Best 4 Grandmas Secret Wiener Schnitzel Recipes
In the realm of culinary delights, few dishes evoke a sense of nostalgia and comfort quite like "Grandma's Secret Wiener Schnitzel." This classic Austrian dish, with its golden-brown crust, tender veal cutlet, and delectable flavors, has been passed down through generations, holding a special place in the hearts of food lovers worldwide. As you embark on a culinary journey to recreate this beloved dish, let's delve into the secrets that make Grandma's Wiener Schnitzel truly exceptional. From selecting the finest ingredients to mastering the art of breading and frying, this definitive guide will lead you to culinary triumph.
Check out the recipes below so you can choose the best recipe for yourself!
GRANDMA'S SECRET WIENER SCHNITZEL RECIPE
Grandma keeps her Wiener schnitzel recipe a closely guarded secret. Unfortunately for her, it's not that hard to figure out. Anyway, it's a really easy and delicious way to prepare chicken or turkey breasts, or even the traditional veal. My husband demands I make it more than I can stand eating it.
Provided by Axel8741
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pound meat until it is less than 1/4 inch thick.
- Into a large skillet, pour oil approximately 1/4-inch deep; heat until oil bubbles when you drop in a pinch of breadcrumbs.
- Beat egg, add:.
- 1 teaspoons lemon juice.
- Add parsley to breadcrumbs.
- Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side.
- Sprinkle with remaining lemon juice.
WIENER SCHNITZEL
This is an old Betty Crocker recipe that has been used by our family for years. The page is stained and wrinkled from so much use. Haven't found a better recipe for this traditional recipe yet! My only modification in this recipe is less salt, and we use oil instead of shortening.
Provided by PanNan
Categories Veal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, salt, paprika and pepper.
- Coat meat with flour mixture; pound until 1/4" thick.
- Beat egg and water until blended.
- Dip meat into egg mixture, then coat with bread crumbs.
- Heat oil in large skillet; brown meat quickly.
- Reduce heat to low; cover and cook 30- 45 minutes or until tender.
- Serve with lemon wedges.
Nutrition Facts : Calories 471.8, Fat 24.2, SaturatedFat 5.7, Cholesterol 140.2, Sodium 600.8, Carbohydrate 33, Fiber 2.2, Sugar 2.2, Protein 29.1
WIENER SCHNITZEL WITH SAUCE
Make and share this Wiener Schnitzel With Sauce recipe from Food.com.
Provided by Kit..ty Of Canada
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice pork into eight 1"-thick pieces.
- Pound each piece with a meat mallet to about 1/4" thickness.
- Season with salt and pepper.
- Place flour, eggs, and bread crumbs into three separate shallow dishes.
- Dredge each medallion first in flour, then in eggs, and finally in bread crumbs.
- Place breaded pork on a baking sheet or plate.
- Heat oil and 3 T. butter in a large saute pan over medium-high heat.
- Saute pork until golden brown, 2-3 minutes on each side.
- Remove from pan and keep warm in a 200° oven.
- Deglaze pan with wine; add lemon juice and simmer 3 minutes.
- Add heavy cream and simmer until reduced by half, about 1 minute.
- Off heat, whisk in butter 2 T. at a time.
- Stir in parsley; spoon sauce over medallions.
- Serve with lemon wedges.
Nutrition Facts : Calories 924.6, Fat 61.4, SaturatedFat 26.8, Cholesterol 286.5, Sodium 504.9, Carbohydrate 53, Fiber 3.1, Sugar 4.1, Protein 36.7
WIENER SCHNITZEL
Make and share this Wiener Schnitzel recipe from Food.com.
Provided by Kindall W
Categories Lamb/Sheep
Time 1h15m
Yield 4 cutlets, 4 serving(s)
Number Of Ingredients 8
Steps:
- Pound cutlets thin between 2 sheets of waxed paper.
- Place flour in one dish, beaten egg in another, and bread crumbs in another. Salt and pepper each dish.
- Dip cutlets in to each dish in order: Flour, egg, then bread crumbs.
- Be sure the bread crumb coating is thin, but thoroughly covers the cutlet.
- Refrigerate cutlets for approximately 1 hour on a waxed paper covered platter.
- Melt 4 tsps. butter in a large skillet. Brown cutlets quickly on each side until golden brown and set aside.
- Melt remaining 2 tablespoons of butter and squeeze the lemon juice in to the butter.
- Stir mixture and pour over cutlets before serving.
Tips:
- Choose high-quality veal cutlets. Look for cutlets that are about 1/4-inch thick and evenly marbled.
- Pound the cutlets to an even thickness. This will help them cook evenly.
- Use a light touch when breading the cutlets. Don't over-handle them, or they will become tough.
- Use a hot pan when frying the cutlets. This will help them get a crispy crust.
- Don't overcrowd the pan. Cook the cutlets in batches, if necessary.
- Serve the schnitzel immediately. It is best when hot and crispy.
Conclusion:
Wiener schnitzel is a classic dish that is enjoyed by people all over the world. It is a delicious and versatile meal that can be served with a variety of sides. With a little practice, you can easily make this dish at home.
Here are some additional tips for making wiener schnitzel:
- If you don't have a meat mallet, you can use a rolling pin to pound the cutlets.
- You can use a variety of bread crumbs for this dish. Panko bread crumbs will give you a crispy crust, while regular bread crumbs will give you a more tender crust.
- You can also use a variety of oils for frying the cutlets. Butter, lard, and vegetable oil are all good options.
- Serve the schnitzel with your favorite sides. Some popular choices include mashed potatoes, roasted vegetables, and a green salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
