Wiener Schnitzel

Name: Wiener Schnitzel
Total time: 1 h
Yield: 4 servings
Cuisine: austrian
Ingredients: 1 1/4 pounds veal top round cut in 5-ounce scaloppines; Salt and freshly ground white pepper; 1 cup flour; 2 eggs; 2 tablespoons heavy cream; 2 cups unseasoned bakery bread crumbs; 2 cups vegetable oil; 1/2 cup, packed, flat-leaf parsley leaves, rinsed, well-dried and coarsely chopped; 3 tablespoons unsalted butter; 4 lemon wedges; Cucumber or bibb lettuce salad in vinaigrette dressing

By Kurt Gutenbrunner

Total Time: 1 hour
Rating: 5(111)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

1¼pounds veal top round cut in 5-ounce scaloppines
Salt and freshly ground white pepper
1cup flour
2eggs
2tablespoons heavy cream
2cups unseasoned bakery bread crumbs
2cups vegetable oil
½cup, packed, flat-leaf parsley leaves, rinsed, well-dried and coarsely chopped
3tablespoons unsalted butter
4lemon wedges
Cucumber or bibb lettuce salad in vinaigrette dressing

Ingredient Substitution Guide

Preparation

Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Place the cooked, drained schnitzels on a baking sheet, and put in the oven until ready to serve, up to 15 minutes.
Step 7
Arrange veal on platter or individual plates. Garnish with lemon wedges and fried parsley, and serve with salad.

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Ratings

5 out of 5

111 user ratings

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Comments

Kathrin4 years ago

I am from Austria, Wien. If you use pork, it's just a Schnitzel. The authentic and original "Wiener Schnitzel" is made from veal. Always.

Marilyn in Alpharetta, GA7 years ago

Ok, Wiener Schnitzel originated in Vienna (Wien), where I lived for 13 years. The Viennese, other than the high end restaurants, make their Schnitzel with pork, sliced thin. If you order it in a restaurant, it will cover your plate! It's simple to make: Pound them, dip them first in flour, then in egg that has a few drops of oil in it, then in bread crumbs. Deep fry in hot oil, turning once. Serve with different salads: green, cucumber, beet, green beans and most of all, potato.

Stu in Raleigh7 years ago

2 cups of oil is a non-starter for me.. I've come to like "immersed in oil" cooking less and less.

I do almost the exact same thing pan seared in 4 or so TBSP of canola oil, adding oil as necessary along the way. It's crisp and tasty doesn't need to be drained/blotted (or minimally so if at all) of all that oil.

Es5 months ago

A real treat. Skipped the parsley and used panko. I splurged on the meat and really enjoyed this dish.

Cindy8 months ago

Soooo good. True Wiener and not Pork Schnitzel that many restaurants in the U.S. try to pawn off as Wiener Schnitzel. I do almost no cooking in oil now but this was worth the exception. I thought I was back in Vienna but mine were not the size of plates as they are there. I set them on a rack over a sheet pan as I cooked them but since I used as little oil as I could, I didn't have much to drain off. Wanted to serve with spaetzle but too lazy so went with egg noodles and a veg.

sheila382 years ago

Adapted this for just one serving. $3.34 worth of veal cutlet pounded into 2 cutlets. A dash of cayenne in the flour. Dipped into egg and cream, then flour then plain bread crumbs. Sautéed in olive oil and butter for 5-7 minutes. Drain on paper towels and served a la Milanese on a green salad. Deliciousness. Dined like a princess on a paupers budget.

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