Wiener Schnitzel or Veal Cutlets

Hungarian Wiener Schnitzel or Veal Cutlets Recipe | Ingredients: Veal Cutlets, Eggs, Flour, Bread Crumbs, Salt, Pepper, Butter, Lemons

Region / culture: Hungary | Preparation time: 30 minutes | Cooking time: 8 minutes | Servings: 4

Introduction

Wiener Schnitzel, also known as Veal Cutlets, is a classic Austrian dish that consists of thinly pounded veal cutlets coated in flour, egg, and bread crumbs, then fried to a crispy golden brown. This dish is a favorite in many households and restaurants around the world for its delicious flavor and crispy texture.

History

Wiener Schnitzel has a long history dating back to the 19th century in Austria. It is believed to have originated in Vienna, hence the name "Wiener Schnitzel," which translates to "Viennese Cutlet." Originally made with veal, this dish has evolved over the years to include variations using pork, chicken, or even turkey cutlets.

Ingredients

2 lb (907 g) of veal cutlets, trimmed of any sinew
1 to 2 whole beaten eggs
0.5 to 1 cup of flour
2 cups of fine white bread crumbs
salt
pepper
3 or 4 tbsp of butter or lard
2 fresh lemons, quartered

How to prepare

Beat or pound the veal cutlets until they are very thin.
Lightly season the veal cutlets with salt and pepper.
Dip the pieces of veal into a dish of flour, ensuring both sides are coated and shaking off any excess flour.
The flour coating will help the egg coating adhere to the veal.
Dip the floured veal pieces into a dish of beaten raw egg, coating both sides.
Press the veal pieces into a bowl of fine white bread crumbs, ensuring both sides are coated.
Coat both sides of the veal with bread crumbs.
Allow the breaded veal slices to dry flat for at least 0.5 hour.
Heat the butter or lard in a large frying pan. Lard has the advantage of not scorching as easily as butter and also adds a tastier browned coating.
Sauté the cutlets until they turn golden brown.
The thin cutlets will cook quickly, so it won't take long, perhaps 4 minutes on each side.
You will know when to turn them over when the bottom breading is a golden brown.
Do not cover the finished cutlets with a lid, as the steam will soften the bread crumb coating and cause it to fall off.

Variations

Pork Schnitzel: Substitute pork cutlets for veal cutlets for a more budget-friendly option.
Chicken Schnitzel: Use chicken breast cutlets instead of veal for a lighter alternative.
Gluten-Free Schnitzel: Use gluten-free flour and bread crumbs for a gluten-free version of this dish.

Cooking Tips & Tricks

Be sure to pound the veal cutlets until they are very thin to ensure even cooking and a tender texture.

- Coating the veal in flour before dipping it in egg helps the egg coating adhere better to the meat.

- Use lard for frying the cutlets for a tastier and crispier browned coating.

- Do not cover the finished cutlets with a lid, as the steam can soften the bread crumb coating.

Serving Suggestions

Serve Wiener Schnitzel with a side of potato salad, cucumber salad, or lingonberry jam for a traditional Austrian meal.

Cooking Techniques

Be sure to pound the veal cutlets until they are very thin for even cooking.

- Fry the cutlets in hot lard for a crispy and flavorful coating.

Ingredient Substitutions

You can use pork, chicken, or turkey cutlets instead of veal for a different flavor.

- Substitute butter for lard if desired.

Make Ahead Tips

You can bread the veal cutlets ahead of time and refrigerate them until ready to fry. This can save time when preparing this dish for a meal.

Presentation Ideas

Serve Wiener Schnitzel on a platter with lemon wedges for squeezing over the cutlets. Garnish with parsley for a pop of color.

Pairing Recommendations

Wiener Schnitzel pairs well with a crisp white wine, such as a Grüner Veltliner or Riesling. It also goes well with a light beer or sparkling water.

Storage and Reheating Instructions

Store any leftover Wiener Schnitzel in an airtight container in the refrigerator for up to 2 days. To reheat, place the cutlets on a baking sheet and bake in a preheated oven at 350°F until heated through.

Nutrition Information

Calories per serving

Each serving of Wiener Schnitzel contains approximately 350 calories.

Carbohydrates

Each serving of Wiener Schnitzel contains approximately 20 grams of carbohydrates.

Fats

Each serving of Wiener Schnitzel contains approximately 15 grams of fats.

Proteins

Each serving of Wiener Schnitzel contains approximately 30 grams of proteins.

Vitamins and minerals

Wiener Schnitzel is a good source of iron, zinc, and vitamin B12.

Alergens

Wiener Schnitzel contains wheat (from flour), eggs, and may be cooked in lard, which may be an allergen for some individuals.

Summary

Wiener Schnitzel is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron, zinc, and vitamin B12.

Summary

Wiener Schnitzel is a classic Austrian dish that is loved for its crispy texture and delicious flavor. With a few simple ingredients and cooking techniques, you can recreate this traditional dish at home for a satisfying meal. Enjoy!

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Wiener Schnitzel, a traditional Austrian dish that has become a family favorite over the years. It all started when I was a young girl, eager to learn the art of cooking from my own grandmother. She was a wise and skilled cook, with a vast collection of recipes passed down through generations.

One summer afternoon, while visiting my grandmother in her cozy kitchen, she shared with me the story of how she learned to make Wiener Schnitzel. It was a dish that held a special place in her heart, as it reminded her of her own grandmother who had taught her the recipe many years ago.

As she recounted the tale, I could see the nostalgia in her eyes and hear the excitement in her voice. She described how her grandmother would carefully select the finest cuts of veal, tenderizing them with a mallet until they were thin and uniform in size. She would then dip them in seasoned flour, beaten eggs, and breadcrumbs, before frying them to a crispy golden perfection in a skillet of hot oil.

My grandmother's eyes sparkled with pride as she shared the secret to achieving the perfect Wiener Schnitzel - the veal must be pounded thin, the breading must be crisp, and the frying must be done with care and attention. She emphasized the importance of using quality ingredients and taking the time to prepare each step with love and patience.

Inspired by my grandmother's passion for cooking, I set out to master the art of making Wiener Schnitzel. I practiced diligently, following her instructions to the letter and experimenting with different techniques to achieve the perfect dish. I sought out the finest cuts of veal, pounded them thin with a heavy mallet, and prepared the breading with a blend of herbs and spices that my grandmother had taught me.

After many trials and errors, I finally succeeded in creating a Wiener Schnitzel that rivaled my grandmother's. The veal was tender and juicy, the breading was crispy and flavorful, and the dish was a hit with my family and friends. I felt a sense of accomplishment and pride, knowing that I had mastered a recipe that held such sentimental value for my grandmother.

Over the years, I have continued to perfect my Wiener Schnitzel recipe, adding my own twist to the classic dish while staying true to the traditional methods passed down through generations. I have shared the recipe with my own children and grandchildren, passing on the love and joy of cooking that my grandmother instilled in me.

As I prepare Wiener Schnitzel in my own kitchen, I am filled with memories of my grandmother and the lessons she taught me about the importance of family, tradition, and good food. I cherish the moments spent together in her kitchen, learning the art of cooking and creating lasting memories that will be passed down for generations to come. And as I take a bite of the crispy, tender veal cutlet, I am reminded of the love and legacy that is woven into every dish I prepare.