WIENER SCHNITZEL (=VIENNESE SCHNITZEL)
A "Wiener Schnitzel" is typically veal meat. (But if you dont like that it can also be turkey or pork). The Schmalz is pretty rich in calories, so even in Austria you usually use veg-oil instead. At least at home. Where the some sort of Schnitzel comes from is not entirely clear, most likely from Italy. The "Schnitzel" as most of us know it nowadays is from Austria (= this recipe - wouldnt know any Austrian, who does it in another way). But especially Germans have their own way to do a Schnitzel. There are various recipes in Germany, most of them not much to do with our Schnitzel. Here´s the original. :)
Provided by Julia0712
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- (ad ingredients: bread = bread crumbs. in Austria you get it at supermarkets. "Semmelbroesel". if you can t find them -- crush dry white bread (eg a sandwich) in a plastic bag. for example with a pan.).
- (ad ingredients: 0,26 gallons of veil schnitzel (already 1cm (0,4 inch) "thick" sliced) (=800g).
- Do tenderise meat by hammering on it with a pan. (in Austrian we have special "Schnitzelklopfer" or "Plattiereisen" to do so) In the end it shall be about half a centimeter (so 0,2 inches). - caution! it gets loud! ;).
- Then salt and pepper each Schnitzel.
- Heat the oil (or the Schmalz) in a pan.
- Then turn the meat in the farina, draw it through the slightly mixed eggs and finally put it onto the bread crumbs. Press the bread crumbs onto each side of the Schnitzel so it´s all covered with our "coat".
- Put a tiny amount of bread crumbs into the oil. when they swim on the surface of the oil: the oil is ready. if they soak the oil up and "fall to the ground of the pan" - > oil not hot enough.
- so when the oil is really hot (bread crumbs get golden-brown immediately) put as many Schnitzel into you pan, as can be without touching each other. They shall swim in the oil. Often turn them around.
- We have such a high temperature (and the meat is thin enough), that they are ready to serve as soon, as they are golden-brown. Which can be after a minute or maybe (if you don´t want to go to such high temperatures) 4 minutes.
- Hope i helped a little and you enjoy the original recipe of a (Wiener) Schnitzel. :).
- Julia.
Nutrition Facts : Calories 505, Fat 12.7, SaturatedFat 3.8, Cholesterol 321.3, Sodium 458.3, Carbohydrate 36.9, Fiber 1.6, Sugar 1.8, Protein 56.5
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Moriome yesita
[email protected]I've made this recipe several times and it's always a hit! The schnitzel is crispy and golden brown, and the inside is tender and juicy. I love serving it with mashed potatoes and green beans.
Charity Mirembe
[email protected]This recipe is a great way to use up leftover chicken. The schnitzel was crispy and flavorful, and the inside was tender and juicy. I served it with mashed potatoes and green beans, and it was a delicious meal.
Belly Jullians
[email protected]I'm not sure what I did wrong, but my schnitzel came out soggy. I think I might have not cooked it long enough.
Jessica Lucero
[email protected]The schnitzel was a bit greasy, but it was still very good. I think I'll try using less butter next time.
Bijay Manandhar
[email protected]This recipe was a bit too bland for my taste. I think I'll try adding some more spices next time.
Bibi
[email protected]I'm not a big fan of schnitzel, but I thought I'd give this recipe a try. I was pleasantly surprised! The schnitzel was crispy and flavorful, and the inside was tender and juicy. I served it with mashed potatoes and green beans, and it was a deliciou
Ivan Greeff
[email protected]This recipe is a classic for a reason. The schnitzel is perfectly crispy and flavorful, and the inside is tender and juicy. I love serving it with mashed potatoes and green beans.
Ghuncha Gul
[email protected]I've made this recipe several times and it's always a hit! The schnitzel is crispy and golden brown, and the inside is tender and juicy. I love serving it with mashed potatoes and green beans.
Sindy Todd
[email protected]The schnitzel was delicious, but it was a lot of work to make. I think I'll only make it on special occasions.
Vicky 786
[email protected]This recipe was a bit too complicated for me. I think I'll try a different one next time.
Juanita Trujillo
[email protected]I'm not sure what I did wrong, but my schnitzel came out tough and chewy. I think I might have overcooked it.
Sharon Howson
[email protected]This recipe is a keeper! The schnitzel was crispy and flavorful, and the inside was tender and juicy. I served it with mashed potatoes and green beans, and it was a hit with my family.
Sushant yadav
[email protected]I followed the recipe exactly and the schnitzel came out perfect! It was crispy and golden brown, and the inside was tender and juicy. I served it with mashed potatoes and green beans, and it was a delicious meal.
rachid anzi
[email protected]The schnitzel was a bit dry, but the flavor was good. I think I needed to use more butter when frying it.
Chiamaka Juliet
[email protected]This recipe was easy to follow and the schnitzel turned out great! I used chicken breasts instead of veal and it was still very good. I served it with spaetzle and red cabbage, and it was a delicious meal.
Junu Gurung
[email protected]I tried this recipe last night and it was delicious! The schnitzel was crispy on the outside and juicy on the inside. I used panko breadcrumbs and they gave the schnitzel a nice crunch. I served it with mashed potatoes and green beans, and it was a p
Nagida Jane
[email protected]This recipe was an amazing success! The schnitzel came out crispy and golden brown, and the inside was tender and juicy. I served it with mashed potatoes and green beans, and it was a hit with my family. I will definitely be making this again.