Wiener Schnitzel {Veal Schnitzel}
Wiener Schnitzel is a veal cutlet that is pounded thin, breaded, then pan-fried until golden brown and crispy. Wiener Schnitzel is the national dish of Austria and derives its name from Wien, which translates to Vienna in the German language.
Ingredients
- 20 oz veal cutlets 4- five-ounce cutlets
- ½ cup all-purpose flour
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 large eggs well beaten
- 1 cup panko bread crumbs
- ½ cup vegetable oil for frying
- 4 slices lemon garnish
Instructions
- Using a meat mallet (meat tenderizer), pound out the veal slices. Depending upon the size of the veal slices, you may need to add two pieces together. This is done by pounding out each piece, then seaming them together by overlapping the pieces and pounding them out a little more.
- Add the all-purpose flour, salt, and black pepper to a shallow bowl and whisk to combine.
- Add two eggs and ¼ cup of milk or water to another bowl and whisk until well combined. This is the egg wash.
- Add the panko bread crumbs, garlic powder, onion powder, and black pepper to another bowl and mix until well combined.
- Dredge the veal in the flour mixture, completely coating the pounded cutlet.
- Dip the floured cutlet into the egg mixture to completely coat the veal.
- Add the egg-dipped veal to the breadcrumb mixture to coat the entire piece of veal.
- Repeat the process with each piece of veal. Place small sheets of parchment paper or wax paper in between each breaded schnitzel to keep them from sticking together.
- Add ½ cup of vegetable oil to a large skillet (or large frying pan), then place it over medium-high heat.
- Carefully place breaded veal cutlet into the hot oil and saute until golden brown and crispy (about 2 minutes per side).
- Remove the wiener schnitzel from the pan and place them on a wire rack or paper towels for one minute to drain the excess oil.
- Serve Wiener Schnitzel with lemon slices, German potato salad, tossed salad, cucumber salad, spatezel or french fries.
Notes
*Some recipes add lemon zest to the bread crumbs, but a good schnitzel won’t have any additional flavors added to the cooking process. it can be served with Jager sauce, Zigeuner sauce, or Frankfurt green sauce, But it’s traditionally served with lemon wedges and lingonberry jam.
*Wiener schnitzel can be frozen, breaded, and uncooked if needed. Wrap in plastic wrap and store in a zip-lock bag for up to three months.
*I used panko breadcrumbs, but you can use regular or gluten-free breadcrumbs to make this dish.
*You can freeze the cooked veal schnitzel by separating them with parchment and wrapping them in plastic or storing them in a ziplock bag. They can stay frozen for up to three months.
Nutrition
Calories: 334kcalCarbohydrates: 12gProtein: 35gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 204mgSodium: 471mgPotassium: 589mgFiber: 1gSugar: 1gVitamin A: 137IUVitamin C: 4mgCalcium: 39mgIron: 2mg
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