Wiener Schnitzel
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 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
Description
This recipe calls for pounding veal cutlets very thin, about 1/8 inch, to ensure tenderness and quick frying. The breading involves a station of flour, beaten eggs mixed with milk, and fine breadcrumbs (not panko) for an even coating. The schnitzels are fried in clarified butter or lard heated to between 325°F and 350°F, which helps produce a non-greasy, crispy crust. The schnitzels are kept warm on a rack in a low oven until serving.
The finished schnitzels have a golden, crisp exterior and juicy, tender meat inside thanks to the thin pounding and proper frying temperature. They are traditionally served with lemon wedges to brighten the flavor, alongside simple sides such as potato salad, boiled potatoes, or a green salad. Leftover schnitzels make good cold sandwich fillings.
To ensure success, the recipe stresses taking time pounding evenly without tearing, maintaining the fat temperature, and choosing the correct bread crumbs. The schnitzels are better when thin and freshly fried but store well chilled for next-day eating.
Ingredients
- 4 veal cutlet or pork cutlets, or skinless chicken or pheasant breasts, up to 8
- salt
- 1 cup flour
- 3 egg lightly beaten
- 3 tablespoons milk
- 1 cup breadcrumbs fine
- lard clarified butter or duck fat to come 1/2 inch up the sides of your frying pan, enough
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
- Pound cutlets evenly and thinly, aiming for about 1/8 inch thickness without shredding the meat.
- Use fine breadcrumbs rather than panko for the classic coating.
- Maintain frying fat temperature around 325°F to 350°F to avoid greasy schnitzels.
- Serve with lemon wedges and simple sides like potato salad, bread, or a green salad.
- Leftover schnitzels taste excellent cold and are good for sandwiches the next day.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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