WIENER SCHNITZEL (=VIENNESE SCHNITZEL)
A "Wiener Schnitzel" is typically veal meat. (But if you dont like that it can also be turkey or pork). The Schmalz is pretty rich in calories, so even in Austria you usually use veg-oil instead. At least at home. Where the some sort of Schnitzel comes from is not entirely clear, most likely from Italy. The "Schnitzel" as most of us know it nowadays is from Austria (= this recipe - wouldnt know any Austrian, who does it in another way). But especially Germans have their own way to do a Schnitzel. There are various recipes in Germany, most of them not much to do with our Schnitzel. Here´s the original. :)
Provided by Julia0712
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- (ad ingredients: bread = bread crumbs. in Austria you get it at supermarkets. "Semmelbroesel". if you can t find them -- crush dry white bread (eg a sandwich) in a plastic bag. for example with a pan.).
- (ad ingredients: 0,26 gallons of veil schnitzel (already 1cm (0,4 inch) "thick" sliced) (=800g).
- Do tenderise meat by hammering on it with a pan. (in Austrian we have special "Schnitzelklopfer" or "Plattiereisen" to do so) In the end it shall be about half a centimeter (so 0,2 inches). - caution! it gets loud! ;).
- Then salt and pepper each Schnitzel.
- Heat the oil (or the Schmalz) in a pan.
- Then turn the meat in the farina, draw it through the slightly mixed eggs and finally put it onto the bread crumbs. Press the bread crumbs onto each side of the Schnitzel so it´s all covered with our "coat".
- Put a tiny amount of bread crumbs into the oil. when they swim on the surface of the oil: the oil is ready. if they soak the oil up and "fall to the ground of the pan" - > oil not hot enough.
- so when the oil is really hot (bread crumbs get golden-brown immediately) put as many Schnitzel into you pan, as can be without touching each other. They shall swim in the oil. Often turn them around.
- We have such a high temperature (and the meat is thin enough), that they are ready to serve as soon, as they are golden-brown. Which can be after a minute or maybe (if you don´t want to go to such high temperatures) 4 minutes.
- Hope i helped a little and you enjoy the original recipe of a (Wiener) Schnitzel. :).
- Julia.
Nutrition Facts : Calories 505, Fat 12.7, SaturatedFat 3.8, Cholesterol 321.3, Sodium 458.3, Carbohydrate 36.9, Fiber 1.6, Sugar 1.8, Protein 56.5
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Ibrahim Bhutta
[email protected]I'm not sure about this recipe. It seems a bit complicated.
Jannatul Maoya
[email protected]This recipe looks delicious! I can't wait to try it.
SnapeFN
[email protected]This was a great recipe! I will definitely be making it again.
Umer Bhatti
[email protected]I would have liked the schnitzel to be more tender.
King Vaughn
[email protected]The schnitzel was a bit overcooked, but the sauce was still good.
Verona Mclean
[email protected]This schnitzel was a bit too salty for my taste.
Chaks Cell
[email protected]This was a great recipe for a special occasion dinner.
Narcos Network
[email protected]The sauce was the perfect complement to the schnitzel.
afruja afruja
[email protected]I loved the crispy coating on the schnitzel. It was so flavorful.
Nomi Bhatti
[email protected]This schnitzel was delicious! I will definitely be making it again.
mary abrams
[email protected]I would have liked the schnitzel to be more flavorful, but overall it was a good recipe.
Farhat Farhat
[email protected]The schnitzel was a bit dry, but the sauce helped to make it more moist.
Firos Shardar
[email protected]This schnitzel was a little too oily for my taste, but it was still good.
A Trott91
[email protected]This was my first time making schnitzel and it turned out great! I'm so glad I tried this recipe.
Joy Brubacher
[email protected]I love this recipe! The schnitzel is always crispy and juicy, and the sauce is delicious.
Ali RAJPOOT RAJPOOT
[email protected]This is the best schnitzel recipe I've ever tried! It's so easy to make and always turns out perfect.
Sardar Shazil
[email protected]I made this for dinner last night and it was a hit! Everyone loved it. The schnitzel was tender and juicy, and the sauce was creamy and flavorful.
Tshepiso Mano
[email protected]This schnitzel was crispy, juicy, and flavorful! The panko bread crumbs added a nice crunch, and the lemon juice and parsley gave it a bright, refreshing flavor.