True Wiener Schnitzel Breaded Veal Scallops Austria Recipes

WIENER SCHNITZEL (BREADED VEAL CUTLETS)

Steps:

• In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
• Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
• To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
• Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.

AUTHENTIC WIENER SCHNITZEL RECIPE

Steps:

• Place your veal cutlets on a large chopping board, place a thick plastic bag on top and pound into very thin cutlets. Start pounding from the center towards the edges of the cutlet. It should be really thin, about 2/16-3/16 of an inch (3-4mm).
• Prepare your dredging station: add flour to a large plate, beat an egg in a large rimmed plate (don't beat it very thoroughly), then add the breadcrumbs to a third large plate.
• Season your cutlets on both sides with salt, then dredge in flour, shake off excess flour, dip in egg (allow excess to drip off), then coat in breadcrumbs. Repeat this for all cutlets. Place on a large plate/tray.
• Heat the clarified butter in a large frying pan. You should have at least 1 inch (3 cm) of oil in your pan. The cutlet should be able to 'swim' freely in the fat. The clarified butter should be hot enough - you can check the temperature of the oil with a thermomether, it should be about 350°F (180°C) or you can just throw a couple of breadcrumbs into the oil - if they're foaming vigorously, it means the butter is hot enough.
• Place the Schnitzel in the pan, laying it away from your body. Cook the cutlet on both sides until golden brown in color (about 1-2 minutes per side, it should not take more than 5 minutes). Shake gently with the pan and move with the cutlet using kitchen tongs while you're frying it - it will give it its hallmark waved surface.
• Transfer the cutlets to a plate lined with kitchen towels to drain excess fat. Repeat with remaining cutlets.
• Serve with lemon wedges/slices and lingonberry jam. Drizzle some lemon juice over the Schnitzel.
• Enjoy!

TRUE WIENER SCHNITZEL (BREADED VEAL SCALLOPS - AUSTRIA)

Steps:

• When flouring and breading do not press them into the meat, especially the breadcrumbs.
• Ensure that there is enough oil or lard for the meat to "float" in it, it will absorb less oil than if it sticks to the bottom, and allows the coating to puff a little around the meat.
• Heat at least 1/4 inch of oil in the pan to 350°F.
• Working one at a time, dredge cutlets first in flour until the surface is completely dry. Dip in egg to coat, allow the excess to drip off for a few seconds and then roll quickly in the breadcrumbs until coated. Do not press breadcrumbs into the meat. Place meat immediately in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary.
• Fry the schnitzel for 3-4 minutes on one side. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. Turn them over once and fry until both sides are golden brown. Remove from pan, allow the oil to drain off, place on a plate with lemon slices and potato salad or green salad and serve.

WIENER SCHNITZEL

Steps:

• Line a large baking sheet with a double layer of paper towels. Whisk flour and 1 teaspoon salt in a wide shallow bowl. Lightly whisk eggs and cream in another wide shallow bowl until the yolks and whites are just streaky. Mix breadcrumbs and 2 teaspoons salt in a third wide shallow bowl. Pound veal slices between sheets of plastic wrap to 1/8"-1/16" thickness, being careful not to tear. Season lightly with salt and pepper.
• Prop a deep-fry thermometer in a large deep skillet; pour in oil so that bulb is submerged. Heat oil over medium heat to 350°F. Add butter to skillet and adjust heat to maintain 350°F.
• Dredge 2 veal slices in flour mixture; shake off excess. Dip in egg. Turn to coat; shake off excess. Dredge in breadcrumbs, pressing to adhere; shake off excess. Transfer slices to skillet. Using a large spoon, carefully baste the top of the veal with the hot oil. Cook until breading puffs and starts to brown, about 1 minute. Turn and cook until browned, about 1 minute longer. Transfer to paper towel-lined sheet. Repeat with remaining veal slices.
• Divide veal among plates. Garnish with lemon wedges and parsley or lettuce.

WIENER SCHNITZEL (VEAL)

Steps:

• Cover work surface with a sheet of waxed paper.
• Arrange cutlets with a few inches between them on paper.
• Over the cutlets, top with a second sheet of waxed paper.
• Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
• If they are already 1/4 inch, then you don't have to pound them.
• Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
• Place flour in 1 tin and season with salt and pepper.
• In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
• In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
• I use crushed corn flakes that are sold in a box in the supermarket already crushed.
• Dredge the veal completely in flour.
• Then coat the veal evenly with egg on both sides.
• Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
• Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
• When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
• Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
• Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.