Simple Wiener Schnitzel Recipes

Steps:

• Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
• Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

Steps:

• Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs., In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Steps:

• Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
• Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
• Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
• Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

Steps:

• Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.

Steps:

• Pound cutlets thin between 2 sheets of waxed paper.
• Place flour in one dish, beaten egg in another, and bread crumbs in another. Salt and pepper each dish.
• Dip cutlets in to each dish in order: Flour, egg, then bread crumbs.
• Be sure the bread crumb coating is thin, but thoroughly covers the cutlet.
• Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter.
• Melt 4 tsps. butter in a large skillet. Brown cutlets quickly on each side until golden brown and set aside.
• Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter.
• Stir mixture and pour over cutlets before serving.

Steps:

• Pound meat between waxed paper until extremely thin.
• Add salt & lemon-pepper to flour.
• Dredge meat in flour.
• Dip in egg & then bread crumbs.
• Fry on both sides quickly in oil.
• Serve with lemon wedges to be squeezed over meat.

Steps:

• One at a time, place veal pieces in heavy 1-quart plastic bag, and pound thin with meat pounder. Place veal on large platter, and lightly salt and pepper both sides.
• Put flour in shallow bowl wide enough to hold a piece of veal flat. Put eggs and cream in a similar bowl. Beat to blend. Put bread crumbs in a third similar bowl.
• Heat oven to 175 degrees. Line baking sheet with parchment. Arrange bowls near stove, along with a platter covered with layers of paper towel and a small plate covered with layers of paper towel.
• Heat oil in an 11- to 12-inch skillet or sauteacute; pan, the deeper the better. When oil is quite hot, put parsley in strainer, put in oil, and fry 10 seconds. Remove parsley, draining well, and place on the small plate. Add butter to skillet, and adjust heat to medium.
• Put 1 slice veal in flour, cover well, then shake off excess. Dip in egg, turning to coat. Put in bread crumbs, coating well, then shake off excess. Put in skillet, and fry about one minute, gently moving pan in circular motion on the burner. Oil should be frothy. When breading looks bubbly and starts to brown, turn and cook another minute, then transfer to paper-towel-lined platter. Repeat with remaining veal, adjusting heat so crumb coating cooks gradually and evenly, without burning.
• Place the cooked, drained schnitzels on a baking sheet, and put in the oven until ready to serve, up to 15 minutes.
• Arrange veal on platter or individual plates. Garnish with lemon wedges and fried parsley, and serve with salad.

Steps:

• Cover work surface with a sheet of waxed paper.
• Arrange cutlets with a few inches between them on paper.
• Over the cutlets, top with a second sheet of waxed paper.
• Pound cutlets out to 1/4-inch thickness using the bottom of a small heavy skillet or a rubber mallet.
• If they are already 1/4 inch, then you don't have to pound them.
• Heat a large skillet over medium heat. Set veal aside and set up 3 disposable pie tins or wide bowls and a plate in a row.
• Place flour in 1 tin and season with salt and pepper.
• In the 2nd tin place the beaten egg with a drizzle of oil and season with salt and pepper.
• In the 3rd tin pour out about 1 cup of cracker meal or crushed corn flakes.
• I use crushed corn flakes that are sold in a box in the supermarket already crushed.
• Dredge the veal completely in flour.
• Then coat the veal evenly with egg on both sides.
• Gently press veal into the cracker meal or crushed corn flakes and rest the coated cutlets on the plate.
• Add a drizzle of oil and 1 1/2 tablespoons of butter to the skillet.
• When the butter foams, add veal and cook 3 to 4 minutes on each side until golden brown all over.
• Remove to a warm plate and sprinkle a little nutmeg over the hot schnitzels.
• Garnish with the lemon wedges, as the lemon wedges are to be squeezed over the schnitzels before eating.