Weiner Schnitzel Or Breaded Veal Cutlets Food

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WIENER SCHNITZEL (BREADED VEAL CUTLETS)



Wiener Schnitzel (Breaded Veal Cutlets) image

Provided by International Cuisine

Categories     Main

Number Of Ingredients 8

8 veal cutlets
2 eggs
1 cup unseasoned very fine bread crumbs
1 cup all- purpose flour
1 cup butter
½ cup vegetable or peanut oil.
Salt
Lemon slices and fried parsley for garnish

Steps:

  • Tenderize the veal to about ¼ inch thick.
  • Salt on both sides
  • Get three bowls ready to bread the cutlets - one with flour - one with whisked eggs- one with bread crumbs.
  • Heat the butter and oil in a large pan, allow oil to get hot.
  • Coat the veal cutlets in the flour then egg and then the bread crumbs.
  • Fry in the oil/butter making sure the schnitzels are always surrounded by the oil.
  • Remove when lightly browned and put on paper towels to remove any excess oil.
  • Fry the parsley in the remaining oil and serve as garnish over the Schnitzel.
  • Notes:
  • Serve with a warm potato salad called Kartoffelsalat and lemon wedges.

WIENERSCHNITZEL (BREADED VEAL CUTLETS)



Wienerschnitzel (Breaded Veal Cutlets) image

This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.

Provided by Kim D.

Categories     Veal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

4 veal cutlets
1 lemon
salt, to taste
1 cup all-purpose flour
2 eggs
2 tablespoons water
2 tablespoons vegetable oil
1 cup fine dry breadcrumb
4 tablespoons vegetable shortening (more might be needed depending on the size of your pan)

Steps:

  • Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
  • Slice lemon in half and squeeze lemon juice over all four pieces of veal.
  • Allow the veal to sit in lemon juice for 30 minutes.
  • Allow excess lemon juice to drip off before breading the cutlets.
  • Sprinkle a pinch of salt over each cutlet.
  • Place flour in a large shallow plate.
  • Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
  • Place breadcrumbs in a large shallow plate.
  • one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
  • Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
  • Then dredge into the breadcrumb mixture to coat.
  • Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
  • Heat shortening in a large heavy skillet.
  • There should be enough oil in the pan for the cutlets to "swim".
  • When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
  • Fry first side slowly until golden brown, about 4-6 minutes.
  • Turn cutlets over with a spatula, being careful not to splatter hot oil.
  • Fry on second side for about 4-6 minutes, or until golden brown.
  • Drain on paper towels.
  • If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.

TRUE WIENER SCHNITZEL (BREADED VEAL SCALLOPS - AUSTRIA)



True Wiener Schnitzel (Breaded Veal Scallops - Austria) image

The ingredients are basic and simple but the method is what gives you a perfect schnitzel. Simplicity at its best. Use the best meat and fresh oil or lard. There are others with these ingredients but I have not found one yet that focuses on the importance of the preparation. You need to have a light shell of breading, rather than a heavy coating. See the prep notes.

Provided by MarraMamba

Categories     German

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

4 veal cutlets, pounded to 1/4 inch thickness (traditional, about 5 oz. each, you may use chicken or pork, as well)
1/4 cup flour (all purpose or brown rice)
1/4 teaspoon salt
1/2 cup breadcrumbs
2 eggs
oil (lard is traditional) or lard (for frying, lard is traditional)

Steps:

  • When flouring and breading do not press them into the meat, especially the breadcrumbs.
  • Ensure that there is enough oil or lard for the meat to "float" in it, it will absorb less oil than if it sticks to the bottom, and allows the coating to puff a little around the meat.
  • Heat at least 1/4 inch of oil in the pan to 350°F.
  • Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
  • Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and potato salad or green salad and serve.

Nutrition Facts : Calories 118.5, Fat 3.3, SaturatedFat 0.9, Cholesterol 105.8, Sodium 279.3, Carbohydrate 15.9, Fiber 0.8, Sugar 1.1, Protein 5.8

AIR FRYER WIENER SCHNITZEL



Air Fryer Wiener Schnitzel image

Rich, tender, and juicy Wiener schnitzel made in the air fryer. The veal is so tender you can cut it with a fork.

