Wiener Schnitzel Recipe Veal

Wiener Schnitzel Recipe How to Make Classic Wiener …

WEBDec 21, 2012 · Set out a work surface and place a slice of veal loin, pork loin, chicken breast or a slice of turkey breast in a freezer bag. Pound …

Rating: 5/5(17)
1. Set out a work surface and lay a pheasant breast on a piece of plastic wrap. Lay another piece of plastic wrap over the breast and pat it down to seal. Pound the meat out into a very flat cutlet, about 1/4 inch thick. Take your time, hitting the meat with about the same force as knocking on a door. Work from the center of the meat outward. If you are using pheasant or chicken, you will need to pound the thick end of the breast more than the thin end; pork or veal medallions should be evenly cut. Do one breast at a time. When you are finished with one, remove the top layer of plastic wrap and set it aside. As you finish more, stack them. (Removing the one layer of plastic wrap will make them easier to get off the plastic later.)
2. Preheat the oven to 200°F. Place a baking sheet lined with paper towels in the oven; this is for the schnitzels as they come out of the frying pan. Set up a breading station. Put the flour in a large tray, plate or shallow bowl. Do the same for the eggs, and the breadcrumbs. Put the lard or butter in the frying pan and turn the heat to medium-high. You want to fry at a temperature of about 325°F to 350°F.
3. When the fat is ready, dredge a cutlet in flour and shake off the excess. Dredge it in egg, then the breadcrumbs. Do not press the breadcrumbs into the meat. Immediately put the breaded cutlet into the hot fat. Shake the pan a little to make sure the schnitzel does not stick to the bottom. The cutlet should float in the hot fat. Repeat quickly with as many cutlets as will fit in your pan.
4. Fry the schnitzels until they are golden brown, about 4 minutes. As the first side is cooking, spoon some hot fat over the other side. This will speed up the cooking process. Flip only once. When the schnitzels are done, put them in the oven on the baking sheet and repeat until you're done.

Preview

See Also:

Show details

Authentic Wiener Schnitzel Recipe Chef Dennis

WEBJul 1, 2023 · Add two eggs and ¼ cup of milk or water to another bowl and whisk until well combined. This is the egg wash. Add the panko bread crumbs, garlic powder, onion …

Rating: 5/5(39)

Preview

See Also:

Show details

Chef Thomas Keller’s Wiener Schnitzel Recipe MasterClass

WEBApr 7, 2024 · Chef Thomas Keller’s Wiener Schnitzel Recipe. Wiener schnitzel—a thin, breaded, and pan-fried veal cutlet—is a Viennese specialty and a staple of Austrian …

1. 1. Place a piece of veal in a large food-grade plastic bag and pound with the spiked side of a meat mallet until it reaches a uniform thickness of about ¼ inch. Transfer to a plate and repeat with the remaining veal. The cutlets can be wrapped and refrigerated for up to 12 hours. 2. Set up a breading station with three bowls. Put about ½-inch of flour in a shallow bowl wide enough to hold the cutlets. Lightly beat the eggs in a second bowl. Add water to dilute the egg wash—the egg wash should have the viscosity of cream, and season it generously with salt. 3. Spread half an inch of breadcrumbs in the third. If you use panko, first pulse in a food processor until finely ground. 4. Heat the oil in the sauté pan over high heat until it begins to shimmer. You can adjust heat as needed once you begin cooking. 5. Dredge the cutlets, working one at a time. First, spray the cutlet with water. Dip both sides of the cutlet in the flour, patting off any excess. Then dip both sides into the eggs,
2. Recipe notes:
3. - If preparing larger quantities, cook in batches or use multiple pans to avoid overcrowding—one schnitzel per frying pan. While cooking subsequent batches, keep wiener schnitzels warm on a wire rack over a baking sheet in the oven. This will ensure your schnitzels don’t lose their crispiness. - If you want to serve this with a side dish, look for something light, bright, and refreshing with good acid, like [Chef Keller’s German potato salad](https://www.masterclass.com/articles/authentic-german-potato-salad-recipe-by-chef-thomas-keller)—a classic accompaniment to wiener schnitzel.
4. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com/). Gain access to exclusive video lessons taught by culinary masters, including Chef Thomas Keller, Gordon Ramsay, Alice Waters, and more.

Preview

See Also:

Show details