Viener Schnitzel 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

Steps:

• Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs., In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.

WIENER SCHNITZEL (VEAL)

Steps:

• Cover work surface with a sheet of waxed paper.
• Arrange cutlets with a few inches between them on paper.
• Over the cutlets, top with a second sheet of waxed paper.
• Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
• If they are already 1/4 inch, then you don't have to pound them.
• Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
• Place flour in 1 tin and season with salt and pepper.
• In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
• In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
• I use crushed corn flakes that are sold in a box in the supermarket already crushed.
• Dredge the veal completely in flour.
• Then coat the veal evenly with egg on both sides.
• Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
• Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
• When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
• Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
• Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.

AIR FRYER WIENER SCHNITZEL

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place veal on a clean work surface and sprinkle with lemon juice, salt, and pepper.
• Place flour in a flat dish. Beat egg and parsley together in a second dish. Place bread crumbs in a third dish. Dredge each veal cutlet first in flour, then in egg-parsley mixture, followed by bread crumbs, pressing down so that bread crumbs adhere.
• Spray the basket of the air fryer with nonstick cooking spray. Place breaded veal cutlets into the basket, making sure not to overcrowd. Spray the tops with nonstick cooking spray.
• Cook for 5 minutes. Flip, spray any chalky spots with nonstick cooking spray, and cook for 5 minutes longer. Repeat with remaining veal. Serve with lemon wedges.

WIENER SCHNITZEL WITH PORK

Steps:

• Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
• Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
• Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
• Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

WIENER SCHNITZEL

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.

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.

PORK SCHNITZEL

Steps:

• Begin by placing each chop between 2 sheets of plastic wrap and gently pounding them out with the flat side of a meat tenderizer until they are an even 1/4-inch thick.
• Put the flour in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Put the bread crumbs in a third dish and again season with salt and pepper. Lightly dredge each piece of pork in flour, then in the egg and finally into the bread crumbs, pressing the bread crumbs onto the pork gently so they have a nice even coating.
• Lay the breaded pork cutlets in a single layer on a plate lined with parchment and refrigerate, uncovered, for 10 to 12 minutes to allow the coating to dry out a little and adhere to the pork.
• Heat oil and butter in large nonstick skillet over medium-high heat. Add the thyme sprig and let it fry for about 1 minute to infuse the oil. Remove the thyme sprig and reserve. Gently lay the cutlets into the pan and cook until golden brown and crispy, about 3 minutes per side. Remove to paper towels to drain. Season with salt and transfer to a serving platter while still hot. Garnish with lemon wedges and the fried thyme sprig before serving.

WIENER SCHNITZEL

Steps:

• 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 about 1/3 inches thick.
• Sprinkle each piece of pork with salt, pepper, and lemon juice.
• Combine paprika and flour on a shallow plate.
• Place beaten egg in a shallow bowl.
• Place breadcrumbs on another shallow plate.
• Dip pork pieces into the flour mixture and shake off excess. Then dip each piece into egg mixture, then place in breadcrumbs, pressing to coat.
• Place each coated piece of pork on a wire rack. Preheat oven to 250 F.
• In a large skillet , melt butter with oil over medium-high heat until the butter melts and foams.
• Cook one or two coated pork pieces at a time until browned and tender, about 2 to 4 minutes per side.
• When each piece is cooked, place it on a plate in the oven to keep warm.
• Repeat with remaining pork pieces, then serve with lemon wedges.

AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)

Steps:

• Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
• Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
• Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
• Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
• Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
• Be sure to also try the popular Jägerschnitzel version!

WIENER SCHNITZEL

Steps:

• Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.

VIENER SCHNITZEL

Steps:

• Sprinkle veal lightly with salt and pepper. Dip into eggs, then into flour. Brown on both sides in hot bacon drippings, then cover and cook slowly until chops are tender and cooked through. Sprinkle with lemon juice and arrange on a hot platter. Blend the tablespoon of flour with drippings from pan. Add sour cream and cook for three minutes, stirring constantly. Season to taste with salt and pepper and serve with chops. Garnish with slices of lemon. Variation: Currant jelly can be melted in the drippings in which the chops were sauted instead of adding flour and cream.

WIENER SCHNITZEL

Steps:

• Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.
• Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
• Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
• Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.