Best Vienna Schnitzel Recipes

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VIENNA SCHNITZEL



Vienna Schnitzel image

Both my mother and father were Viennese and grew up there. This was my mother's recipe. Veal can also be used in place of pork.

Provided by FRANKHA

Categories     World Cuisine Recipes     European     Austrian

Time 35m

Yield 6

Number Of Ingredients 7

1 quart oil for deep frying
6 (6 ounce) fillets pork sirloin
1 cup cake flour
2 cups dry bread crumbs
2 eggs
ΒΌ cup milk
salt and pepper to taste

Steps:

  • Heat deep-fryer to 350 degrees F (175 degrees C).
  • Place meat on a solid, level surface and pound with a mallet until it is 1/8 to 1/4 inch thick.
  • Place the flour and bread crumbs in separate dishes. Soup plates are useful. Lightly beat the eggs and add the milk. Lightly season with salt and pepper and put this into another soup plate.
  • Coat the meat in flour, patting lightly by hand. Using a fork to hold the meat, dip into the egg mixture and drain slightly. Next, coat with the breadcrumbs by lightly pressing the crumbs into the meat. When each piece of meat has been prepared, deep fry in cooking oil until golden brown.

Nutrition Facts : Calories 541.8 calories, Carbohydrate 45.1 g, Cholesterol 130.5 mg, Fat 25 g, Fiber 2 g, Protein 31.9 g, SaturatedFat 5.1 g, Sodium 333.1 mg, Sugar 2.9 g

PORK SCHNITZEL VIENNA STYLE (SCHWEINESCHNITZEL WIENER ART)



Pork Schnitzel Vienna Style (Schweineschnitzel Wiener Art) image

Wiener Schnitzel is made with veal. This dish is a German equivalent using pork instead of veal. It can be served with Spaetzle, Potatoes of any sort, or other noodles. It goes very well with Green Beans, also. I grew to love it while living in northern Bavaria. You can make many types of sauces for it, turning it into Jaegerschnitzel (brown mushroom sauce), Paprikaschnitzel (with finely sliced red peppers in a ligher sauce), or most anything else. You can also make a fruit garnish from juniper berries or currants and lemon/lime juice. Be creative!

Provided by TheKurgan

Categories     Pork

Time 38m

Yield 4 serving(s)

Number Of Ingredients 11

400 g pork cutlets (trimmed of fat)
2 eggs
30 ml olive oil
30 g powdered thyme
30 g fresh chives
60 g unsalted butter
15 g salt
15 g black pepper
30 g whole wheat flour
breadcrumbs
4 lemon wedges

Steps:

  • Mix eggs and olive oil in a flat bottomed dish until well blended.
  • Pound chops as thinly as possible. Mix Salt, Pepper, and Wheat Flour and rub chops with the mixture.
  • Add remaining Salt/Pepper/Wheat Flour mixture to a bowl and pour in breadcrumbs and thyme. Shake the bowl to mix.
  • Add butter to a frying pan and melt on high heat. Reduce heat to low.
  • Dip chops one at a time in the Egg/Olive Oil mixture, transferring them first to the Breadcrumb/Spices bowl to be covered and then to the frying pan.
  • Fry on low heat 15 minutes a side (golden brown).
  • Garnish with Fresh Chives (chopped) and Lemon Wedges and serve with whichever side dishes you choose (Spaetzle, Boiled Potatoes, or Egg Noodles are good, German sides).

Nutrition Facts : Calories 367.6, Fat 24.8, SaturatedFat 10.7, Cholesterol 191.2, Sodium 1541, Carbohydrate 9.2, Fiber 2.2, Sugar 0.5, Protein 27.4

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