Wiener Schnitzel The Real Deal Austrian Crispy Cutlet
Wiener Schnitzel The Real Deal Austrian Crispy C
Ingredients:
Instructions:
Nutrition Facts
| Calories | 600 |
|---|---|
| Fat | 35g |
| Fiber | 2g |
Recipe Introduction
Quick Hook
Ever wondered how to make a dish that screams "fancy" but is secretly simple? Let's talk about the best recipe for wiener schnitzel ! It’s crispy, it’s golden, and it’s totally delicious.
Brief Overview
Wiener schnitzel comes straight from Austria and is basically a flattened, breaded, and fried veal cutlet. It is a dish with amazing history.
This recipe is easy. It takes less than an hour. This authentic Austrian recipe serves four people.
Main Benefits
Veal cutlet recipe is not only tasty but also a great source of protein. It's perfect for a special occasion or a fancy dinner party. This recipe will impress anyone!
Okay, so Schnitzel recipes might seem intimidating. Honestly, it is not as hard as it looks, you know? I messed it up the first time I tried.
I had the oil way too hot and ended up with burnt breadcrumbs and raw veal, oh my gosh! But trust me, once you get the hang of it, it’s a total breeze.
Ready to dive in? We're going to cover everything from the perfect cut of veal to that amazing crispy coating.
You'll need veal cutlets, flour, eggs, breadcrumbs, butter, and oil. Oh, and don't forget the lemon wedges! We are trying to make the Crispy Schnitzel Recipe the best ever!
So, how to make Wiener Schnitzel that's tender on the inside and crunchy on the outside? Keep reading. I'm gonna share all my secrets.
We’ll get that perfect golden brown color and amazing taste. You'll be serving up plates of the Best Wiener Schnitzel Recipe in no time.
And trust me, your family and friends will thank you for it. And also, that Wiener Schnitzel with Lemon is perfect!
Ingredients & Equipment: Schnitzel Showdown!
Alright, so you wanna make the best Wiener Schnitzel recipe this side of Vienna? Let's talk ingredients. Honestly, getting good stuff makes all the difference.
Trust me, I've tried the cheap route and...well, let’s just say the dog enjoyed it more than I did!
Main Ingredients: Quality is King
Veal Cutlets: You'll need 1 ½ lbs (680g) . Aim for top round or sirloin, about ¼ inch (6mm) thick. Quality alert! Get the best veal you can afford.
Seriously, it's worth it. Don't even try Schnitzel Recipes with bad veal.
Flour: ½ cup (60g) of all-purpose flour. Nothing fancy here.
Eggs: 2 large, lightly beaten. Free-range if you can swing it!
Breadcrumbs: 1 ½ cups (150g) of plain breadcrumbs. Panko is the MVP for Crispy Schnitzel Recipe , but regular works in a pinch. You know ?
Butter: ½ cup (113g/1 stick) of unsalted butter.
Oil: ¼ cup (60ml) of vegetable oil. This prevents the butter from burning. How to Make Wiener Schnitzel is as easy as melting this butter on the stove!
Seasoning Notes: The Secret Sauce (Not Literally)
The joy of any Authentic Austrian Recipe is that it is simple and pure.
- Essential Spices: Salt and freshly ground black pepper. Don't be shy!
- Flavor Enhancers: Lemon wedges. They are crucial! It's all about that zing with the butter. Wiener Schnitzel with Lemon is the only way to roll.
- Aromatics: None, really! This is about the veal's flavor. But you could add a pinch of nutmeg to the flour if you're feeling wild.
Equipment Needed: Keep it Simple
- Meat Mallet: For pounding the veal. A rolling pin works in a pinch.
- Shallow Dishes: Three for the breading station. Pie plates are perfect.
- Large Skillet: Cast iron is best for even heat.
- Tongs: For flipping the schnitzel.
- Wire Rack: To drain excess oil.
