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 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.
How do you get the breading to stick on a schnitzel? ›
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.
Which method of cooking is most commonly used for veal cutlets? ›
A staple on many French and Italian menus, cutlets are often dredged in seasoned flour then pan sautéed in hot oil (use canola, peanut or clarified butter, but not olive oil) to around 160 degrees internal temperature (approx 2-4 minutes per side depending on cutlet thickness).
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.
How to stop crumbs falling off schnitzel? ›
Always dip your chicken in beaten egg before coating
According to Taste of Home, the essential glue holding together all the parts in your crispy chicken project is beaten egg. Dipping your chicken in egg helps the breadcrumbs, or whatever coating you use, adhere evenly to the outside of the cutlet.
How to keep breading on veal cutlets? ›
Dry Before You Fry:
Before beginning the breading process, pat your veal cutlets dry with paper towels. This helps the breading stick better and prevents the cutlet from steaming instead of frying.
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 does wienerschnitzel mean in German? ›
Wiener schnitzel (/ˈviːnər ˈʃnɪtsəl/ VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩], 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served with ample quantities of sauce.
Wiener Schnitzel – a very thin, breaded and pan-fried cutlet made from veal, it is one of the best-known specialities of Viennese cuisine. The Wiener Schnitzel is the national dish of Austria.
How do I keep my breading from falling off? ›
Seal the plate gently with a length or two of plastic cling wrap. Don't pull it too tight, but make sure that all of the edges are sealed. Place the plate into the refrigerator and let the food sit for at least 60 minutes. This helps the coating to harden a bit, which will keep it on the food.
What makes breading stick better? ›
When it comes to breading meat, most breading procedures are basically the same. But taking the extra time to soak your meat in buttermilk and let the flour set will ensure that your breading is fully adhered for the perfect breaded pork chops or breaded chicken.
Why does my breading fall off when frying? ›
Meat is not properly dry
If the meat is wet, it will make the flour soggy. In that case, breading will not stick properly and may fall off when deep frying. Therefore, you must take some paper towels and pat dry the meat on all sides.
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. This delicious cut has a little marrow-filled bone left in. Best cooking method: Pan sauté or pan fry.
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 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.
Is schnitzel always veal? ›
Schnitzel describes a "cutlet" of meat that's breaded and fried, and it's used for several dishes with German and Austrian origins. Wiener schnitzel can only be made with veal. Schweineschnitzel uses pork and is traditionally made with pork chops in Germany (in the U.S., pork tenderloin is common).
