Wiener Schnitzel

This September, J. and I (along with four of our dear friends) are heading over to Germany to explore Munich (and Oktoberfest), the Black Forest, and Frankfurt. The flights are booked, the hotels are reserved, and the details are finalized, so now we are just counting down the days! And in fun “preparation” for the trip, we’ve been stuffing ourselves full of classic German beer and food – like wiener schnitzel.

Wiener Schnitzel

  • 4 (4 – 6 oz) veal cutlets (or chicken or pork)
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 eggs
  • 3/4 cup plain breadcrumbs
  • Vegetable or canola oil
  • Optional toppings: parsley, lemon juice, sour cream

First, make sure your cutlets are about 1/4-inch thick. Publix typically sells pretty thin options, but if necessary, place the cutlet in between two pieces of plastic wrap and use a meat mallet (or a rolling pin or the bottom of a large saute pan) to pound out the meat.

Set up three small bowls to prepare for dredging. Place your flour, salt, and pepper in one bowl and mix to combine. Crack and beat eggs into the second bowl. And in the third bowl add the plain breadcrumbs.

In a large skillet, pour in oil until it is about 1/2-inch thick along the bottom. There should be enough oil that when you begin frying the meat will kind of float and not stick to the bottom of the pan. Heat the oil on medium heat until it’s about 350 F. (If you don’t have a heat thermometer, Spruce Eats offers some great tips on how to tell when your oil is hot enough).

Now start your dredging process. Dip a cutlet into your seasoned flour, then the egg, and finally the breadcrumbs. Make sure to coat all sides and edges evenly in each bowl.  Shake off excess breadcrumbs and immediately place the meat into the hot oil. If your pan is not big enough, fry your schnitzel in batches (otherwise, it may stick, your oil will cool too fast, or the breadcrumbs will get soggy).

Let it fry for about 3 minutes on one side until golden brown. Then carefully turn it over and fry for another 3 minutes on the other side. Line a plate or baking sheet with paper towels. Remove the schnitzel from the pan and place on the paper towels to soak up any excess oil.

I serve mine with a little bit of chopped parsley, a squeeze of lemon juice, and a small schmear of sour cream.

And if you’re looking for some side dish ideas, you can’t go wrong with potato pancakes and applesauce!

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