Lexi Webster
Wiener Schnitzel is a German dish of thin veal cutlets that are breaded and pan-fried. It is one of the national dishes of Austria. The term Wiener Schnitzel means Viennese cutlet in German. Legend has it that the dish was brought to Austria by Austrian Field Marshal Radetzky, who took a liking to Cotoletta a la Milanese and brought the recipe to the Danube in person. To make Wiener Schnitzel from scratch, the veal is pounded thinly, dredged in breadcrumbs and deep-fried, traditionally in lard or clarified butter.
| Characteristics | Values |
|---|---|
| Main Ingredient | Veal |
| Other Ingredients | Flour, eggs, breadcrumbs, salt, pepper, oil, butter, milk, cheese, parsley, nutmeg, lemon |
| Preparation | Cutlets are pounded to 1/4-inch thickness, dredged in flour, dipped in beaten eggs, coated in breadcrumbs, and fried in oil or butter |
| Cooking Time | 2-5 minutes per side |
| Serving | Garnished with lemon slices, served with German potato salad, tossed salad, cucumber salad, spatzel, or french fries |
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What You'll Learn
Preparing the meat
Once the meat is pounded thin, it's time to season it. Sprinkle salt and pepper on both sides of the cutlets. You can also add other seasonings like minced parsley and nutmeg to enhance the flavour. This step ensures that the meat is well-flavoured before it's cooked.
The next step is to set up your breading station. Place flour, egg wash, and breadcrumbs in separate shallow bowls or plates. The egg wash can be made by beating two eggs with a fork and adding a small amount of milk or water to make it more fluid. Season the flour with salt and pepper, and whisk to combine. This step ensures a crispy and golden outer layer on the schnitzel.
Now it's time to bread the cutlets. First, dip them in the flour, making sure to coat both sides and edges, then shake off any excess. Next, dip them in the egg mixture, followed by the breadcrumbs. Make sure to coat the meat evenly and thoroughly. Gently press down on the breadcrumbs using the reverse side of a fork to help the crumbs adhere and create a fluffier coating.
Finally, place the breaded cutlets in the refrigerator for at least an hour or even overnight. This step helps the coating set and ensures that the crumbs adhere to the meat during frying.
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Breading the meat
To bread the meat, set up three shallow dishes. In the first dish, mix flour and salt. In the second, whisk two eggs with a fork. In the third, place the breadcrumbs. If you want to add cheese and milk to the egg mixture to enhance the flavour and texture, make sure to do so now.
Now, dip the cutlets in the flour, coating both sides and edges, and shake off the excess. Then, dip the cutlets in the egg mixture, ensuring that no part of the schnitzel remains dry. Lastly, coat the schnitzel in the breadcrumbs, gently pressing down the crumbs with a fork. Do not press the breadcrumbs into the meat, as this will prevent a crispy coating. Instead, the crumbs should form a loose shell around the schnitzel.
At this stage, the coated cutlets can be refrigerated for up to an hour or even overnight. When you are ready to cook, heat enough oil in a pan to ensure that the schnitzel can "swim" in it. The oil should be hot, but not too hot—around 330ºF. Test it with a candy thermometer if you have one. Carefully place the schnitzel in the pan and fry for 2 to 3 minutes on each side, or until golden brown.
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Frying the meat
Place the meat in the pan with the hot oil. Do not crowd the pan—cook the schnitzel in batches if necessary. Fry for 2 to 3 minutes on one side, until golden brown. Turn them over once and fry for an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145°F.
The result should be a beautifully crispy coating with a tender and juicy interior. To achieve this, the oil should be hot enough to penetrate the coating less, resulting in a "dry" coating instead of an overly oily one.
After frying, remove the schnitzel from the pan and place them briefly on a plate lined with paper towels to drain the excess oil. They can then be served immediately with a variety of side dishes.
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Cooking temperature
The cooking temperature for Wiener Schnitzel is crucial to achieving the desired golden brown and crispy texture. The oil should be hot enough to ensure the schnitzel cooks through without burning the crust. The ideal temperature for the oil is between 330ºF to 350ºF.
To test if the oil is hot enough, you can use a candy thermometer. If the oil is not hot enough, the coating will become soggy, and if it is too hot, the crust will burn before the meat is cooked. The schnitzel should "'swim'" in the oil, so use enough oil to cover the entire cutlet.
When frying the schnitzel, it should cook for approximately 2-3 minutes on each side, or until both sides are golden brown and the meat reaches an internal temperature of 145ºF. It is important not to crowd the pan, and the schnitzel should be cooked in batches if necessary.
After frying, the schnitzel should be placed on a wire rack or paper towels to drain the excess oil. This will help ensure the schnitzel remains crispy and is not soggy.
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Serving suggestions
Wiener Schnitzel is a traditional Austrian dish made with veal. It is usually served with a variety of side dishes, such as French fries, Spätzle, or German potato salad, and a fresh leafy green salad. It is also commonly accompanied by a wedge of lemon and a sprig of parsley as garnish.
When served with a fried egg, anchovies, and a lemon caper sauce, Wiener Schnitzel is known as Veal Holstein. The dish can also be made with pork, chicken, or turkey and served with Jager sauce, Zigeuner sauce, or Frankfurt green sauce.
In Vienna, Wiener Schnitzel is often served with a choice of potato and bird salad or with potatoes. It can be accompanied by a mixed salad with tomato salad, coleslaw, and bean salad (Austrian Fisolen). Depending on the season, a cucumber salad or a beetroot salad can also be served alongside the dish.
Wiener Schnitzel can be served with parsley potatoes or simple butter potatoes. It can also be accompanied by sauces such as gravy or veal jus.
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Frequently asked questions
You will need veal, flour, eggs, breadcrumbs, and seasonings like salt, pepper, and parsley.
Place the veal cutlets between sheets of plastic wrap and use a meat mallet or heavy pan to pound the meat to about 1/4-inch thickness.
Set up three shallow dishes. In the first, mix flour and salt. In the second, beat two eggs. In the third, place breadcrumbs. Coat the meat with flour, then dip it in the egg mixture, and finally, roll it in the breadcrumbs.
Heat a large skillet with enough oil to a temperature of about 330ºF-350ºF. Carefully place the breaded veal in the hot oil and fry for about 2 minutes per side until golden brown.
