The Viennese specialty dish, Wiener Schnitzel, is a warm and satisfying dinner that is quick and simple to make. Thin slices of veal, breaded and crisply fried, served with baked potatoes and steamed vegetables, will easily become one of your family’s most requested winter comfort foods. And if veal isn’t your thing, you can make Wiener Schnitzel with pork or chicken – here’s how.
Tips for making schnitzel
1. Use fresh ingredients. As with all dishes, ingredients mean a lot. Use the freshest possible veal, chicken, pork or beef.
2. Put some muscle behind it. Pound whatever type of cutlet you use as thin as possible with a meat mallet or heavy bottomed pan.
3. Lightly bread. When breading your schnitzel, lightly dip it in the breadcrumbs and do not press. This will ensure a crispy coating.
4. Use an adequate amount of fat. Lard makes a terrific traditional style schnitzel but vegetable oil will also work fine. However, be sure to use enough fat that the schnitzel is totally submerged in oil – this will cook the meat better and help the breading become crisper.
5. Serve immediately. For best results, serve your schnitzel as soon as possible after you make it. The longer it sits, the less crisp it will be.
6. Make only what you plan on eating. Unlike most dishes, leftovers are not a good idea when it comes to schnitzel since the crispy coating will inevitably become soggy.
Winter recipes: Wiener Schnitzel
Traditional Veal Wiener Schnitzel
Makes 4 servings
Ingredients:
Oil for frying
4 (5 ounces each) veal cutlets pounded to 1/4-inch thickness
1/4 cup all-purpose flour
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup dry breadcrumbs
Directions:
1. Heat 1/4-inch of oil or more in a large skillet to 350 degrees F. Meanwhile, combine flour and salt and place it in one bowl. Place eggs in another bowl and breadcrumbs in a third.
2. Dip veal in flour mixture then in eggs and then in breadcrumbs, shaking off any excess. Place breaded veal in hot oil and cook. Continue dipping veal and cooking in batches.
3. Cook veal 3 to 4 minutes per side, flipping only once. Make sure veal does not stick to bottom of pan. Remove veal with a slotted spatula and place on paper towels to drain. Serve immediately.
Pork Wiener Schnitzel
Makes 4 servings
Ingredients:
3 tablespoons sunflower or canola oil
3 tablespoons butter
1/2 cup all-purpose flour
3 large eggs, lightly beaten
1 cup dry breadcrumbs
4 center cut boneless loin pork chops pounded to 1/4-inch thickness
Salt and black pepper
1 lemon, cut into wedges
Directions:
1. Heat 1/4-inch of oil to 350 degrees F. in a large skillet, then melt butter into it.
2. Place flour, eggs, and breadscrumbs in 3 separate bowls. Season pork with salt and pepper then begin dipping in flour, then eggs, then breadcrumbs.
3. Place pork into hot oil and cook about 2 to 3 minutes per side, flipping once. Continue dipping pork and cooking until all schnitzel is finished. Remove schnitzel with a slotted spatula and place on paper towels to drain. Serve immediately with lemon wedges.
Chicken Wiener Schnitzel
Makes 4 servings
Ingredients:
Oil for frying
2 tablespoons butter
3/4 cup all-purpose flour
1 egg, lightly beaten
1 cup dry breadcrumbs
4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
Salt and black pepper
Directions:
1. Heat 1/4-inch of oil or more in a large skillet to 350 degrees F., and melt butter into it.
2. Place flour, egg, and breadcrumbs in 3 separate bowls. Season chicken with salt and pepper.
3. Dip chicken in flour, then egg, then breadcrumbs. Place in hot oil and cook about 3 to 4 minutes per side. Remove with slotted spoon and place on paper towels to drain. Continue dipping and cooking all chicken until finished. Serve immediately.
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