Best Wienerschnitzel Recipes

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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

WIENERSCHNITZEL (BREADED VEAL CUTLETS)



Wienerschnitzel (Breaded Veal Cutlets) image

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

4 veal cutlets
1 lemon
salt, to taste
1 cup all-purpose flour
2 eggs
2 tablespoons water
2 tablespoons vegetable oil
1 cup fine dry breadcrumb
4 tablespoons vegetable shortening (more might be needed depending on the size of your pan)

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.

SCHWEINESCHNITZEL OR WIENERSCHNITZEL (GERMAN PORK OR VEAL CUTLETS)



Schweineschnitzel or Wienerschnitzel (German Pork or Veal Cutlets) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

4 top loin pork chops or veal cutlets, 4 to 6 ounces each
Salt, fine black and white pepper
1 teaspoon granulated onion or about 2 tablespoons freshly grated onion
All-purpose flour, for coating cutlets
2 large eggs
About 1/4 cup whole milk or half-and-half
1 round teaspoon Dijon mustard
1 cup plain breadcrumbs
About 1/4 teaspoon freshly grated nutmeg
2 teaspoons lemon zest plus lemon wedges
About 3 tablespoons neutral oil, such as safflower or canola
4 tablespoons capers in brine, drained
A few sprigs fresh dill, optional
German Cucumber Salad, recipe follows
Cornichons, for serving
3 tablespoons white or cider vinegar
3 tablespoons neutral oil, such as grapeseed
1 tablespoon onion flakes or granulated onion or 2 tablespoons grated onion
2 teaspoons superfine sugar or granulated sugar
1 teaspoon each salt and fine pepper
2 seedless cucumbers or 6 Persian cucumbers, very thinly sliced
1 cup loosely packed fresh dill tops (a fat handful) chopped

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.

WIENERSCHNITZEL CHILI (AS CLOSE AS YOU WILL FIND)



Wienerschnitzel Chili (As Close As You Will Find) image

I have researched and tried many different variations. Mysterygirl's recipe was as close as I could find. I started with her recipe and made a few changes, I believe the key to it is the cumin seed. When added, that seemed to make the difference. Follow this exactly and I believe you will be pleasantly surprised.

Provided by firemandave

Categories     < 15 Mins

Time 11m

Yield 6 cups

Number Of Ingredients 14

3/4 lb ground beef
1/4 lb ground pork
6 cups water
1/4 cup cornstarch
1/2 cup Wondra Flour (a must)
1 tablespoon tomato paste (Do not get carried away and add a whole 6 ounce can, it makes it to sweet)
1 tablespoon white vinegar
6 tablespoons chili powder
1/2 tablespoon salt
1 tablespoon dried onion flakes
5 teaspoons granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon ground cumin (no more no less)

Steps:

  • Brown ground beef and ground pork in a large saucepan over medium heat, ensure that the meat is well crumbled. (I utilize a potato masher for this. When you think it is done, mash some more.).
  • When the meat is completely browned cover saucepan and turn heat to low.
  • After ten minutes, remove the ground meat from the heat and drain.
  • While the meat is simmering, in a separate pan, mix the water, Wondra and the cornstarch. (I typically also add all dry ingredients to a separate bowl at this time.).
  • Whisk thoroughly as it's added until it's dissolved into the water.
  • Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.
  • Place the pan over medium heat and bring to a boil. Stir occasionally, it will burn if you walk away.
  • When chili begins to boil, reduce heat and simmer for 1 hour. Once again stirring occasionally.
  • Chili is now ready to add over a steamed hotdog, soft bun and I use Velveeta slices with it. Enjoy!
  • I have read different reviews on Weinerscnitzel chili and those that say there is no meat, should look at their rapper closer, before licking it. There is meat it is just crushed real small.
  • I believe, if followed exactly, this recipe comes extremely close to that delicious sauce found at Weinerscnitzel. Please try it and comment back here on your results.

WIENERSCHNITZEL!



Wienerschnitzel! image

It may be the butt of jokes, but despite the funny name, Wienerschnitzel is seriously good food. If you have a moral objection to veal, use turkey, or even pork, but whatever you do, don't omit the nutmeg or lemon.

Provided by EmmyDuckie

Categories     Veal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

6 thin veal cutlets
1/2 cup flour
2 eggs, beaten with 1 tbsp water
1/2-3/4 cup plain breadcrumbs
1 cup olive oil (not extra virgin)
salt and pepper
fresh grated nutmeg
lemon slice

Steps:

  • Heat oil in a wide skillet, over medium high heat.
  • Salt and pepper the flour, if desired, and coat cutlets.
  • Dip cutlets in egg mixture.
  • Dredge in breadcrumbs.
  • Fry until golden and beautiful.
  • salt and pepper to taste.
  • grate nutmeg on top, and squeeze on some fresh lemon.
  • serve with buttered noodles, or potato salad.

WIENERSCHNITZEL CHILI (AS CLOSE AS YOU WILL FIND)



Wienerschnitzel Chili (As Close As You Will Find) image

I have researched and tried many different variations. Mysterygirl's recipe was as close as I could find. I started with her recipe and made a few changes, I believe the key to it is the cumin seed. When added, that seemed to make the difference. Follow this exactly and I believe you will be pleasantly surprised.

Provided by @MakeItYours

Number Of Ingredients 14

3/4 lb ground beef
1/4 lb ground pork
6 cups water
1/4 cup cornstarch
1/2 cup Wondra Flour (a must)
1 tablespoon tomato paste (Do not get carried away and add a whole 6 ounce can, it makes it to sweet)
1 tablespoon white vinegar
6 tablespoons chili powder
1/2 tablespoon salt
1 tablespoon dried onion flakes
5 teaspoons granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon ground cumin (no more no less)

Steps:

  • Brown ground beef and ground pork in a large saucepan over medium heat, ensure that the meat is well crumbled. (I utilize a potato masher for this. When you think it is done, mash some more.).
  • When the meat is completely browned cover saucepan and turn heat to low.
  • After ten minutes, remove the ground meat from the heat and drain.
  • While the meat is simmering, in a separate pan, mix the water, Wondra and the cornstarch. (I typically also add all dry ingredients to a separate bowl at this time.).
  • Whisk thoroughly as it's added until it's dissolved into the water.
  • Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.
  • Place the pan over medium heat and bring to a boil. Stir occasionally, it will burn if you walk away.
  • When chili begins to boil, reduce heat and simmer for 1 hour. Once again stirring occasionally.
  • Chili is now ready to add over a steamed hotdog, soft bun and I use Velveeta slices with it. Enjoy!
  • I have read different reviews on Weinerscnitzel chili and those that say there is no meat, should look at their rapper closer, before licking it. There is meat it is just crushed real small.
  • I believe, if followed exactly, this recipe comes extremely close to that delicious sauce found at Weinerscnitzel. Please try it and comment back here on your results.

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