Wiener Schnitzel
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Calories
451 kcal
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Course
Main Course, Lunch
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Cuisine
German
Wiener Schnitzel
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If you've never pounded your own cutlets before, read the directions below before you start. It really helps to have a rubber mallet or a meat mallet around, but you can use an empty wine bottle or a small pot. Lemons are a must here, and remember that real wiener schnitzel does not have a sauce.
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Ingredients
- 4 to 8 veal or pork cutlets, or skinless chicken or pheasant breasts
- salt
- 1 cup flour
- 3 eggs, lightly beaten
- 3 tablespoons milk
- 1 cup fine breadcrumbs
- Enough lard, clarified butter or duck fat to come 1/2 inch up the sides of your frying pan
Instructions
- 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.
Notes
- Serve this with lemon wedges, a simple green salad, bread, potato salad or boiled potatoes. And make lots of cutlets: They are awesome eaten cold as a sandwich filling the next day.
- The cutlets need to be thin. Take your time with this so you don't shred the meat. Place your open palm over the cutlet and you'll feel any thick spots.
- Use fine breadcrumbs. Panko is terrible for wiener schnitzel.
- Make sure the oil or fat returns to at least 325°F, and 350°F is better, before cooking more schnitzels. If the oil isn't hot enough, the schnitzels will be greasy.
- Leftover cutlets are amazing eaten cold, right out of the fridge, the next day. Great on sandwiches, too.
Nutrition Information
Show Details
Calories
451kcal
(23%)
Carbohydrates
43g
(14%)
Protein
45g
(90%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
214mg
(71%)
Sodium
337mg
(14%)
Potassium
741mg
(21%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
119IU
(2%)
Calcium
75mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 45g | 90% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 214mg | 71% |
| Sodium | 337mg | 14% |
| Potassium | 741mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 119IU | 2% |
| Calcium | 75mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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