Wiener schnitzel, also spelled Wienerschnitzel, is a thin veal cutlet breaded and pan fried. It is one of the best known specialties of Viennese cuisine, and one of the national dishes of Austria. Every time I'm in Germany or Austria I have it at least a couple times.
It is prepared in the same manner as the Italian Pollo alla Milanese (breaded chicken cutlet), and indeed they too have a veal version of the dish. My recipe for the breaded chicken cutlet can be found here. There is much controversy about who founded the recipe, but I'd say the Viennese version is better known. Regardless, both are delicious.
I typically serve this with braised red cabbage and buttered noodles or the classic German spaetzle. Although you could serve it with just a light salad on top, the way I do the Pollo all Milanese.
It is prepared in the same manner as the Italian Pollo alla Milanese (breaded chicken cutlet), and indeed they too have a veal version of the dish. My recipe for the breaded chicken cutlet can be found here. There is much controversy about who founded the recipe, but I'd say the Viennese version is better known. Regardless, both are delicious.
I typically serve this with braised red cabbage and buttered noodles or the classic German spaetzle. Although you could serve it with just a light salad on top, the way I do the Pollo all Milanese.
Six cutlets is a realistic number to serve four people. It allows one cutlet per person, then four smaller halves for additional servings.) The veal is cooked in batches because the crust is noticeably crisper if the pan is not overcrowded and the oil is changed between batches so as not to over-brown the second batch.
Ingredients (Serves 4)
1/2 cup unbleached all-purpose flour
2 large eggs
1 tablespoon vegetable oil, plus 1 cup
2 cups panko bread crumbs
6 veal cutlets, 1/2 inch thick (about 4 ounces each)
or cutlets prepared for this by your butcher 1/4 inch thick
Salt and ground black pepper
1 cup cooking oil
Instructions
Adjust an oven rack to the middle position, set a large heatproof plate on the rack, and heat the oven to 200F degrees. Set up your breading station as shown in the photo above. Spread the flour in a pie plate. Beat the eggs with the 1 tablespoon oil in a second pie plate or dish. Spread the bread crumbs in a third dish and add salt and pepper to taste. Position the flour, egg, and bread crumbs in a row on the work surface with a rack fitted over a baking sheet at the far end.
If necessary, place the cutlets between two sheets of parchment or wax paper and pound to a thickness of 1/4 inch. Blot the cutlets dry with paper towels. Cut two of the six cutlets in half so you have 4 large pieces and for smaller pieces.
Working with one at a time, dredge the cutlets in the flour, shaking off the excess insuring every bit of the surface is lightly dusted. Using tongs, dip both sides of the cutlets in the egg mixture, taking care to coat them thoroughly and allowing the excess to drip back into the pie plate to ensure a thin even coating. Transfer cutlet into bread crumbs and using your hands lightly press the crumbs with onto the cutlet on both sides. Place the breaded cutlets in a single layer on the wire rack set over a baking sheet and allow the coating to dry for 5 minutes.
Heat oil (about 1/2 cup) in a heavy-bottomed nonstick 12-inch skillet over medium-high heat until shimmering but not smoking. The oil should be deep enough to come up halfway on the sides of the cutlets. Lay 3 cutlets in the skillet. Fry until deep golden brown and crisp on the first side, gently pressing down on the cutlets with a wide metal spatula to help ensure even browning and checking browning partway through, about 2 minutes.
Using tongs, flip the cutlets, reduce the heat to medium, and continue to cook until the meat feels firm when pressed gently and the second side is deep golden brown, again checking the browning partway through, about 2 minutes longer.
Line the warmed plate with a double layer of paper towels and set the cutlets on top; return the plate to the oven. If the oil is darkened or there is significant breading in the skillet, discard the oil and wipe the skillet clean using tongs and a large wad of paper towels. If the oil is still in good condition, you may use it a second time.
Repeat by adding more oil in the skillet as needed to cook the remaining cutlets. Serve each person one of the large portions and use the four smaller portions for anyone who wants a second helping.
Ingredients (Serves 4)
1/2 cup unbleached all-purpose flour
2 large eggs
1 tablespoon vegetable oil, plus 1 cup
2 cups panko bread crumbs
6 veal cutlets, 1/2 inch thick (about 4 ounces each)
or cutlets prepared for this by your butcher 1/4 inch thick
Salt and ground black pepper
1 cup cooking oil
Instructions
Adjust an oven rack to the middle position, set a large heatproof plate on the rack, and heat the oven to 200F degrees. Set up your breading station as shown in the photo above. Spread the flour in a pie plate. Beat the eggs with the 1 tablespoon oil in a second pie plate or dish. Spread the bread crumbs in a third dish and add salt and pepper to taste. Position the flour, egg, and bread crumbs in a row on the work surface with a rack fitted over a baking sheet at the far end.
If necessary, place the cutlets between two sheets of parchment or wax paper and pound to a thickness of 1/4 inch. Blot the cutlets dry with paper towels. Cut two of the six cutlets in half so you have 4 large pieces and for smaller pieces.
Working with one at a time, dredge the cutlets in the flour, shaking off the excess insuring every bit of the surface is lightly dusted. Using tongs, dip both sides of the cutlets in the egg mixture, taking care to coat them thoroughly and allowing the excess to drip back into the pie plate to ensure a thin even coating. Transfer cutlet into bread crumbs and using your hands lightly press the crumbs with onto the cutlet on both sides. Place the breaded cutlets in a single layer on the wire rack set over a baking sheet and allow the coating to dry for 5 minutes.
Heat oil (about 1/2 cup) in a heavy-bottomed nonstick 12-inch skillet over medium-high heat until shimmering but not smoking. The oil should be deep enough to come up halfway on the sides of the cutlets. Lay 3 cutlets in the skillet. Fry until deep golden brown and crisp on the first side, gently pressing down on the cutlets with a wide metal spatula to help ensure even browning and checking browning partway through, about 2 minutes.
Using tongs, flip the cutlets, reduce the heat to medium, and continue to cook until the meat feels firm when pressed gently and the second side is deep golden brown, again checking the browning partway through, about 2 minutes longer.
Line the warmed plate with a double layer of paper towels and set the cutlets on top; return the plate to the oven. If the oil is darkened or there is significant breading in the skillet, discard the oil and wipe the skillet clean using tongs and a large wad of paper towels. If the oil is still in good condition, you may use it a second time.
Repeat by adding more oil in the skillet as needed to cook the remaining cutlets. Serve each person one of the large portions and use the four smaller portions for anyone who wants a second helping.
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