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Food.comMake and share this Weiner Schnitzel, Veal Cutlettes With Lemon recipe from Food.com.Food.comI love this because it's good and very easy to makes. It also gives me the feeling that I am showing off the little german roots that I have. It has been brought to my attention that Weiner Schnitzel is made with Veal as this recipe also can be. I just have a HUGE preference for pork Thank you. Enjoy. Moo Moo or Oink Oink. :)Food NetworkTraditionally, schnitzel is a thin slice of meat that’s been pounded with a meat mallet to tenderize it, then breaded and fried. Austrian (Weiner) schnitzel is made with veal by law in Austria and Germany and German schnitzel is made with pork or turkey. Schnitzel is popular in many other countries, like Israel, where it is usually made with chicken. Molly’s tofu version of schnitzel is good even for non-tofu eaters. Consider it your gateway version into the world of tofu.Order Weiner Schnitzel nearby
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- Overview
- What Is Wiener Schnitzel?
- What Is Wiener Schnitzel Made Of?
- How to Make Wiener Schnitzel
- What to Serve With Wiener Schnitzel
- How to Store Wiener Schnitzel
- Allrecipes Community Tips and Praise
- Ingredients
- Directions
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This wiener schnitzel is an easy German recipe and one of our favorites. Boneless pork chops can also be substituted for veal and taste excellent!
This authentic wiener schnitzel recipe is wonderfully flavorful and irresistibly crispy.
Wiener schnitzel is a German dish of thin veal cutlets that are breaded and pan-fried. It’s one of the national dishes of Austria.
These are the ingredients you’ll need to make this wiener schnitzel recipe:
This recipe starts with 1 ½ pounds of veal cutlets.
Dredging the veal in all-purpose flour and eggs ensures a perfectly crispy finished product.
Add Parmesan cheese and milk to the egg mixture to add flavor and help lock in moisture.
Season the wiener schnitzel with minced parsley, salt, pepper, and nutmeg.
Use store-bought dry bread crumbs or
You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade wiener schnitzel:
Pound the cutlets to ¼-inch thickness.
Dip the cutlets in flour, then shake off the excess.
Mix the eggs, cheese, milk, and seasonings in a bowl.
Dip the cutlets in the egg mixture, then coat with bread crumbs.
Refrigerate the coated cutlets for one hour or up to overnight.
A classic German schnitzel recipe deserves to be paired with a classic German side dish! For instance:
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Store your leftover wiener schnitzel in an airtight container in the refrigerator for up to three days. Reheat in the oven or on the stove for the best results.
“I couldn't find veal so I've made this with pork loin,” says one Allrecipes community member.
“Great recipe! The parsley and Parmesan make it really tasty.”
“This was so delicious I can't wait to make it again,” raves
“Cooking it in the butter was like the best thing ever created. It was so delicious. I served mine with some pickled red cabbage on the side and some lemons. It was great.
“I LOVE this recipe,” says
“My family loves this recipe! We can't make enough of it! I also use the breading/batter mix with other meats like chicken, fish, and have made country-fried steak with it. It's fantastic!
Place veal cutlets between 2 sheets of heavy plastic on a solid, level surface. Firmly pound cutlets with the smooth side of a meat mallet to a 1/4-inch thickness. Dip cutlets in flour to coat; shake off excess.
Beat eggs, Parmesan cheese, milk, parsley, salt, pepper, and nutmeg together in a shallow bowl until combined. Place bread crumbs on a plate.
Dip each cutlet into the egg mixture, then press in bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour to overnight.
Melt butter in a large skillet over medium heat. Cook breaded cutlets in butter until browned, about 3 minutes per side. Transfer cutlets to a serving platter and pour pan juices over them. Garnish with lemon slices.
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary.
Learn how to make authentic wiener schnitzel, a German dish of thin veal cutlets breaded and pan-fried. Find ingredients, directions, tips, and side dish suggestions for this easy and delicious meal.
- Dinner, Drink
- 2 min
- 515
Wiener schnitzel (/ ˈ v iː n ər ˈ ʃ n ɪ t s əl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, 'Viennese cutlet'), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet served without sauce.
Mar 6, 2023 · Learn how to make Wiener schnitzel, a traditional Austrian dish of veal cutlets breaded and fried. Find tips, variations, and nutrition facts for this easy and delicious meal.
- Dinner, Entree
- 1 min
- 704
Fry the schnitzel on the first side for a few minutes. Swirl the pan in a circle 1-2 times so that some of the hot fat gets onto the top. This creates the wavy breading (= the breading soufflés). If you make lots of Schnitzels, change the oil in the pan after about 4 Schnitzels.
Dec 21, 2012 · Learn how to make tender and crispy wiener schnitzel with veal, pork, chicken or wild game. Follow the tips for thin cutlets, fine breadcrumbs and hot fat for the best results.