Wiener Schnitzel

Wiener Schnitzel is the perfect meal for busy families! I’m delighted to partner with ReVeal and Beef Checkoff for this sponsored post. All opinions are mine alone. #vealrecipe #discoverveal #beefcheckoff

Crispy golden schnitzel is quick and easy to make. Golden and crunchy on the outside, it’s tender and juicy on the inside. For appetizers, prepare cutlets as strips. Serve with a tangy dipping sauce. Make this recipe in 25 minutes!

WHAT IS SCHNITZEL?

Schnitzel is a traditional German and Austrian dish made with boneless meat that’s been pounded thin. It’s lightly breaded and fried in oil until delightfully crisp. In the U.S. we often call this dish breaded veal cutlets. It’s a menu staple at restaurants featuring home-style cooking and comfort food.

DINNER TIP: Pair schnitzel with POTATO SALAD, deli-style MACARONI SALAD, crisp COLESLAW or a healthy BROCCOLI SALAD.

DIFFERENCE BETWEEN SCHNITZEL AND WEINER SCHNITZEL

The word schnitzel means “a cutlet without bones.” This can apply to a variety of meats. However, it’s interesting to know that weiner schnitzel is the only type of schnitzel that’s made with veal. In Austria the term “weiner schnitzel” is actually protected by law! If this dish is listed on a restaurant menu, it must be made with veal.

Find more dinner inspiration here >> EASY DELICIOUS RECIPES!

CONFUSION ABOUT WEINER SCHNITZEL IN THE U.S.: In 1961, the American hot-dog chain Wienerschnitzel originated in California. The owner’s wife came up with the name while flipping through a cookbook. This chain is all about hot dogs and corn dogs. Weiner schnitzel is not even on the menu!

INGREDIENTS FOR MAKING SCHNITZEL

These are the ingredients you’ll need to make weiner schnitzel!

• Veal cutlets, pounded thin
• All-purpose flour
• Sea salt
• Ground black pepper
• Garlic powder
• Paprika
• Large eggs
• Panko bread crumbs
• Canola oil or vegetable oil
• Garnishes: Parsley and lemon

WHAT IS VEAL?

Veal is a nutritious, nutrient-rich meat produced from the off-spring of dairy cows. The dairy cows give birth once a year in order to continue producing milk. The females are kept as milking cows. Males are sold to veal farmers to raise to a huge 500 pounds. What’s important to know is that these calves are in no way babies. Some calves even reach 550-600 pounds!

Rediscover veal: There’s so much to learn! >> COME TO THE FARM!

SCHNITZEL RECIPE

• STEP 1: Crack eggs into a shallow bowl. Whisk well.
• STEP 2: Measure out the breadcrumbs.
• STEP 3: Mix flour and spices together.
• STEP 4: Place breadcrumbs on one half of a baking tray. Transfer the flour/spice mixture to the other half of the tray.

WEINER SCHNITZEL RECIPE

PREP: Add vegetable oil to a heavyweight pan with sides. There should be just enough oil so that the cutlets can gently float as they cook. Place the pan over medium heat.

• STEP 1: Work with one cutlet at a time. Fully coat all sides with flour.
• STEP 2: Dip the floured meat into the whisked eggs. Make sure all sides are completely covered in egg.
• STEP 3: Place the veal cutlet on the mound of breadcrumbs. Flip the cutlet back and forth in the crumbs until it’s well coated.
• STEP 4: As soon as the oil is hot, add 2-3 cutlets to the pan. Each piece should have enough room to float independently in the oil without touching the others.

• Allow the meat to cook for 2-3 minutes on the first side and 2-3 minutes on the second side.
• If the cutlets are browning too fast, adjust the heat.
• The schnitzel is done when it’s beautifully golden and crisp all over, and the internal temperature on a meat thermometer reads at least 145°F.
• Transfer the cutlets to a plate lined with paper towels.

EXPERT TIPS FOR BREADED VEAL CUTLETS

• NO PANKO BREADCRUMBS? No problem! Create breadcrumbs with day-old bread without the crusts. Lightly toast the crumbs so that they’re crisp.
• HOW TO POUND A VEAL CUTLET: When buying meat from a butcher, you can ask him/her to pound them out for you. When pounding them at home, work with one piece of meat at a time. Place the veal cutlet on a cutting board between pieces of waxed paper or plastic wrap. Use a kitchen mallet, the bottom side of a heavy pan, or a rolling pin to flatten it out to 1/4 inches.