Provided by Soup Loving Nicole

Categories     World Cuisine Recipes     European     Austrian

Time 30m

Yield 4

Number Of Ingredients 9

1 pound veal, scallopini cut
2 tablespoons lemon juice
salt and ground black pepper to taste
¼ cup all-purpose flour
1 egg
1 tablespoon chopped fresh parsley
1 cup panko bread crumbs
nonstick cooking spray
1 lemon, cut into wedges

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.

Nutrition Facts : Calories 215.1 calories, Carbohydrate 28.4 g, Cholesterol 104.4 mg, Fat 6.6 g, Fiber 1.5 g, Protein 18 g, SaturatedFat 2.4 g, Sodium 239.3 mg, Sugar 0.3 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

VEAL CUTLETS WITH FRIED LEMON SLICES (WIENER SCHNITZEL)



Veal Cutlets With Fried Lemon Slices (Wiener Schnitzel) image

Also known as Wiener Schnitzel, these are light and delicious. You can also make this using chicken cutlets (breasts pounded thin). To make large batches of ready to cook veal cutlets, after step 2, place them in the freezer on the cooling rack. Once frozen, wrap cutlets individually in plastic wrap and place them all into ziplock bags and back in the freezer till needed (use within 4 months).

Provided by 2Bleu

Categories     Lamb/Sheep

Time 15m

Yield 2 serving(s)

Number Of Ingredients 14

1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
1 egg
1 tablespoon water
1/2 cup seasoned bread crumbs
1 teaspoon lemon zest
1 teaspoon dried thyme
2 veal cutlets, pounded 1/8-inch thick between sheets of plastic wrap
vegetable oil, for frying
2 tablespoons flour
2 tablespoons cornmeal
salt and pepper, to taste
1 lemon, sliced thin

Steps:

  • Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
  • Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
  • In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
  • When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.

WIENER SCHNITZEL



Wiener Schnitzel image

This authentic Wiener schnitzel, simply breaded with flour, egg, and fine breadcrumbs, proves that fried food doesn't have to be heavy. Chef Ban will show you the secret to achieving an airy pocket of golden crust around the meat, which is the hallmark of a good schnitzel.

Provided by Wolfgang Ban

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 cups plain breadcrumbs, for homemade, pulse stale bread in a food processor until fine
3 large eggs
1 cup all-purpose flour
1 quart vegetable oil, plus more as needed, total amount may vary depending on size/shape of frying vessel
4 veal cutlets, about 1 lb (454 g) total
Kosher salt
Freshly ground black pepper
Lemon wedges
Flat-leaf parsley

Steps:

  • Sift the breadcrumbs through a fine-mesh strainer into a large mixing bowl, and set aside. (Save the coarse crumbs in the strainer for another use.) In another large bowl, add the eggs and whisk to combine. In the third bowl, add the flour. In a large, heavy-bottomed pot set over high heat, add enough vegetable oil to reach a depth of 1 to 1½ inches. Clip a thermometer onto the pot and bring oil to 380 degrees F. Meanwhile, prepare the cutlets.
  • Lightly oil one side of two freezer bags. Optional: Trim the veal cutlets to your desired size (Chef Ban uses pieces about 4 inches long). Place a cutlet between the oiled sides of the bags, then use the bottom of a heavy skillet (or a meat tenderizer) to pound the cutlets until they are of a uniform thickness, about ⅛ inch. Set flattened cutlet aside and repeat with remaining cutlets.
  • Place the cutlets, evenly spaced, on a wire rack fitted into a rimmed baking sheet. Season with salt and pepper on both sides. Coat first cutlet completely with flour; tap off excess flour. Next, dip the cutlet in the egg; gently wipe off excess egg. Finally, cover the cutlet with breadcrumbs until evenly and completely coated; gently shake off the excess breadcrumbs. Return cutlet to the wire rack, then repeat with remaining cutlets.
  • Prepare another wire rack fitted into a rimmed baking sheet for the finished schnitzels. When the oil is at 380 degrees F, gently submerge the first cutlet in the oil. About 30 seconds later, when it floats to the surface, use a ladle to carefully and continually baste the top of the schnitzel with hot oil until the crust is golden and puffs up, about 3 minutes. (This basting action helps create a pocket of air between the meat and the crust-the hallmark of a good schnitzel.) After 3 minutes, flip and baste again, 2-3 more minutes. (Adjust heat as needed to keep temperature at 380 degrees F.) After a total of 5-6 minutes of cooking, schnitzel should be puffed and golden brown on both sides. Use a strainer to remove schnitzel and transfer to clean wire rack or a baking sheet lined with paper towels. Make sure the oil is at 380 degrees F before cooking the next cutlet. Repeat with remaining cutlets.
  • Plate the Wiener schnitzel gently to avoid breaking the crust. Garnish with lemon wedges and a few leaves of parsley. Serve immediately.

