baking sheet lined with a wire rack alongside it for transferring cooked cutlets. Add about 3 tablespoons of oil, 3 turns of the pan, enough to coat to skillet, and when it ripples and is hot, add the cutlets.
- Cook the cutlets in 1 or 2 batches to avoid crowding pan, turning once, until deeply golden, 4 to 5 minutes turning once, in 1 or 2 batches to avoid crowding pan. RRemove to a wire rack-lined baking sheet.
- Serve schnitzel with lemon wedges, capers, dill and Cucumber Salad or cornichons, egg noodles, spaetzle or boiled or steamed potatoes with butter, parsley and chives.
- Whisk up dressing and toss with cucumbers and dill.
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