How to Make a Wiener Schnitzle
Pound the veal cutlets, one at a time, between two pieces of plastic wrap until they become very thin., Make sure the breaded meat sits in fat., Set up 3 bowls., Heat at least 1⁄4 inch (0.6 cm) of oil in your pan to 350 °F (177 °C). , Working one at...
Step-by-Step Guide
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Step 1: Pound the veal cutlets
Pound the meat evenly to 1⁄4 inch (0.6 cm) thickness for best results.
Season with as much salt and pepper as you like. -
Step 2: one at a time
The bread will take on less oil then if the meat is sticking to the pan.
Also, the bread crumb topping has a chance to puff up, and your clean up after the meal is easier! , Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another.
Beat eggs well and put in the third bowl. ,, Dip the meat in egg to coat, allow the extra to drip off into the bowl for a few seconds and then roll quickly in the bread crumbs until coated with the bread.
Do not press bread crumbs into the meat.
Place meat immediately in the pan with the hot oil.
Do not crowd the pan, this may make the cutlets stick together.
Cook the schnitzel in batches, if necessary. , You may want to move the meat cutlets around with your fork to make sure the meat is not sticking to the pan.
Turn them over once and fry until both sides are golden brown, too dark is cooked too much and too light is undercooked.
Remove from pan, allow the oil to drain off. , -
Step 3: between two pieces of plastic wrap until they become very thin.
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Step 4: Make sure the breaded meat sits in fat.
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Step 5: Set up 3 bowls.
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Step 6: Heat at least 1⁄4 inch (0.6 cm) of oil in your pan to 350 °F (177 °C).
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Step 7: Working one at a time
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Step 8: cover cutlets first in flour until the surface of the meat is completely dry.
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Step 9: Fry the schnitzel for 3-4 minutes on one side.
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Step 10: Serve Wiener Schnitzel with spaetzle
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Step 11: a hearty German potato salad
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Step 12: or anything else you think would fit.
Detailed Guide
Pound the meat evenly to 1⁄4 inch (0.6 cm) thickness for best results.
Season with as much salt and pepper as you like.
The bread will take on less oil then if the meat is sticking to the pan.
Also, the bread crumb topping has a chance to puff up, and your clean up after the meal is easier! , Place the flour and 1/2 teaspoon salt in one and breadcrumbs in another.
Beat eggs well and put in the third bowl. ,, Dip the meat in egg to coat, allow the extra to drip off into the bowl for a few seconds and then roll quickly in the bread crumbs until coated with the bread.
Do not press bread crumbs into the meat.
Place meat immediately in the pan with the hot oil.
Do not crowd the pan, this may make the cutlets stick together.
Cook the schnitzel in batches, if necessary. , You may want to move the meat cutlets around with your fork to make sure the meat is not sticking to the pan.
Turn them over once and fry until both sides are golden brown, too dark is cooked too much and too light is undercooked.
Remove from pan, allow the oil to drain off. ,
About the Author
Mark Freeman
Brings years of experience writing about crafts and related subjects.
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