| This is your aim, traditional German Wiener Schnitzel. |
| Step 1. Make first cut diagonally with the grain, about ¼-inch thick, do not cut through. Make second cut ¼-inch |
| Step 2. Open butterfly; tenderize lightly with a mallet. Veal should be about 1/8 inch thick. |
| Step 3. Season with salt and freshly ground black pepper. |
| Step 4. Beat well, two whole eggs. Have eggs at room temperature. |
| Step 5. Coat schnitzel with flour. Shake off excess. |
| Step 6. With a fork, dip schnitzel in egg. Insure schnitzel is well coated with egg. |
| Step 7. Coat with bread crumbs. Home made bread crumbs. |
| Step 8. Press crumbs gently into egg. Shake off excess. Let rest 15-30 minutes. |
| Step 9. Gently lay in medium hot frying pan. Do not overcrowd schnitzels. |
| Step 10. Fry until schnitzels are golden, turn and fry other side. Turn once. |
| The finished dish, serve with lemon, garnish with parsley. |
| photos by: Rainer Toperczer |
Das Wiener Schnitzel ~ Welcome to our authentic Wiener Schnitzel. This is but one of Germany's
famous Schnitzels.
4 oz veal slice, ½-inch thick, per person
(I have used this recipe with pork loin and the results are just fine)
oil for frying
salt and freshly ground pepper
flour
1 egg per two-slices veal, beaten (room temperature)
fresh dry bread crumbs (moisture content of 5% seems
best)
( Selbstgemachte Semmelbrösel )
2 lemons, sliced
parsley ~ for garnish
Before starting this recipe see general rules below.
**Preheat oven to 250 degrees F. to use as a holding oven. You can also place the plates in to get
warm at this time.
A schnitzel is literally a slice or cutlet from veal. Flattened fried chicken breasts,turkey breasts or
pork cutlets. Known in Italy as Scallopini and in France as Escalope, it is cut with the long grain or
more exactly at a slight diagonal to it so that it will not fall apart when pounded. It is this pounding
with a mallet that gives schnitzel its tenderness and delicacy.
General rules for preparing schnitzels:
1. The breaded cutlets should be rested at room temperature for 15-30 min before frying.
2. The fat should be hot enough so that the breading does not fall off. (not real hot..this may take
some practice...use chicken, turkey or pork as veal is expensive.
3. A schnitzel should be golden brown on both sides and thoroughly cooked in 6-8 minutes. It
should only be turned once. Otherwise it is too thick.
4. Keep finished schnitzels in a low oven [250-275] while the others are frying. Never cover them or
they will steam and the breading will get soggy.
Excerpted in part from: The German Cookbook by Mimi Sheraton, 1965
famous Schnitzels.
4 oz veal slice, ½-inch thick, per person
(I have used this recipe with pork loin and the results are just fine)
oil for frying
salt and freshly ground pepper
flour
1 egg per two-slices veal, beaten (room temperature)
fresh dry bread crumbs (moisture content of 5% seems
best)
( Selbstgemachte Semmelbrösel )
2 lemons, sliced
parsley ~ for garnish
Before starting this recipe see general rules below.
**Preheat oven to 250 degrees F. to use as a holding oven. You can also place the plates in to get
warm at this time.
A schnitzel is literally a slice or cutlet from veal. Flattened fried chicken breasts,turkey breasts or
pork cutlets. Known in Italy as Scallopini and in France as Escalope, it is cut with the long grain or
more exactly at a slight diagonal to it so that it will not fall apart when pounded. It is this pounding
with a mallet that gives schnitzel its tenderness and delicacy.
General rules for preparing schnitzels:
1. The breaded cutlets should be rested at room temperature for 15-30 min before frying.
2. The fat should be hot enough so that the breading does not fall off. (not real hot..this may take
some practice...use chicken, turkey or pork as veal is expensive.
3. A schnitzel should be golden brown on both sides and thoroughly cooked in 6-8 minutes. It
should only be turned once. Otherwise it is too thick.
4. Keep finished schnitzels in a low oven [250-275] while the others are frying. Never cover them or
they will steam and the breading will get soggy.
Excerpted in part from: The German Cookbook by Mimi Sheraton, 1965