AIR FRYER WIENER SCHNITZEL
Rich, tender, and juicy Wiener schnitzel made in the air fryer. The veal is so tender you can cut it with a fork.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Austrian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place veal on a clean work surface and sprinkle with lemon juice, salt, and pepper.
- Place flour in a flat dish. Beat egg and parsley together in a second dish. Place bread crumbs in a third dish. Dredge each veal cutlet first in flour, then in egg-parsley mixture, followed by bread crumbs, pressing down so that bread crumbs adhere.
- Spray the basket of the air fryer with nonstick cooking spray. Place breaded veal cutlets into the basket, making sure not to overcrowd. Spray the tops with nonstick cooking spray.
- Cook for 5 minutes. Flip, spray any chalky spots with nonstick cooking spray, and cook for 5 minutes longer. Repeat with remaining veal. Serve with lemon wedges.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 28.4 g, Cholesterol 104.4 mg, Fat 6.6 g, Fiber 1.5 g, Protein 18 g, SaturatedFat 2.4 g, Sodium 239.3 mg, Sugar 0.3 g
WIENERSCHNITZEL (BREADED VEAL CUTLETS)
This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.
Provided by Kim D.
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
- Slice lemon in half and squeeze lemon juice over all four pieces of veal.
- Allow the veal to sit in lemon juice for 30 minutes.
- Allow excess lemon juice to drip off before breading the cutlets.
- Sprinkle a pinch of salt over each cutlet.
- Place flour in a large shallow plate.
- Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
- Place breadcrumbs in a large shallow plate.
- one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
- Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
- Then dredge into the breadcrumb mixture to coat.
- Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
- Heat shortening in a large heavy skillet.
- There should be enough oil in the pan for the cutlets to "swim".
- When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
- Fry first side slowly until golden brown, about 4-6 minutes.
- Turn cutlets over with a spatula, being careful not to splatter hot oil.
- Fry on second side for about 4-6 minutes, or until golden brown.
- Drain on paper towels.
- If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.
WIENER SCHNITZEL (BREADED VEAL CUTLETS)
Steps:
- Tenderize the veal to about ¼ inch thick.
- Salt on both sides
- Get three bowls ready to bread the cutlets - one with flour - one with whisked eggs- one with bread crumbs.
- Heat the butter and oil in a large pan, allow oil to get hot.
- Coat the veal cutlets in the flour then egg and then the bread crumbs.
- Fry in the oil/butter making sure the schnitzels are always surrounded by the oil.
- Remove when lightly browned and put on paper towels to remove any excess oil.
- Fry the parsley in the remaining oil and serve as garnish over the Schnitzel.
- Notes:
- Serve with a warm potato salad called Kartoffelsalat and lemon wedges.
WEINER SCHNITZEL OR BREADED VEAL CUTLETS
This is my other favorite German Dish. I love these!! Serve them with potato pancakes, broccoli and fresh rye bread!
Provided by Mary Louise
Categories Other Main Dishes
Time 25m
Number Of Ingredients 6
Steps:
- 1. Remove bone from steaks and cut into six serving pieces. Pound very thin.
- 2. Dip veal in seasoned flour. Then dip in egg. Then dip in bread crumbs.
- 3. Melt butter in a heavy skillet and SAUTE schnitzles over low heat until golden brown on both sides. (About 15 minutes)
- 4. Tranfer to plate. Serve with potato pancakes, German potato salad or baked potato, vegetable and rye bread or rolls.
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