Julies Viener Schnitzel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

WIENER SCHNITZEL



Wiener Schnitzel image

Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.

Provided by Carolin

Categories     World Cuisine Recipes     European     Austrian

Time 35m

Yield 8

Number Of Ingredients 7

2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
⅛ cup oil for frying

Steps:

  • Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
  • Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Nutrition Facts : Calories 434.6 calories, Carbohydrate 51 g, Cholesterol 168.7 mg, Fat 12.4 g, Fiber 2.9 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 479.1 mg, Sugar 3.6 g

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

WIENER SCHNITZEL



Wiener Schnitzel image

Categories     Bread     Sauce     Side     Chill

Yield makes 4 servings

Number Of Ingredients 8

1 cup flour
3 cups bread crumbs, preferably fresh (page 580)
3 eggs, beaten
Salt and black pepper to taste
1 pound thinly sliced veal from the leg (scaloppine), about 1/8 inch thick
2 tablespoons butter plus 2 tablespoons olive oil or all oil or all clarified butter (page 241)
Chopped fresh parsley leaves for garnish
1 lemon, cut into quarters, for serving

Steps:

  • Preheat the oven to 200°F. Set out the flour, bread crumbs, and beaten eggs on plates or in shallow bowls next to each other on your counter and have a stack of parchment or wax paper ready. Season the eggs liberally with salt and pepper.
  • Dredge the cutlets, one at a time, in the egg, then the flour, then dip in the egg again, then dredge in the bread crumbs. Stack the breaded cutlets between layers of wax paper and, when all the veal is breaded, transfer the stack to chill in the refrigerator for at least 10 minutes and up to 3 hours.
  • Heat the butter and oil in a large skillet over medium heat until a pinch of flour dropped into the pan sizzles. Cook in batches as necessary, making sure not to crowd the pan, adding fat to the pan as needed. Turn the cutlets as soon as they're browned, then cook the other side. The total cooking time should be 5 minutes or less. As each piece of veal is done, transfer it to an ovenproof platter; place the platter in the oven.
  • Serve as soon as all the cutlets are cooked, garnished with the parsley and with the lemon wedges on the side.
  • Cotolette alla Milanese "Veal Cutlets Milan Style" (Italy)
  • Simply omit the parsley and you have the Italian classic on which veal Parmigiana-really quite an American dish-with its topping of cheese and tomato sauce, is based.

JULIE'S VIENER SCHNITZEL



Julie's Viener Schnitzel image

I have a dear friend from Germany, Gabrielle who when visiting me made this wonderful dish. I changed the meat from veal to pork and made a few other changes. When I made it for her a few years later she loved my version. It has been a favorite in my home ever since. Enjoy

Provided by Juliann Esquivel

Categories     Pork

Time 1h25m

Number Of Ingredients 9

6 large thick pork lionchops
6 large eggs beaten
4 c cracker crumbs unseasoned
1 c clairfied butter or real butter
2 c white flour
1 tsp garlic powder
1 tsp salt
1 tsp fresh ground black pepper
1/4 c and a tad more water

Steps:

  • 1. Buy nice thick pork lion chops, pound down and rinse. Paper towel dry and then season with garlic powder, salt and pepper.
  • 2. Dip each pork chop and dust in flour on both sides. Next dip in egg wash(six eggs beaten) no milk/ or water in the eggs please.
  • 3. Dip in bread crumbs or cracker crumbs (un-seasoned)then dip again in egg wash again and dip again in bread crumbs. (Making sure to double dip each chop in bread or cracker crumbs).
  • 4. Next fry in clarified butter and real butter until golden.
  • 5. When all is fried. Drain some of the butter out of the pan and add the (1/4 cup water and a tad more) to the bottom of the pan. Cover pan and put on simmer for 1 hour & 10 minutes. Serve with lemon wedges and a side of hot german potato salad. Recipe coming. Enjoy
  • 6. Note: This dish is delicious because it's fried in butter. I know some people can't eat butter because high content in cholesterol. I think I spelled it right. Anyway, this dish will loose it's special flavor if fried in oil or margerine. So if you make it only occasionaly I am sure one serving wont hurt. I serve a glass of wine with this meal. Wine counteracts and lowers cholesterol. So go ahead and enjoy.

More about "julies viener schnitzel recipes"

PERFECT WIENER SCHNITZEL, JUST LIKE IN VIENNA
Oct 21, 2017 5. Immediately place the fresh breaded pork slice into the hot butter or oil. Then repeat until your pan is full. The Wiener Schnitzel cooks …
From freshfoodinaflash.com
  • Slice pork loin into thin 1/4" slices. If you've purchased pork cutlets or boneless pork chops, "butterfly" each piece by slicing horizontally with a good sharp knife and long feathering strokes through the center. One piece of pork cutlet will then yield two 1/4" slices of pork.
  • Using a mallet, place the pork cutlets between plastic wrap and pound them on each side until each slice of pork is about 1/8" thick.
  • Line up a breading station with three separate plates (I use pie tins). First with the flour mixed with the salt and pepper, second for the eggs and third for the bread crumbs. The fourth step is the frying pan on the cooktop. Lightly beat the eggs with a Tablespoon of water. Add 3 Tablespoons of butter or oil to the frying pan. Heat on medium-high heat until hot, then immediately begin cooking.
  • You will want to use a pair of tongs to move the pork slice through each step. First coat one pork slice with flour, then dip it into the egg wash, then bread crumbs, coating both sides..