Don't have a meat mallet? No worries! I've used a sturdy mug before. We've all been there, right? The most important things are knowing the ingredients of the Traditional German Schnitzel and that you have the right equipment.
So, there you have it! The gear and grub you need. Next up, we're diving into the step-by-step. Get ready to channel your inner Austrian chef! Trust me, this Veal Cutlet Recipe is a total crowd-pleaser.
Unleash Your Inner Austrian: Cooking the Perfect Wiener Schnitzel
Alright, mate! Fancy a trip to Vienna without the hefty airfare? Then you're in the right place. I’m about to let you in on my secrets for the best recipe for wiener schnitzel , hands down.
Trust me, after trying my recipe for wiener schnitzel , you’ll be ditching those boring ready meals for good! Plus, we will talk about the Schnitzel Recipes that I learned from the best cooks in Austria, and other Authentic Austrian Recipes .
Prep Like a Pro
- Mise en Place is Your Best Mate: Get everything prepped and ready. Veal pounded, breading station set up. Trust me, it will be worth it.
- Time-Saving Tip: Use zip-top bags for flour and breadcrumbs. Less mess, less stress. You know what I mean?
- Safety First: Be careful when pounding the veal. Those mallets can be a bit bonkers. Honestly, I nearly took out a light fixture once! Also, hot oil is no joke. Don’t be a hero, be careful.
The Schnitzel Symphony: Step-by-Step
- Pound That Veal: Between plastic wrap, bash those cutlets to about ¼ inch (6mm) thick. Get all the rage out!
- Breading Station Ahoy: Flour, egg, breadcrumbs in separate dishes. Ready, set, go!
- Bread 'Em Up: Flour, then egg, then breadcrumbs. Make sure you cover every inch.
- Rest and Relax: Let those breaded cutlets chill on a wire rack for 30 minutes . This is crucial, or the breading will be a right pain during frying.
- Heat 'Em Up: Melt butter and oil in a pan over medium-high heat. It should shimmer, not smoke.
- Fry to Perfection: Fry for 3- 4 minutes per side until golden brown. Avoid overcrowding the pan.
- Drain and Devour: Put the cooked Schnitzel on a rack. Serve hot with lemon wedges and parsley. Now, you will try my Crispy Schnitzel Recipe , and you will like it.
Pro Tips for Schnitzel Supremacy
- Clarified Butter is Your Secret Weapon: It stops the butter from burning.
- Don’t Overcrowd the Pan! Seriously, it ruins the schnitzel. Soggy bottom is not a good look.
- Common Mistakes to Avoid: Using stale breadcrumbs or not letting the cutlets rest. German Schnitzel Recipe Pork can have similar missteps.
It's a great family recipe. Give it a go! You can easily find other Schnitzel Recipes , but let me tell you, this is one of the best.
Alright, so you've got your recipe for wiener schnitzel down, the oil's hot, and you're ready to go full Austrian.
But hold on a sec, let's chat about a few extra bits to make sure your schnitzel game is absolutely on point .
These are tips I wish someone had told me the first time I tried this!
Recipe Notes: Schnitzel Secrets
Serving Suggestions: Plate Like a Pro
Honestly, presentation does matter. It's all part of the experience, innit? Forget just slapping it on a plate. A little love goes a long way.
I reckon a sprig of parsley adds a touch of class. A few lemon wedges are a must, for that zing.
Think about serving your best Best Wiener Schnitzel Recipe with a classic Austrian potato salad. The Traditional German Schnitzel goes great with a green salad for a lighter meal.
Feeling fancy? A glass of Grüner Veltliner – a classic Austrian white wine – is absolutely banging.
Storage Tips: Keepin' it Fresh
Right, so you've made a mountain of Crispy Schnitzel Recipe and you've got leftovers? No worries, we've all been there! First off, cool 'em down properly before you even think about putting them in the fridge, otherwise you'll steam 'em and the crust will go all soggy.
Nobody wants soggy schnitzel. Store in an airtight container in the fridge for up to 3 days.
