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Wiener Schnitzel

chicken schnitzel
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Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.

Ingredients

Units Scale
  • 4 (5-ounce) veal cutlets (or chicken or pork cutlets, pounded to 1/4-inch thickness)
  • 1/4 cup all-purpose flour (or brown rice flour)
  • 1/2 teaspoon salt
  • 2 eggs (large and well beaten)
  • 1/2 cup breadcrumbs
  • Oil or lard (for frying, lard is traditional)
  • Serving Suggestion: lemon slices

Instructions

  1. To pound meat thinly, place the cutlet between sheets of plastic wrap for easier washing up. Use a heavy, flat-surfaced pan to pound if you don’t have a meat mallet. Pound the meat evenly to 1/4-inch thickness for best results.
  2. To bread the schnitzels, set up 3 shallow dishes: Place the flour and salt in one dish, the eggs in the second dish, and the breadcrumbs in the third dish.
  3. In a large skillet, heat at least 1/4-inch of oil to 350 F. This takes about 8 minutes.
  4. 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. Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. The crust should not adhere completely but form a loose shell around the schnitzel.
  5. Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Just make sure to allow enough time between batches to allow the oil to come back up to 350 F.
  6. Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your clean-up is easier. 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 an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145 F. Remove from pan and allow the oil to drain off.
  7. Serve in the traditional manner with lemon slices, as well as potato salad, cucumber salad, or French fries. Enjoy.

Notes

  • As with many simple recipes, the quality of the ingredients is what will make or break your experience. Buy the best quality meat and ingredients that you can afford.
  • Even if you can buy or cut a very thin cutlet, it’s important to pound your meat before coating and cutting it. In addition to making meat thinner, pounding meat also tenderizes it. This an important step for schnitzel, which should be a very light, delicate dish.
  • Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning.
  • Eating it fresh also is important. This is not a dinner that gets better reheated the next day.

Nutrition

Find it online: https://goingmywayz.com/authentic-wiener-schnitzel/