Sunday, October 25, 2009

Wiener Schnitzel

This is by far my favourite veal recipe. Veal is very easy to find in Europe - no that much in the USA it seems. You could substitute pork fillet - that would be the closest to veal. This is a really great dish!!

Wiener Schnitzel is originally made with veal. The meat is coated in breadcrumbs and fried in a pan. Schnitzel is found on all the menus in Germany and is a popular dish to be made at home.
You can also use this recipe to make a pork Schnitzel or a chicken Schnitzel if preferred.

A Wiener Schnitzel is only original when made from veal. When made with pork (Schweineschnitzel) is known as "Schnitzel Wiener Art".
Wiener Schnitzel is served with lemon slices that  you squeeze over the meat. Anchovies and capers can also be served.

4 veal fillets (approx each 200g) or use veal rib eye if fillet is unavailable
salt and pepper
1 cup flour
3 eggs
150g breadbrumbs preferably made from stale French or Italian bread
Butter or lard (clarified butter* is actually the best here)

Flatten the meat with a rolling pin or meat hammer. It is very important that the meat is almost paper thin.It's best to have the butcher pound the meat thinly for you, but if you want or need to do it yourself, position the 5-ounce piece of veal between 2 sheets of wax paper or parchment paper. Gently at first, then more forcefully, use a flat-bladed meat pounder to pound the veal into a fairly round shape 7 to 8 inches in diameter.
First coat the seasoned meat in flour, then dip into beaten egg. Lastly coat in breadcrumbs.
The schnitzels can be covered and left for 1 to 2 hours at a cool room temperature before cooking.
Heat oil in a pan and then fry the Schnitzel on both sides until brown and the meat is cooked through. Use enough butter or lard.During cooking, press the Schnitzel lightly with the back of a spoon. Cook for aprox. 2-4 mins on both sides.
Once cooked serve straight away.

*To clarify a pound of butter, heat it slowly over low heat in a medium saucepan. After it has melted, let it stand for 10 minutes, then use a spoon to skim off the foamy solids on the top. Pour off the clarified butter, leaving the watery residue in the pan (a fat-separator cup can be helpful for this). Pour the cooled butter into a plastic container, cover and refrigerate. The butter may be used a second time after frying a batch of schnitzel: Pass it through a fine-mesh strainer to eliminate any solids, then cover and refrigerate as above. Use within 1 month.

1 comment:

  1. I love love love wiener schnitzel! It's so easy and so delicious...


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All the recipes here have either been sent to me, adapted by me or found on the web. If I know the source I always give credit to the author/website. If you know of a source I may have missed please let me know.