Want to freeze them? Go for it. Make sure the breaded cutlets are completely cooled. Wrap them individually in cling film, then pop them in a freezer bag.
They'll keep for up to 2 months. To reheat, bake in a preheated oven at 350° F ( 175° C) until heated through and crispy again.
A trick to use, is spraying some oil on top of the frozen schnitzel for even reheating!
Variations: Mix It Up!
Fancy a change? The Chicken Schnitzel is a solid option if you're not feeling veal. I have tried this before, and it tasted amazing!.
A German Schnitzel Recipe Pork is a fun twist too. If you're after a gluten-free version, use gluten-free flour and breadcrumbs.
Almond flour also works well for dredging. Swap up your sides with seasonal veggies for an extra punch.
Nutrition Basics: Food for Thought
Alright, let's be real, this Authentic Austrian Recipe isn't exactly health food. It's more of a treat. A small portion (around 550-650 calories) is okay once in a while.
It does pack a decent amount of protein. This recipe for Veal Cutlet Recipe is not good for vegetarians!.
So there you have it! With these extra tips, you're on your way to How to Make Wiener Schnitzel like a pro.
Don't be afraid to experiment and have fun with it. And remember, even if it's not perfect the first time, it'll still taste bloomin' delicious.
Enjoy!
Frequently Asked Questions
What's the difference between Wiener Schnitzel and just, you know, schnitzel? Is it just fancy talk?
Good question! "Wiener Schnitzel" is legally protected in Austria (like Melton Mowbray pork pies here!). To be a true Wiener Schnitzel, it has to be made with veal. If it's pork, chicken, or anything else, it's just called "Schnitzel Viennese Style" or something similar. So, yeah, there's a difference, and those Austrians take it seriously!
My breading always falls off when I fry! What am I doing wrong in my recipe for wiener schnitzel?
Ah, the dreaded breading dilemma! The biggest culprit is usually not letting the breaded cutlets rest before frying. Give them at least 30 minutes on a wire rack – this allows the egg to bind the breadcrumbs properly. Also, make sure you're pressing the breadcrumbs firmly onto the meat. Another tip is to make sure the cutlet is fairly dry.
A little corn starch will help with this!
Can I make wiener schnitzel ahead of time? Like, for a dinner party?
You can prep it ahead of time, but frying is best done just before serving for that perfect crispy texture. You can bread the cutlets earlier in the day and keep them covered in the fridge. When ready to cook, let them sit at room temperature for about 15 minutes before frying.
You could also reheat the schnitzel in the oven for a short period, but be warned, you lose that fresh, crisp edge!
What's the best oil or fat to use when frying my wiener schnitzel for that perfect golden colour?
Traditionally, Wiener Schnitzel is fried in butter, or a mixture of butter and a neutral oil. The butter gives it a rich flavour and beautiful colour, but it can burn easily. Using clarified butter (or ghee) helps prevent burning, and a mix of half butter and half vegetable oil gives a nice balance of flavour and high smoke point.
Avoid olive oil for this one – the flavour isn't quite right.
Is wiener schnitzel healthy? I mean, it's fried...
Let's be honest, it's not exactly a kale smoothie! Wiener Schnitzel is relatively high in calories and fat, given the breading and frying process. However, veal is a good source of protein. You can make it a slightly healthier meal by serving it with a big green salad and lighter sides like a lemon vinaigrette, rather than heavy potato salad.
Enjoy it in moderation, as a treat!
Can I use an air fryer instead of frying the wiener schnitzel in a pan?
Yes, you can! It won't be exactly the same as the traditional pan-fried version, but it's a healthier alternative. Preheat your air fryer to 200°C (400°F), spray the breaded cutlets with oil, and cook for about 8-10 minutes, flipping halfway through, until golden brown and cooked through.
Keep an eye on them to prevent burning, as air fryers can vary. You will likely not have the puffing or the same color as you would by frying it in a pan.
