AUTHENTIC GERMAN SCHNITZEL (SCHWEINESCHNITZEL)
Learn how to make that perfectly crispy breaded Schnitzel you know and love from your favorite German restaurants!
Provided by Kimberly Killebrew
Categories Main Course
Time 16m
Number Of Ingredients 6
Steps:
- Place the pork chops between two sheets of plastic wrap and pound them until just 1/4 inch thick with the flat side of a meat tenderizer. Lightly season both sides with salt and freshly ground black pepper.
- Place the flour mixture, egg, and breadcrumbs in 3 separate shallow bowls. Dip the chops in the flour, the egg, and the breadcrumbs, coating both sides and all edges at each stage. Be careful not to press the breadcrumbs into the meat. Gently shake off the excess crumbs. Don't let the schnitzel sit in the coating or they will not be as crispy once fried - fry immediately.
- Make sure the cooking oil is hot enough at this point (about 330 degrees F) as you don't want the Schnitzel to sit around in the coating before frying. Use enough oil so that the Schnitzels "swim" in it.
- Fry the Schnitzel for about 2-3 minutes on both sides until a deep golden brown. Transfer briefly to a plate lined with paper towels.
- Serve immediately with slices of fresh lemon and parsley sprigs or with your choice of sauce. Serve with German Spaetzle (see recipe for Homemade German Spaetzle), French fries, or German potato salad, and with a fresh leafy green salad.
- Be sure to also try the popular Jägerschnitzel version!
Nutrition Facts : Calories 376 kcal, Carbohydrate 26 g, Protein 35 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 171 mg, Sodium 244 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
OSMAN'S WEINER SCHNITZEL
Osman's is a tiny restaurant in Mobile, AL with "old world" European style cooking. This recipe is a house specialty and is also served with a mushroom sauce as Jaeger Schnitzel. The co-owners have shared the recipe on their website.
Provided by Recipewrestler
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash and dry meat.
- Tenderize with meat hammer if necessary.
- Put flour in a bowl.
- Put beaten eggs in another bowl.
- Put breadcrumbs in a third bowl.
- Dredge each piece of meat into the flour, then the eggs and then the breadcrumbs until completely coated.
- Heat oil in frying pan.
- Fry pork on both sides.
- Ideally the coating will be medium brown when done.
- Watch the temperature of your oil--not too hot!
- Squeeze a quartered lemon over the pork before serving.
WIENER SCHNITZEL
This authentic Wiener schnitzel, simply breaded with flour, egg, and fine breadcrumbs, proves that fried food doesn't have to be heavy. Chef Ban will show you the secret to achieving an airy pocket of golden crust around the meat, which is the hallmark of a good schnitzel.
Provided by Wolfgang Ban
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sift the breadcrumbs through a fine-mesh strainer into a large mixing bowl, and set aside. (Save the coarse crumbs in the strainer for another use.) In another large bowl, add the eggs and whisk to combine. In the third bowl, add the flour. In a large, heavy-bottomed pot set over high heat, add enough vegetable oil to reach a depth of 1 to 1½ inches. Clip a thermometer onto the pot and bring oil to 380 degrees F. Meanwhile, prepare the cutlets.
- Lightly oil one side of two freezer bags. Optional: Trim the veal cutlets to your desired size (Chef Ban uses pieces about 4 inches long). Place a cutlet between the oiled sides of the bags, then use the bottom of a heavy skillet (or a meat tenderizer) to pound the cutlets until they are of a uniform thickness, about ⅛ inch. Set flattened cutlet aside and repeat with remaining cutlets.
- Place the cutlets, evenly spaced, on a wire rack fitted into a rimmed baking sheet. Season with salt and pepper on both sides. Coat first cutlet completely with flour; tap off excess flour. Next, dip the cutlet in the egg; gently wipe off excess egg. Finally, cover the cutlet with breadcrumbs until evenly and completely coated; gently shake off the excess breadcrumbs. Return cutlet to the wire rack, then repeat with remaining cutlets.
- Prepare another wire rack fitted into a rimmed baking sheet for the finished schnitzels. When the oil is at 380 degrees F, gently submerge the first cutlet in the oil. About 30 seconds later, when it floats to the surface, use a ladle to carefully and continually baste the top of the schnitzel with hot oil until the crust is golden and puffs up, about 3 minutes. (This basting action helps create a pocket of air between the meat and the crust-the hallmark of a good schnitzel.) After 3 minutes, flip and baste again, 2-3 more minutes. (Adjust heat as needed to keep temperature at 380 degrees F.) After a total of 5-6 minutes of cooking, schnitzel should be puffed and golden brown on both sides. Use a strainer to remove schnitzel and transfer to clean wire rack or a baking sheet lined with paper towels. Make sure the oil is at 380 degrees F before cooking the next cutlet. Repeat with remaining cutlets.
- Plate the Wiener schnitzel gently to avoid breaking the crust. Garnish with lemon wedges and a few leaves of parsley. Serve immediately.
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
WEINER SCHNITZEL, VEAL CUTLETTES WITH LEMON
Make and share this Weiner Schnitzel, Veal Cutlettes With Lemon recipe from Food.com.
Provided by Recipe USA
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pound veal with a meat pounder until very thin, being careful not to tear the meat. If you don't have veal, you can also use pork or chicken cutlets. I have used all 3 at one time or another and they are all delicious.
- Beat the eggs with lemon juice. Set aside.
- Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
- Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
- Saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil.
- Serve immediately, garnished with lemon wedges and parsley.
WEINER SCHNITZEL
I love this because it's good and very easy to makes. It also gives me the feeling that I am showing off the little german roots that I have. It has been brought to my attention that Weiner Schnitzel is made with Veal as this recipe also can be. I just have a HUGE preference for pork Thank you. Enjoy. Moo Moo or Oink Oink. :)
Provided by Bay Laurel
Categories Pork
Time 10m
Yield 8 wiener scnitzels, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pat the pork cutlets dry with paper towels.
- Season them with salt and pepper.
- Set up a standard breading procedure in 3 shallow bowls or pie plates. Put flour in 1, eggs and milk in another, and bread crumbs in the last.
- Beat the eggs and milk together.
- Dredge each of the pork cutlets first in flour, then egg wash and then the bread crumbs.
- Transfer the coated cutlets to a platter.
- Heat a large straight sided skillet, add vegetable oil over medium-high heat.
- Carefully, transfer the coated cutlets into the hot oil to fry.
- Since they are so thin, the pork will cook very quickly, about 2 minutes per side.
- Drain the cutlets on a paper towel lined plate.
- Serve with lemon wedges.
Nutrition Facts : Calories 542.7, Fat 19.6, SaturatedFat 4.2, Cholesterol 168.4, Sodium 488.6, Carbohydrate 51.1, Fiber 2.9, Sugar 3.5, Protein 37.5
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
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