Best 6 Wiener Schnitzel Viennese Schnitzel Recipes
Indulge in a Culinary Journey to Vienna: Discover the Art of Wiener Schnitzel and Viennese Schnitzel
Embark on a tantalizing culinary adventure as we delve into the world of Wiener Schnitzel and Viennese Schnitzel. These iconic dishes, deeply rooted in Austrian cuisine, have captivated taste buds for centuries, earning a reputation as symbols of Viennese culinary excellence. With their golden-brown crust, tender and succulent meat, and delectable flavor, these schnitzels are a true testament to the art of cooking. In this comprehensive guide, we present a collection of carefully curated recipes that encompass the essence of these classic dishes. From the traditional Wiener Schnitzel to the contemporary variations of Viennese Schnitzel, we provide step-by-step instructions, expert tips, and culinary insights to help you recreate these culinary masterpieces in your own kitchen. So, prepare your palate for an unforgettable journey through the flavors of Vienna as we explore the art of schnitzel making.
WIENERSCHNITZEL
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
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
VIENNA SCHNITZEL
Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.
Provided by FRANKHA
Categories World Cuisine Recipes European Austrian
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat deep-fryer to 350 degrees F (175 degrees C).
- Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
- Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
- Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.
Nutrition Facts : Calories 541.8 calories, Carbohydrate 45.1 g, Cholesterol 130.5 mg, Fat 25 g, Fiber 2 g, Protein 31.9 g, SaturatedFat 5.1 g, Sodium 333.1 mg, Sugar 2.9 g
WIENER SCHNITZEL
Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust. I'm German and hope you can understand my English description. Serve the schnitzels with salad, ketchup and French fries.
Provided by Carolin
Categories World Cuisine Recipes European Austrian
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
- Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.
Nutrition Facts : Calories 434.6 calories, Carbohydrate 51 g, Cholesterol 168.7 mg, Fat 12.4 g, Fiber 2.9 g, Protein 27.4 g, SaturatedFat 3.5 g, Sodium 479.1 mg, Sugar 3.6 g
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
WIENER SCHNITZEL
Perfect golden Wiener schnitzel can be a work of art. Or it can be the worst dish of your life, more like a piece of lead. the eggs have to be beaten with a little cream to make them fluffier, the bread crumbs are not pressed onto the meat, and when you cook the schnitzel -- and you always do only one slice at a time -- you keep it moving in the pan, nearly covered with bubbling oil. That's the only way to get the coating on the veal to form a puckery, crunchy surface. I use the top round cut. The very white milk-fed veal doesn't have enough flavor. You don't have to worry so much about tenderness because the veal is pounded. Each portion is cut on the bias about a half inch thick. Make sure all the membrane, or silver skin, is removed. Slice each piece through the middle, not quite all the way, then open it like a book, a butterfly. Place it between sheets of plastic and pound it flat and evenly, not too hard. You can trim away any ragged edges.
Provided by Kurt Gutenbrunner
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- One at a time, place veal pieces in heavy 1-quart plastic bag, and pound thin with meat pounder. Place veal on large platter, and lightly salt and pepper both sides.
- Put flour in shallow bowl wide enough to hold a piece of veal flat. Put eggs and cream in a similar bowl. Beat to blend. Put bread crumbs in a third similar bowl.
- Heat oven to 175 degrees. Line baking sheet with parchment. Arrange bowls near stove, along with a platter covered with layers of paper towel and a small plate covered with layers of paper towel.
- Heat oil in an 11- to 12-inch skillet or sauteacute; pan, the deeper the better. When oil is quite hot, put parsley in strainer, put in oil, and fry 10 seconds. Remove parsley, draining well, and place on the small plate. Add butter to skillet, and adjust heat to medium.
- Put 1 slice veal in flour, cover well, then shake off excess. Dip in egg, turning to coat. Put in bread crumbs, coating well, then shake off excess. Put in skillet, and fry about one minute, gently moving pan in circular motion on the burner. Oil should be frothy. When breading looks bubbly and starts to brown, turn and cook another minute, then transfer to paper-towel-lined platter. Repeat with remaining veal, adjusting heat so crumb coating cooks gradually and evenly, without burning.
- Place the cooked, drained schnitzels on a baking sheet, and put in the oven until ready to serve, up to 15 minutes.
- Arrange veal on platter or individual plates. Garnish with lemon wedges and fried parsley, and serve with salad.
WIENER SCHNITZEL
You may chill the veal for 30 minutes after coating it if desired, making the recipe more convenient while preparing other foods. -Emma West, Leoma, Tennessee
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs., In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.
Nutrition Facts : Calories 453 calories, Fat 26g fat (12g saturated fat), Cholesterol 209mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein.
Tips:
- Use high-quality veal cutlets for the best results.
- Make sure the veal cutlets are very thin, no more than 1/4 inch thick.
- Pound the veal cutlets gently with a meat mallet to tenderize them and make them even thinner.
- Season the veal cutlets with salt, pepper, and paprika before breading them.
- Use a light touch when breading the veal cutlets, so that the breading doesn't get too thick.
- Fry the veal cutlets in hot oil until they are golden brown and crispy on both sides.
- Serve the Wiener Schnitzel immediately with your favorite sides.
Conclusion:
Wiener Schnitzel is a classic Viennese dish that is enjoyed all over the world. It is a delicious and elegant dish that is perfect for a special occasion. With a few simple tips, you can make Wiener Schnitzel at home that is just as good as what you would find in a restaurant. So next time you're looking for a special dish to impress your friends and family, give Wiener Schnitzel a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
