Wiener Schnitzel

Take a cut of meat. Which kind? It doesn’t really matter, just a tender cut is the important thing. Pork, veal, chicken, goat – who cares. Now take that cut and pound it thin with a meat hammer. Keep going….not thin enough…..there you go. Now dip the meat in an egg bath and some breadcrumbs. Finally throw it into some hot oil and/or butter and fry it until it is golden brown. What do you have? Heaven. OK, you also have schnitzel, but aren’t those two words really the same?

If it is then covered with red sauce and a little Italian cheese, you can call it parmigiana. If it is veal underneath and you squeeze a little fresh lemon on top, it is wiener schnitzel.

Photo Aug 24, 5 33 55 PM

This was the centerpiece to my latest Oktoberfest meal.

Photo Aug 24, 2 45 43 PM

The recipe is so basic to make. Here the veal has already been flattened out.

Photo Aug 24, 2 55 40 PM

First a coating of flour.

Photo Aug 24, 2 59 00 PM

Then through the breading station.

Photo Aug 24, 4 57 19 PM

and into the pan.

Photo Aug 24, 5 33 51 PM

So flavorful and satisfying!

Wiener Schnitzel

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

  • 6 veal cutlets
  • 1/2 cup flour
  • 2 eggs, beaten
  • 1 1/2 cups bread crumbs
  • 1/4 cup parsley
  • 1/2 cup butter or margarine

Directions:

1) Pound veal until 1/4 ” thick.
2) Dip each cutlet into flour, then eggs and then bread crumbs to coat.
3) Press the bread crumbs into veal by pounding with flat side of heavy knife. Refrigerate for 20-30 minutes.
4) Heat butter in skillet. Sauté veal 3-4 minutes on each side until golden brown.
5) Garnish with lemon slices.

Tags: , , , , , , , , , , , , ,

Categories: Fried, German, kosher, Main Dish 2, Oktoberfest, Recipes, veal

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

4 Comments on “Wiener Schnitzel”

  1. October 18, 2013 at 11:09 am #

    Spent a great deal of time beating meat
    For cutlets in my first job. Nothing like a good veal cutlet. Love it with ham and cheese inside
    Cordon Bleu

    Like

  2. October 18, 2013 at 10:32 pm #

    Oh yeah !! you’ve brought back wonderful memories of when we lived in Europe and our dear friend, who was from Austria, used to make schnitzel for almost every party ’cause we all loved it so much. Of course, she had to constantly slap her husband’s hands away from it so he wouldn’t eat it all !! She used to serve her schnitzel at room temperature. It was so delicious !!
    Thanks for sharing this recipe. I know my friend would be very proud of the excellent job you did on your schnitzel. (She used to use chicken, for the most part.)

    Like

  3. October 20, 2013 at 8:54 pm #

    Ate quite a bit of schnitzel while travelling in the Czech republic this year and it was all good 🙂

    Like

  4. October 21, 2013 at 7:21 am #

    My favourite pub dish. I’ve yet to make it with veal. I tried a similar thing with a pork chop once. I left the meat in a brine for 2 days, then dried it out before crumbing and frying. It was so moist and juicy!

    Like

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