Best Julies Viener Schnitzel Recipes

WIENER SCHNITZEL

Steps:

• Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
• Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

WIENERSCHNITZEL

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

WIENER SCHNITZEL

Steps:

• Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.

WIENER OR JAEGER SCHNITZEL

Steps:

• Trim excess fat from veal or pork. Place cutlets between 2 sheets of waxed paper; flatten to one-eighth- to one-quarter-inch thickness. Combine flour and pepper in a shallow dish. Mix egg and buttermilk in another shallow dish. Coat cutlets with flour mixture, dredge in egg, then coat with bread crumbs. Let rest for 15 minutes.
• Heat large skillet on medium. Add oil; when hot, carefully add cutlets. Cook 4 to 5 minutes on each side or until browned. Transfer to a platter. Garnish Wiener schnitzel with lemon wedges and serve. Serve jaeger schnitzel with German gravy.
• To make German gravy: In a large saute pan, melt butter on medium-low heat until liquefied.
• Slowly whisk in flour, stirring constantly until the mixture resembles dough and is dark brown.
• Slowly add broth in small amounts, stirring constantly. Add salt, pepper, nutmeg, onion, tomato and mushrooms, and reduce heat to low.
• Simmer, stirring occasionally, for 5 to 7 minutes, or until vegetables are soft.

WIENER SCHNITZEL

Steps:

• Sift the breadcrumbs through a fine-mesh strainer into a large mixing bowl, and set aside. (Save the coarse crumbs in the strainer for another use.) In another large bowl, add the eggs and whisk to combine. In the third bowl, add the flour. In a large, heavy-bottomed pot set over high heat, add enough vegetable oil to reach a depth of 1 to 1½ inches. Clip a thermometer onto the pot and bring oil to 380 degrees F. Meanwhile, prepare the cutlets.
• Lightly oil one side of two freezer bags. Optional: Trim the veal cutlets to your desired size (Chef Ban uses pieces about 4 inches long). Place a cutlet between the oiled sides of the bags, then use the bottom of a heavy skillet (or a meat tenderizer) to pound the cutlets until they are of a uniform thickness, about ⅛ inch. Set flattened cutlet aside and repeat with remaining cutlets.
• Place the cutlets, evenly spaced, on a wire rack fitted into a rimmed baking sheet. Season with salt and pepper on both sides. Coat first cutlet completely with flour; tap off excess flour. Next, dip the cutlet in the egg; gently wipe off excess egg. Finally, cover the cutlet with breadcrumbs until evenly and completely coated; gently shake off the excess breadcrumbs. Return cutlet to the wire rack, then repeat with remaining cutlets.
• Prepare another wire rack fitted into a rimmed baking sheet for the finished schnitzels. When the oil is at 380 degrees F, gently submerge the first cutlet in the oil. About 30 seconds later, when it floats to the surface, use a ladle to carefully and continually baste the top of the schnitzel with hot oil until the crust is golden and puffs up, about 3 minutes. (This basting action helps create a pocket of air between the meat and the crust-the hallmark of a good schnitzel.) After 3 minutes, flip and baste again, 2-3 more minutes. (Adjust heat as needed to keep temperature at 380 degrees F.) After a total of 5-6 minutes of cooking, schnitzel should be puffed and golden brown on both sides. Use a strainer to remove schnitzel and transfer to clean wire rack or a baking sheet lined with paper towels. Make sure the oil is at 380 degrees F before cooking the next cutlet. Repeat with remaining cutlets.
• Plate the Wiener schnitzel gently to avoid breaking the crust. Garnish with lemon wedges and a few leaves of parsley. Serve immediately.

JULIE'S VIENER SCHNITZEL

Steps:

• 1. Buy nice thick pork lion chops, pound down and rinse. Paper towel dry and then season with garlic powder, salt and pepper.
• 2. Dip each pork chop and dust in flour on both sides. Next dip in egg wash(six eggs beaten) no milk/ or water in the eggs please.
• 3. Dip in bread crumbs or cracker crumbs (un-seasoned)then dip again in egg wash again and dip again in bread crumbs. (Making sure to double dip each chop in bread or cracker crumbs).
• 4. Next fry in clarified butter and real butter until golden.
• 5. When all is fried. Drain some of the butter out of the pan and add the (1/4 cup water and a tad more) to the bottom of the pan. Cover pan and put on simmer for 1 hour & 10 minutes. Serve with lemon wedges and a side of hot german potato salad. Recipe coming. Enjoy
• 6. Note: This dish is delicious because it's fried in butter. I know some people can't eat butter because high content in cholesterol. I think I spelled it right. Anyway, this dish will loose it's special flavor if fried in oil or margerine. So if you make it only occasionaly I am sure one serving wont hurt. I serve a glass of wine with this meal. Wine counteracts and lowers cholesterol. So go ahead and enjoy.