HOW TO SERVE SCHNITZEL

• FRESH LEMON AND PARSLEY: Garnish each veal cutlet with a sprinkle or two of freshly-chopped parsley. Serve schnitzel with slices of juicy lemon on the side.
• MUSHROOM GRAVY: If desired, you can prepare a delicious brown gravy with mushrooms and drizzle it over the top of each serving. If you’re in a hurry, use a can of condensed cream of mushroom soup!
• SIDE DISHES: Serve veal cutlets with mashed potatoes, coleslaw, or French fries.

STILL HUNGRY? Try these delicious MEATLOAF CUPCAKES! They’re a family favorite. Glazed with ketchup, they feature a “frosting” of piped-on mashed potatoes, and a colorful sprinkling of diced parsley.

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Did you enjoy this schnitzel recipe? Rate it in the comments below!

Weiner Schnitzel

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★★★★★

5 from 10 reviews

• Author: Denay DeGuzman
• Total Time: 22 Minutes
• Yield: 4 Servings 1x

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Description

Schnitzel is beautifully golden and extra crunchy! It’s the ideal meal for busy families. To serve as an appetizer, prepare the cutlets as strips. Serve with a tangy dipping sauce. Make this easy recipe in 25 minutes or less!

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Ingredients

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• 4 veal cutlets (4 oz. per cutlet / 16 oz. total), pounded to a thickness of 1/4 inch
• 3/4 cup all-purpose flour
• 2 1/4 teaspoons salt
• 1 teaspoon black pepper
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon paprika
• 3 large eggs
• 1 1/2 cups panko bread crumbs
• Vegetable oil
• Garnishes: Italian parsley (minced), and wedges of lemon

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Instructions

https://www.confettiandbliss.com/coleslaw/PREP WORK: Line a plate with paper towels. Put it aside. Take out 3 shallow bowls. *

• BOWL #1: Crack the eggs into the bowl. With a whisk, beat the eggs well.
• BOWL #2: Add breadcrumbs to the bowl.
• BOWL #3: In this bowl, mix the flour and spices together.

RECIPE DIRECTIONS

1. Add vegetable oil to a heavyweight pan with sides. There should be just enough oil so that the cutlets can gently float around as they cook. Place the pan over medium heat.
2. Work with one cutlet at a time. Dredge it in flour so all sides are coated. Dip the floured meat into the whisked eggs. Make sure all sides are completely covered in egg. Submerge the veal cutlet in the mound of breadcrumbs. Flip it back and forth in the crumbs until well coated.
3. As soon as the oil is sizzling hot, add 2-3 cutlets to the pan. Each piece should have enough room to float independently in the oil without touching the others. Cook the veal cutlets for 2-3 minutes. With tongs, flip the meat over and allow it to cook for another 2-3 minutes. If they begin browning too fast,  turn the temperature down to medium/low. The schnitzel is done when it’s beautifully golden and crisp, and the internal temperature on a meat thermometer reads at least 145°F. Transfer the schnitzel to a paper-towel-lined plate.

Notes

* NO SHALLOW BOWLS? No problem! Use a plate with edges for the whisked eggs. Place breadcrumbs on one half of a baking tray. Put the flour/spice mixture on the other half of the tray.

NO PANKO BREADCRUMBS? No problem! Create breadcrumbs with day-old bread without the crusts. Lightly toast the crumbs so that they’re crisp.

HOW TO POUND A VEAL CUTLET: When buying meat from a butcher, you can ask him/her to pound them out for you. When pounding them at home, work with one piece of meat at a time. Place the veal cutlet on a cutting board between pieces of waxed paper or plastic wrap. Use a kitchen mallet, the bottom side of a heavy pan, or a rolling pin to flatten it out to 1/4 inches.

HOW TO SERVE SCHNITZEL

• FRESH LEMON AND PARSLEY: Garnish the veal cutlets with a light sprinkling of minced Italian parsley. Serve schnitzel with slices of juicy lemon on the side.
• MUSHROOM GRAVY: If desired, you can prepare a delicious mushroom gravy and drizzle it over the top of each serving. If you’re in a hurry, simply use canned gravy!
• SIDE DISHES: Serve schnitzel with mashed potatoes, coleslaw, or French fries.

• Prep Time: 10 Minutes
• Cook Time: 12 Minutes
• Category: Dinner
• Method: Stovetop
• Cuisine: Austrian, German

Keywords: Schnitzel, Wiener Schnitzel, Veal Cutlet

SCHNITZEL RECIPE > JOIN THE CONVERSATION

Have you ever tried making or eating wiener schnitzel? What is your favorite side dish for this recipe? Share your thoughts in the comments below!