WIENER SCHNITZEL (BREADED VEAL CUTLETS)
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse the bread into fine crumbs. Transfer the breadcrumbs to a shallow bowl or lipped plate.
- Put the flour in a shallow bowl or plate. Break the eggs into another shallow bowl and whisk with the milk, and season with salt, and pepper to taste.
- To bread the meat: Dredge a cutlet in the flour, shaking off the excess; then dip it into the eggs, and finally coat the meat evenly with the breadcrumbs. Set on a piece of waxed paper or baking sheet. Repeat with the remaining cutlet.
- Heat 2 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook, swirling the skillet in a tight circle (this keeps the cutlets moving around the skillet), until golden brown and cooked through, about 1 1/2 minutes for the first side. Turn the meat and cook 1 minute on the second side to crisp the breading. Transfer to a plate and cover very loosely with foil while you cook the other cutlet. Serve with the lemon wedges.
WEINER SCHNITZEL, VEAL CUTLETTES WITH LEMON
Make and share this Weiner Schnitzel, Veal Cutlettes With Lemon recipe from Food.com.
Provided by Recipe USA
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Pound veal with a meat pounder until very thin, being careful not to tear the meat. If you don't have veal, you can also use pork or chicken cutlets. I have used all 3 at one time or another and they are all delicious.
- Beat the eggs with lemon juice. Set aside.
- Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly.
- Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking.
- Saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil.
- Serve immediately, garnished with lemon wedges and parsley.
VEAL CUTLETS WITH FRIED LEMON SLICES (WIENER SCHNITZEL)
Also known as Wiener Schnitzel, these are light and delicious. You can also make this using chicken cutlets (breasts pounded thin). To make large batches of ready to cook veal cutlets, after step 2, place them in the freezer on the cooling rack. Once frozen, wrap cutlets individually in plastic wrap and place them all into ziplock bags and back in the freezer till needed (use within 4 months).
Provided by 2Bleu
Categories Lamb/Sheep
Time 15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Using 3 shallow dishes, place flour, salt, and pepper in one, in another whisk together eggs and water. Finally, in the 3rd dish stir together bread crumbs, zest, thyme.
- Dip cutlets, 1 at a time, into the flour, shaking off the excess. Then dip them in the egg mixture, letting excess drip off, and finally, dredge in bread crumb mixture. Transfer cutlets as coated to a large cooling rack and let dry at room temperature for 30 minutes to one hour. NOTE: This is where you would freeze them if making OAMC. Bake or fry frozen or partially thawed. For the lemon slices, mix the flour, cornmeal, and salt and pepper in a small bowl. Set aside.
- In a heavy skillet heat 1 inch oil over medium-high heat to 350°F When oil is ready, begin frying the cutlets. Gently place in oil and fry about 2 minutes on each side or until golden. begin frying the cutlets, 2 at a time, about 2 minutes on each side until golden. Place on cooling rack to drain.
- When cutlets are done, remove any food particles in oil remaining in skillet with a slotted spoon and discard. Dredge lemon slices in flour/cornmeal mixture, pressing firmly to coat. Fry lemon slices, turning them once, until golden, about 30 seconds per side. Transfer lemon slices to a cooling rack or paper towels to drain. Serve cutlets with fried lemon slices.
WIENERSCHNITZEL (BREADED VEAL CUTLETS)
This recipe is almost identical to what I had at an authentic German restaraunt. The recipe comes from "The German Cookbook" by Mimi Sheraton, which I altered slightly. I like to serve it with fried German potatoes and a melody of peas, carrots and corn.
Provided by Kim D.
Categories Veal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
- Slice lemon in half and squeeze lemon juice over all four pieces of veal.
- Allow the veal to sit in lemon juice for 30 minutes.
- Allow excess lemon juice to drip off before breading the cutlets.
- Sprinkle a pinch of salt over each cutlet.
- Place flour in a large shallow plate.
- Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
- Place breadcrumbs in a large shallow plate.
- one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
- Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
- Then dredge into the breadcrumb mixture to coat.
- Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
- Heat shortening in a large heavy skillet.
- There should be enough oil in the pan for the cutlets to "swim".
- When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
- Fry first side slowly until golden brown, about 4-6 minutes.
- Turn cutlets over with a spatula, being careful not to splatter hot oil.
- Fry on second side for about 4-6 minutes, or until golden brown.
- Drain on paper towels.
- If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.
WIENER SCHNITZEL (VEAL)
I know you'll find other recipes for this dish, but you owe it to yourself to try this GREAT recipe. IT'S THE GREATEST! It's also easy & very authentic!
Provided by Alan Leonetti
Categories Veal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 435.4, Fat 15.1, SaturatedFat 5.8, Cholesterol 233.6, Sodium 256.5, Carbohydrate 32.1, Fiber 1.9, Sugar 1.1, Protein 40.5
SCHWEINESCHNITZEL OR WIENERSCHNITZEL (GERMAN PORK OR VEAL CUTLETS)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Cooked egg noodles, spaetzle/dumplings or boiled potatoes, for serving (see Cook's Note)
- Using a mallet and slow, even strokes down and away or towards the body, pound meat to 1/8- to 1/4-inch thick. (Parchment paper or plastic wrap can help control the strokes and guard the meat, optional.)
- Season the thin cutlets lightly with salt, pepper and white pepper and granulated onion or rub in freshly grated onion.
- Set up a breading station in 3 shallow metal pans or dishes: Flour seasoned with a little salt; eggs and milk whisked together with Dijon mustard; breadcrumbs seasoned with a little salt, freshly grated nutmeg, lemon zest.
- Coat meat in flour, shake off excess, coat in egg, drain excess, then press and evenly coat in breadcrumbs.
- Place a large, wide skillet over medium to medium-high heat on the stovetop and place a baking sheet lined with a wire rack alongside it for transferring cooked cutlets. Add about 3 tablespoons of oil, 3 turns of the pan, enough to coat to skillet, and when it ripples and is hot, add the cutlets.
- Cook the cutlets in 1 or 2 batches to avoid crowding pan, turning once, until deeply golden, 4 to 5 minutes turning once, in 1 or 2 batches to avoid crowding pan. RRemove to a wire rack-lined baking sheet.
- Serve schnitzel with lemon wedges, capers, dill and Cucumber Salad or cornichons, egg noodles, spaetzle or boiled or steamed potatoes with butter, parsley and chives.
- Whisk up dressing and toss with cucumbers and dill.
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