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.
What cut of veal is best for schnitzel? ›
What cut of veal do you use? Wiener schnitzel translates to Viennese cutlet. To Australians, cutlets mean meat on the bone, but in this case it refers to thinly sliced veal top round.
How do you get the breading to stick on a schnitzel? ›
Dip egg-coated chicken in breadcrumb mixture. Gently press on with fingertips to secure.
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.
What is schnitzel called in America? ›
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.
Why does my breading fall off my veal cutlets? ›
The flour should be enough to create a moisture barrier around the cutlet; otherwise, the moisture created during frying is going to create steam that will cause your breading to flake off. The goal is a light dusting, not a heavy coating.
Should you let breading sit before frying? ›
Otherwise, it can slide right off of the chicken when it's placed in the hot oil. Letting the breading rest before frying the chicken is the key to getting that craggy, crispy crust we all love so much with fried chicken.
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.
What is the secret of schnitzel? ›
Clark reckons the secret to great schnitzel is to "trap air in the crust when you cook the meat by moving and shaking the pan".
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.
The dish was traditionally served in Austria with butterhead lettuce tossed with a sweetened vinaigrette dressing, optionally with chopped chives or onions, potato salad, cucumber salad, or parsley potatoes. In recent times french fries and rice have become more common.
Why does the breading fall off my schnitzel? ›
You don't start dry
The first step to breading chicken is crucial: Make sure the chicken is completely dry before starting the dredging process. Using a paper towel, pat the meat dry on all sides. Excess moisture will cause the flour to get soggy, meaning it will not adhere properly to the chicken.
Why is my schnitzel breading not sticking? ›
The most common reasons breading doesn't stick is that:
- You didn't properly dry the meat.
- You didn't put a starch coating on the meat before dredging.
- Your oil wasn't properly heated.
Place the breaded chicken on a cooling rack (or a platter) and chill in the refrigerator for about 30 minutes. This cooling time will help the layers of breading ingredients solidify and adhere better after the chicken cooks. Once you start cooking the chicken, be patient and don't flip it over too early.
Is a cutlet and schnitzel the same? ›
Chicken cutlets are also very popular, but known as chicken schnitzel. Both lamb cutlets and chicken schnitzel are a staple of Australian children's cuisine. Amongst most Australians of Italian descent, the term schnitzel is replaced by the term cutlet. Cutlets amongst this population are usually veal or chicken.
What's another name for veal cutlets? ›
Veal cutlets, also known as "veal scallopini" or "vitello alla milanese," are a popular dish in Italian cuisine. The flavor and quality of veal cutlets can vary depending on factors like the type of veal used, how it's raised, and the cooking techniques applied.
Is schnitzel like cutlet? ›
A schnitzel is a thin, pounded cutlet, traditionally veal or pork, that's breaded and pan-fried until golden and crisp.
What cut of meat is veal cutlets? ›
Veal cutlet, also known as round steak, comes from the top round and is cut from the center about ¼ inch thick. This delicious cut has a little marrow-filled bone left in. Best cooking method: Pan sauté or pan fry.