BEST WIENER SCHNITZEL RECIPE (AUSTRIAN VEAL SCHNITZEL)
Mar 10, 2015 Lightly coat a veal schnitzel in the flour and shake of the excess. Next, dip the veal escalope into the egg mixture. Ensure that your meat is completely coated in the egg wash. Lastly, turn the schnitzel in the …
From mydinner.co.uk


WIENER SCHNITZEL - RECIPE - TRADITIONAL COOKING RECIPES FROM …
2 eggs. breadcrumbs. salt / pepper. oil or lard for frying. Recipe. The escalopes will need to be pounded until the meat is around a 1/4 of an inch thick. Make sure to trim the edges of the …
From aboutvienna.org


AUTHENTIC WIENER SCHNITZEL RECIPE - EVERYDAY DELICIOUS
May 8, 2022 Place a thick plastic bag on top of a cutlet and pound it with a meat mallet starting from the center and moving towards the edges until is uniformly thick – 2/16-3/16 of an inch (3-4mm). It should be really thin. If using pork, you …
From everyday-delicious.com


EASY WIENER SCHNITZEL RECIPE WITH PORK TENDERLOIN - THE SPRUCE EATS
Mar 7, 2022 Steps to Make It. Gather the ingredients. Cut the pork tenderloin into 6 pieces crosswise. Place between sheets of plastic wrap, cut-side down and pound until pieces are …
From thespruceeats.com


WIENER SCHNITZEL RECIPE - EPICURIOUS
Jan 26, 2012 Step 1. Bread cutlets Heat the oven to 200°F while you prepare the three components of the breading. Place flour in a shallow dish and whisk to combine with 1 …
From epicurious.com


AUTHENTIC WIENER SCHNITZEL RECIPE - THE SPRUCE EATS
Sep 7, 2024 Place 4 (5-ounce) veal cutlets between sheets of plastic wrap, and use a heavy, flat-surfaced pan, rolling pin, or meat mallet to pound the meat evenly to 1/4-inch thickness. …
From thespruceeats.com


WIENER SCHNITZEL WITH ANCHOVY BUTTER - EILEEN'S KITCHEN STORIES
Jul 17, 2017 Instructions. 1. Prepare the anchovy butter: Make a fine paste of the anchovies by crushing them with a knife or using a food blender. Peel and wash the shallots and chop them …
From eileenskitchenstories.com


TRADITIONAL WIENER SCHNITZEL RECIPE - COOKING WITH ANADI
Sep 25, 2023 Heat until the oil is around 350 F. In the meanwhile, measure out the flour, egg and breadcrumbs in different plates or large bowls. Season flour with salt & pepper. Mix well with a fork. Add lemon zest to the egg and lightly …
From cookingwithanadi.com


WIENER SCHNITZEL RECIPE - HOW TO MAKE CLASSIC WIENER …
Dec 21, 2012 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 …
From honest-food.net


AUTHENTIC WIENER SCHNITZEL RECIPE - CHEF DENNIS
Jul 1, 2023 Add two eggs and ¼ cup of milk or water to another bowl and whisk until well combined. This is the egg wash. Add the panko bread crumbs, garlic powder, onion powder, …
From askchefdennis.com


AUTHENTIC WIENER SCHNITZEL RECIPE (VIENNESE SCHNITZEL)
The schnitzels should be placed in the hot pan immediately after breading - so it's best to bread them at the same time as you bake the first schnitzel. 4. Fry the schnitzel in the pan. Fill a …
From vienna-sunday.kitchen


CLASSIC CRISPY WIENER SCHNITZEL RECIPE - MASHED
Aug 10, 2023 Set aside. Heat vegetable oil in a large skillet and bring to 350 F. Carefully use tongs to place prepared cutlets in the oil, working in batches if necessary. Fry the schnitzel 2-3 minutes per side, until golden brown. …
From mashed.com


WIENER SCHNITZEL (EASY RECIPE) - INSANELY GOOD
Nov 24, 2023 Pour flour in the first and breadcrumbs on the second. Add parmesan, eggs, parsley, salt, pepper, nutmeg, and milk into the third bowl and whisk to combine. Step 3: Coat the veal. Dredge the veal in flour and shake …
From insanelygoodrecipes.com


WIENER SCHNITZEL RECIPES - BBC FOOD
An Austrian dish consisting of a thin slice of lean veal coated in breadcrumbs and fried until the coating is crisp. Pork and chicken can also be used. The meat is battered out to a thin …
From bbc.co.uk


WIENER SCHNITZEL - GOURMET TRAVELLER
Mar 16, 2009 Drain, cool, peel, cut into 5mm-thick slices and set aside. Heat a large frying pan over medium-high heat. Add speck and cook until starting to colour (3-5 minutes). Add potatoes and turn occasionally until golden (5-7 …
From gourmettraveller.com.au


Related Search