Best 8 Osmans Weiner Schnitzel Recipes

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.

OSMAN'S WEINER SCHNITZEL

Steps:

• Wash and dry meat.
• Tenderize with meat hammer if necessary.
• Put flour in a bowl.
• Put beaten eggs in another bowl.
• Put breadcrumbs in a third bowl.
• Dredge each piece of meat into the flour, then the eggs and then the breadcrumbs until completely coated.
• Heat oil in frying pan.
• Fry pork on both sides.
• Ideally the coating will be medium brown when done.
• Watch the temperature of your oil--not too hot!
• Squeeze a quartered lemon over the pork before serving.

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 SCHNITZEL WITH PORK

Steps:

• Heat the oven to 200 degrees while you prepare the three components of the breading. Sift flour into a shallow dish and whisk to combine with 1 teaspoon salt and the pepper. In another shallow dish, lightly beat eggs. In a third shallow dish, whisk to combine breadcrumbs and remaining teaspoon of salt. Dredge one cutlet at a time in the seasoned flour, turning to coat, and shaking off excess. Next dip in the eggs, again making sure to coat completely and to allow the excess to drip back into bowl. Then coat with breadcrumbs, patting firmly so they adhere but being careful not to coat too thickly. Place coated cutlets on piece of parchment paper or a large baking sheet.
• Heat 1/4 inch of oil in a large skillet over medium heat until it is 350 degrees. Working in batches to avoid crowding pan, cook cutlets until golden brown on the bottom, 1 to 2 minutes. Flip with a flexible thin spatula and fry until the other side is golden brown and cutlets are cooked through, 1 to 2 minutes more, monitoring temperature of oil to maintain 350 degrees. Transfer to a baking sheet lined with a double layer of paper towels and keep warm in the oven.
• Pour off and discard oil remaining in skillet, then wipe clean with paper towels. Working in batches again if necessary, melt the butter in the same skillet over medium heat until sizzling. Set pan-fried cutlets in the pan to coat one side with butter, then quickly flip to coat the other side.
• Arrange the cutlets on a platter, sprinkle with chopped parsley and serve with lemon wedges.

WIENER SCHNITZEL

Steps:

• Sprinkle veal with salt and pepper. Place the flour, eggs and bread crumbs in separate shallow bowls. Coat veal with flour, then dip in eggs and coat with crumbs., In a large skillet over medium heat, cook veal in butter for 2-3 minutes on each side or until no longer pink. Serve with lemon.

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.

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.

WIENER SCHNITZEL

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.