Wiener Schnitzel (Breaded Veal Cutlets)

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Have you ever craved a crispy, golden-brown cutlet that's tender and juicy on the inside?

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Wiener Schnitzel (Breaded Veal Cutlets)
Prep
20 min
Cook
10 min
Total
30 min
Servings
2

Method

  1. Use a food processor to finely grind the bread into crumbs.

  2. Transfer the breadcrumbs to a shallow bowl or plate with raised edges.

  3. Place the flour in another shallow bowl or plate.

  4. In a separate shallow bowl, whisk the eggs together with the milk, and season with salt and pepper to your taste.

  5. To bread the meat, first coat a cutlet in the flour, shaking off any excess.

  6. Dip the floured cutlet into the egg mixture, making sure it is fully coated.

  7. Finally, evenly coat the meat with the breadcrumbs, pressing them gently onto the surface.

  8. Place the breaded cutlet on a sheet of waxed paper or a baking sheet.

  9. Repeat the breading process with the remaining cutlets.

  10. Heat 2 tablespoons of butter in a medium-sized non-stick skillet over medium-high heat.

  11. Wait until the butter has melted and is foaming before adding the breaded cutlets.

  12. Cook the cutlets by swirling the skillet in a circular motion to keep them moving.

  13. Cook until the cutlets are golden brown and cooked through, which should take about 1 1/2 minutes for the first side.

  14. Flip the meat and cook for an additional minute on the second side to crisp up the breading.

  15. Transfer the cooked cutlet to a plate and loosely cover with

About this recipe

Have you ever craved a crispy, golden-brown cutlet that's tender and juicy on the inside? Look no further than Wiener Schnitzel, a classic Austrian dish that's sure to satisfy your cravings. In this article, we'll explore the art of making the perfect Wiener Schnitzel, from choosing the right meat to breading and frying it to perfection.

Choosing the Right Meat

The key to a delicious Wiener Schnitzel lies in the quality of the meat. Traditionally, veal cutlets are used, as they have a delicate flavor and tender texture. However, you can also use pork or chicken if you prefer. When selecting your meat, opt for thinly sliced pieces that are about a quarter-inch thick. This ensures that the cutlets cook evenly and quickly.

The Breading Process

Now that you have your meat ready, it's time to start the breading process. To create that iconic crispy exterior, you'll need three basic components: flour, beaten eggs, and breadcrumbs. Begin by lightly coating each cutlet with flour, shaking off any excess. Then, dip the cutlet into the beaten eggs, making sure it's fully coated. Finally, press the cutlet into the breadcrumbs, ensuring an even and thick coating.

Tips for a Perfect Breading

For a truly outstanding Wiener Schnitzel, there are a few tips and tricks you can follow. Firstly, make sure your breadcrumbs are fresh and finely ground. This will give your cutlets a light and airy texture. Secondly, refrigerate the breaded cutlets for at least 30 minutes before frying. This helps the breading adhere to the meat and prevents it from falling off during cooking. Lastly, use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.

The Perfect Fry

Now that your cutlets are perfectly breaded, it's time to fry them to golden perfection. Heat a generous amount of oil in a large skillet over medium-high heat. Carefully place the breaded cutlets into the hot oil, making sure not to overcrowd the pan. Fry each side for about 2-3 minutes, or until they turn a beautiful golden brown. Once done, transfer the cutlets to a paper towel-lined plate to remove any excess oil.

Enjoying Your Wiener Schnitzel

Wiener Schnitzel is best enjoyed immediately after frying while it's still hot and crispy. Serve it with a squeeze of lemon juice and a side of potato salad or roasted vegetables for a complete and satisfying meal. The tangy acidity of the lemon complements the richness of the cutlet, creating a perfect balance of flavors.

In Conclusion

Wiener Schnitzel is a timeless classic that combines a crispy breaded exterior with tender and juicy meat. By following the tips and techniques outlined in this article, you'll be able to create a Wiener Schnitzel that's sure to impress. So why wait? Put on your apron, gather your ingredients, and embark on a culinary journey to Austria from the comfort of your own kitchen!

Frequently asked questions

. Can I use a different type of meat for Wiener Schnitzel?

Yes, while veal is the traditional choice, you can use pork or chicken as well.

. How thin should the meat be for Wiener Schnitzel?

Thinly sliced cutlets, about a quarter-inch thick, are ideal for Wiener Schnitzel.

. Can I use pre-packaged breadcrumbs?

While pre-packaged breadcrumbs can be used, freshly ground breadcrumbs will give you a lighter and crispier coating.

. How long should I refrigerate the breaded cutlets?

Refrigerate the breaded cutlets for at least 30 minutes before frying them.

. Can I use olive oil for frying?

It's best to use a neutral oil with a high smoke point, such as vegetable or canola oil, for frying.

. How do I know when the cutlets are done frying?

The cutlets should turn a golden brown color after frying for about 2-3 minutes on each side.

. Can I reheat Wiener Schnitzel?

While Wiener Schnitzel is best enjoyed fresh, you can reheat it in the oven at a low temperature to maintain its crispiness.

. What can I serve with Wiener Schnitzel?

Wiener Schnitzel pairs well with potato salad, roasted vegetables, or a simple green salad.

AprilCook, recipe developer and the heart of Chefwiz. More about April

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