SCHWEINESCHNITZEL OR WIENERSCHNITZEL (GERMAN PORK OR VEAL CUTLETS)



Schweineschnitzel or Wienerschnitzel (German Pork or Veal Cutlets) image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 22

4 top loin pork chops or veal cutlets, 4 to 6 ounces each
Salt, fine black and white pepper
1 teaspoon granulated onion or about 2 tablespoons freshly grated onion
All-purpose flour, for coating cutlets
2 large eggs
About 1/4 cup whole milk or half-and-half
1 round teaspoon Dijon mustard
1 cup plain breadcrumbs
About 1/4 teaspoon freshly grated nutmeg
2 teaspoons lemon zest plus lemon wedges
About 3 tablespoons neutral oil, such as safflower or canola
4 tablespoons capers in brine, drained
A few sprigs fresh dill, optional
German Cucumber Salad, recipe follows
Cornichons, for serving
3 tablespoons white or cider vinegar
3 tablespoons neutral oil, such as grapeseed
1 tablespoon onion flakes or granulated onion or 2 tablespoons grated onion
2 teaspoons superfine sugar or granulated sugar
1 teaspoon each salt and fine pepper
2 seedless cucumbers or 6 Persian cucumbers, very thinly sliced
1 cup loosely packed fresh dill tops (a fat handful) chopped

Steps:

  • Cooked egg noodles, spaetzle/dumplings or boiled potatoes, for serving (see Cook's Note)
  • Using a mallet and slow, even strokes down and away or towards the body, pound meat to 1/8- to 1/4-inch thick. (Parchment paper or plastic wrap can help control the strokes and guard the meat, optional.)
  • Season the thin cutlets lightly with salt, pepper and white pepper and granulated onion or rub in freshly grated onion.
  • Set up a breading station in 3 shallow metal pans or dishes: Flour seasoned with a little salt; eggs and milk whisked together with Dijon mustard; breadcrumbs seasoned with a little salt, freshly grated nutmeg, lemon zest.
  • Coat meat in flour, shake off excess, coat in egg, drain excess, then press and evenly coat in breadcrumbs.
  • Place a large, wide skillet over medium to medium-high heat on the stovetop and place a baking sheet lined with a wire rack alongside it for transferring cooked cutlets. Add about 3 tablespoons of oil, 3 turns of the pan, enough to coat to skillet, and when it ripples and is hot, add the cutlets.
  • Cook the cutlets in 1 or 2 batches to avoid crowding pan, turning once, until deeply golden, 4 to 5 minutes turning once, in 1 or 2 batches to avoid crowding pan. RRemove to a wire rack-lined baking sheet.
  • Serve schnitzel with lemon wedges, capers, dill and Cucumber Salad or cornichons, egg noodles, spaetzle or boiled or steamed potatoes with butter, parsley and chives.
  • Whisk up dressing and toss with cucumbers and dill.

WIENER SCHNITZEL (VEAL)



Wiener Schnitzel (Veal) image

I know you'll find other recipes for this dish, but you owe it to yourself to try this GREAT recipe. IT'S THE GREATEST! It's also easy & very authentic!

Provided by Alan Leonetti

Categories     Veal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 (6 ounce) veal cutlets
wax paper
1/2 cup flour
salt & pepper
1 egg (beaten)
extra virgin olive oil (a drizzle)
1 cup cracker meal or 1 cup crushed corn flakes
butter (for frying)
1/8 teaspoon nutmeg
1 lemon (cut into 4 wedges)

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.

