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Schnitzel sprinkled with minced parsley, served on a round white plate with lemon wedges.

Weiner Schnitzel


  • Author: Denay DeGuzman
  • Prep Time: 10 Minutes
  • Cook Time: 12 Minutes
  • Total Time: 22 Minutes
  • Yield: 4 Servings 1x

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!


Scale

Ingredients

  • 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

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.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Austrian, German

Keywords: Schnitzel, Wiener Schnitzel, Veal Cutlet

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