Classic Wiener Schnitzel Recipe

Ingredients with Measurements:
- 4 veal cutlets, pounded thin
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Salt and pepper to taste
- 1/2 cup vegetable oil
- Lemon wedges for serving

Special equipment needed:
- Meat mallet
- Three shallow dishes
- Large skillet

Step-by-step instructions:
1. Season the veal cutlets with salt and pepper on both sides.
2. Place the flour in the first shallow dish, the beaten eggs in the second, and the breadcrumbs in the third.
3. Dredge each cutlet in the flour, shaking off any excess.
4. Dip the cutlets in the beaten eggs, making sure to coat both sides.
5. Press the cutlets into the breadcrumbs, making sure to coat both sides evenly.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Once the oil is hot, add the cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown and crispy.
8. Remove the cutlets from the skillet and place them on a paper towel-lined plate to drain any excess oil.
9. Serve the wiener schnitzel hot with lemon wedges on the side.


Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
5. Temperature:
Medium-high heat for cooking the cutlets in the skillet.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories per serving: 460
Fat: 23g
Carbohydrates: 32g
Protein: 30g

Substitutions for ingredients:
- Pork cutlets can be used instead of veal cutlets.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Olive oil can be used instead of vegetable oil.

Variations:
- Add grated Parmesan cheese to the breadcrumbs for extra flavor.
- Serve the wiener schnitzel with a side of warm potato salad.
- Top the wiener schnitzel with a fried egg for a classic Austrian dish called "Schnitzel Holstein."

Tips and tricks:
- Use a meat mallet to pound the cutlets thin for even cooking.
- Make sure the oil is hot before adding the cutlets to the skillet to ensure a crispy crust.
- Serve the wiener schnitzel immediately after cooking for the best texture.

Storage instructions:
Leftover wiener schnitzel can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the wiener schnitzel on a baking sheet and bake in a preheated 350°F oven for 10-12 minutes, or until heated through.

Presentation ideas:
Serve the wiener schnitzel on a platter with lemon wedges and fresh parsley for garnish.

Garnishes:
Lemon wedges and fresh parsley.

Pairings:
Serve the wiener schnitzel with a side of warm potato salad and a cold beer.

Suggested side dishes:
Warm potato salad, roasted vegetables, or spaetzle.

Troubleshooting advice:
If the breadcrumbs are not sticking to the cutlets, try pressing them down firmly with your hands to ensure they adhere.

Food safety advice:
Make sure to cook the cutlets to an internal temperature of 160°F to ensure they are fully cooked.

Food history:
Wiener schnitzel is a traditional Austrian dish made with breaded and fried veal cutlets.

Flavor profiles:
Crispy, savory, and slightly tangy from the lemon wedges.

Serving suggestions:
Serve the wiener schnitzel hot with a side of warm potato salad and a cold beer.

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Region: Austrian

Taste: Crispy, Savory, Buttery, Tangy, Salty