Nutrition Facts : Calories 435.4, Fat 15.1, SaturatedFat 5.8, Cholesterol 233.6, Sodium 256.5, Carbohydrate 32.1, Fiber 1.9, Sugar 1.1, Protein 40.5

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From theglobaljewishkitchen.com


TRADITIONAL WIENER SCHNITZEL (VIENNESE VEAL CUTLET)
Whisk together cream and eggs in a bowl with a fork. Set up a breading station. Put the flour on a large plate. Do the same for the egg mixture, and the breadcrumbs. Heat the oil or fat in the frying pan and turn the heat to medium-high. When the fat is hot, coat each schnitzel on both side with flour, shaking off any excess.
From ellerepublic.de


WIENER SCHNITZEL (EASY RECIPE) - INSANELY GOOD
Step 2: Prepare the breading assembly line. Take 3 shallow bowls. 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.
From insanelygoodrecipes.com


THE WIENER SCHNITZEL - VIENNA.INFO
Preparation: Tenderize the veal to about 2 - 4 mm, and salt on both sides. On a flat plate, stir the eggs briefly with a fork. (The egg becomes too thin if you beat it too much). Lightly coat the cutlets in flour then dip into the egg, and finally, coat in breadcrumbs. Heat the butter and oil in a large pan (allow the fat to get very hot) and ...
From wien.info


THE WIENER SCHNITZEL - VIENNA
Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden. Although closely linked with Vienna (Wiener means “Viennese” in German), the Schnitzel actually originated in Milan, Italy. The dish is not one of those traditions only ...
From visitingvienna.com


WIENER SCHNITZEL (BREADED VEAL CUTLETS) - FOOD NETWORK
Method. 1) In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate. 2) Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste. 3) Dredge a cutlet in the flour, shaking off the excess; then dip ...
From foodnetwork.co.uk


WIENER SCHNITZEL RECIPE (BREADED VEAL CUTLET) | SCHNITZEL RECIPES ...
Oct 14, 2014 - This German Wiener Schnitzel recipe it what most people think of when they hear the word Schnitzel. The flour, egg, breadcrumb combination makes for …
From pinterest.ca


WIENER SCHNITZEL RECIPE (BREADED VEAL CUTLET) | SCHNITZEL RECIPES, …
Aug 11, 2013 - This German Wiener Schnitzel recipe it what most people think of when they hear the word Schnitzel. The flour, egg, breadcrumb combination makes for …
From pinterest.ca


VEAL CUTLETS WITH FRIED LEMON SLICES WIENER SCHNITZEL RECIPES
Directions. Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick. Slice lemon in half and squeeze lemon juice over all four pieces of veal. Allow the veal to sit in lemon juice for 30 minutes. Allow excess lemon juice to drip off before breading the cutlets.
From foodnewsnews.com


WIENER SCHNITZEL (VIENNESE VEAL CUTLET) : RECIPES
Wiener schnitzel is a Viennese recipe for breaded and fried veal cutlets, typically drizzled with a bit of lemon juice. Recipe Ingredients: 1 lb … Recipe Ingredients: 1 lb …
From reddit.com


DIFFERENT SCHNITZEL DISHES AROUND THE WORLD: 10 WAYS TO EAT …
A variation is katsudon, in which the cutlet is fried in both breadcrumbs and egg and served in a rice bowl topped by fried onion and more …
From traveller.com.au


CLASSIC BREADED VEAL CUTLETS RECIPE - THESPRUCEEATS.COM
Transfer any leftover cutlets to shallow covered containers and refrigerate within 2 hours. Store in the refrigerator for up to 3 days. To freeze, transfer the cooked breaded cutlets to a baking sheet and place it in the freezer. When frozen solid, transfer the cutlets to zip-close freezer bags or wrap tightly in plastic wrap and foil. Freeze ...
From thespruceeats.com


WIENER SCHNITZEL RECIPE (BREADED VEAL CUTLET) | SCHNITZEL RECIPES ...
Sep 4, 2016 - This German Wiener Schnitzel recipe it what most people think of when they hear the word Schnitzel. The flour, egg, breadcrumb combination makes for …
From pinterest.ca


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