Best Wiener Schnitzel With Lemon Lime Brown Butter Paprika And Fried Eggs Recipes

WIENER SCHNITZEL

Steps:

• Set out a work surface and place a slice of veal loin, pork loin, chicken breast or a slice of turkey breast in a freezer bag. Pound the meat out into a very thin cutlet, about 1/8 inch thick. Take your time, hitting the meat with about the same force as knocking on a door. Work from the center of the meat outward. If you are using pheasant or chicken, you will need to pound the thick end of the breast more than the thin end; pork or veal medallions should be evenly cut. Do one breast at a time.
• Preheat the oven to 200°F. Place a cooling rack over a baking sheet in the oven; this is for the schnitzels as they come out of the frying pan. Salt the cutlets well on both sides. Set up a breading station. 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.
• When the fat is ready, dredge a cutlet in flour, press it in well, then shake off the excess. Dredge it in egg-milk mixture, then the breadcrumbs. Do not press the breadcrumbs into the meat. Immediately put the breaded cutlet into the hot fat. Shake the pan a little to make sure the schnitzel does not stick to the bottom. The cutlet should float in the hot fat. Repeat quickly with as many cutlets as will fit in your pan, but don't crowd the pan.
• Fry the schnitzels until they are golden brown, about 2 minutes per side. As the first side is cooking, spoon hot fat over the other side. This will speed up the cooking process. Flip only once. When the schnitzels are done, put them in the oven on the baking sheet and repeat until you're done.

WIENER SCHNITZEL OVER GREENS

Steps:

• Place flour, eggs and bread crumbs in 3 separate shallow plates. Season veal with salt and pepper. Preheat the oven to 200 degrees. Dredge veal in flour and shake off excess. Then dip floured veal in eggs and then in bread crumbs; set crumbed mixture on a rack for coating to set. In a large skillet heat 1/4-inch deep vegetable oil. When hot, add the veal without crowding in a batch and cook for 3 minutes a side. With a slotted spatula transfer the veal to a baking sheet. Set first batch in oven to keep warm. Repeat with a second or third batch until all the veal is done. Keep the veal warm in the low oven while you eat your first course. When ready to eat, center greens on a dinner plate. Cut veal into strips on the diagonal and pile in the center. Garnish with tomato salsa.

PAPRIKA CHICKEN SCHNITZEL WITH FRIED EGGS (HOLSTEIN)

Steps:

• Preheat oven to 200 degrees F. Place a baking sheet in oven to keep cooked cutlets crisp.
• Butterfly the chicken breast pieces across the breast but not all the way through, open the meat up and set into a plastic food storage bag or 2 pieces waxed paper. Gently pound out each piece into very thin, large cutlets. Pile cutlets on a plate and season with salt and pepper.
• Arrange a station for breading: flour, 2 beaten eggs, bread crumbs mixed with paprika, parsley and the zest of a lemon.
• Heat just enough oil to coat the bottom of a large nonstick skillet over medium to medium-high heat.
• Bread 2 cutlets in flour, then egg, then bread crumb mixture and cook 2 to 3 minutes on each side, transfer to oven, add a bit more oil, if necessary, and repeat. Keep the cooked cutlets hot in the warm oven. Wipe pan clean, add 1 tablespoon extra-virgin olive oil heat then add roasted red peppers, season with salt and pepper and wilt them 4 to 5 minutes.
• While cutlets are in oven and peppers are cooking up, heat 1 tablespoon of butter in a medium skillet over medium heat. Add 4 eggs and fry to desired doneness, season with salt and pepper.
• Arrange some lettuce on each dinner plate, top with 1 cutlet, and some of the lemon juice over top. Arrange some roasted red pepper strips, 2 anchovy fillets, 1 tablespoon capers and a fried egg, sunny-side up or over easy on top of the cutlets. Serve with lemon wedges.

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.

WIENER SCHNITZEL

Steps:

• Mix flour, salt, paprika and pepper.
• Coat meat with flour mixture; pound until 1/4" thick.
• Beat egg and water until blended.
• Dip meat into egg mixture, then coat with bread crumbs.
• Heat oil in large skillet; brown meat quickly.
• Reduce heat to low; cover and cook 30- 45 minutes or until tender.
• Serve with lemon wedges.