Wiener Schnitzel Breaded Veal Cutlets Recipes

Steps:

• Cooked egg noodles, spaetzle/dumplings or boiled potatoes, for serving (see Cook's Note)
• Using a mallet and slow, even strokes down and away or towards the body, pound meat to 1/8- to 1/4-inch thick. (Parchment paper or plastic wrap can help control the strokes and guard the meat, optional.)
• Season the thin cutlets lightly with salt, pepper and white pepper and granulated onion or rub in freshly grated onion.
• Set up a breading station in 3 shallow metal pans or dishes: Flour seasoned with a little salt; eggs and milk whisked together with Dijon mustard; breadcrumbs seasoned with a little salt, freshly grated nutmeg, lemon zest.
• Coat meat in flour, shake off excess, coat in egg, drain excess, then press and evenly coat in breadcrumbs.
• Place a large, wide skillet over medium to medium-high heat on the stovetop and place a baking sheet lined with a wire rack alongside it for transferring cooked cutlets. Add about 3 tablespoons of oil, 3 turns of the pan, enough to coat to skillet, and when it ripples and is hot, add the cutlets.
• Cook the cutlets in 1 or 2 batches to avoid crowding pan, turning once, until deeply golden, 4 to 5 minutes turning once, in 1 or 2 batches to avoid crowding pan. RRemove to a wire rack-lined baking sheet.
• Serve schnitzel with lemon wedges, capers, dill and Cucumber Salad or cornichons, egg noodles, spaetzle or boiled or steamed potatoes with butter, parsley and chives.
• Whisk up dressing and toss with cucumbers and dill.

Steps:

• Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.
• In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.
• Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place veal on a clean work surface and sprinkle with lemon juice, salt, and pepper.
• Place flour in a flat dish. Beat egg and parsley together in a second dish. Place bread crumbs in a third dish. Dredge each veal cutlet first in flour, then in egg-parsley mixture, followed by bread crumbs, pressing down so that bread crumbs adhere.
• Spray the basket of the air fryer with nonstick cooking spray. Place breaded veal cutlets into the basket, making sure not to overcrowd. Spray the tops with nonstick cooking spray.
• Cook for 5 minutes. Flip, spray any chalky spots with nonstick cooking spray, and cook for 5 minutes longer. Repeat with remaining veal. Serve with lemon wedges.

Steps:

• Sift the breadcrumbs through a fine-mesh strainer into a large mixing bowl, and set aside. (Save the coarse crumbs in the strainer for another use.) In another large bowl, add the eggs and whisk to combine. In the third bowl, add the flour. In a large, heavy-bottomed pot set over high heat, add enough vegetable oil to reach a depth of 1 to 1½ inches. Clip a thermometer onto the pot and bring oil to 380 degrees F. Meanwhile, prepare the cutlets.
• Lightly oil one side of two freezer bags. Optional: Trim the veal cutlets to your desired size (Chef Ban uses pieces about 4 inches long). Place a cutlet between the oiled sides of the bags, then use the bottom of a heavy skillet (or a meat tenderizer) to pound the cutlets until they are of a uniform thickness, about ⅛ inch. Set flattened cutlet aside and repeat with remaining cutlets.
• Place the cutlets, evenly spaced, on a wire rack fitted into a rimmed baking sheet. Season with salt and pepper on both sides. Coat first cutlet completely with flour; tap off excess flour. Next, dip the cutlet in the egg; gently wipe off excess egg. Finally, cover the cutlet with breadcrumbs until evenly and completely coated; gently shake off the excess breadcrumbs. Return cutlet to the wire rack, then repeat with remaining cutlets.
• Prepare another wire rack fitted into a rimmed baking sheet for the finished schnitzels. When the oil is at 380 degrees F, gently submerge the first cutlet in the oil. About 30 seconds later, when it floats to the surface, use a ladle to carefully and continually baste the top of the schnitzel with hot oil until the crust is golden and puffs up, about 3 minutes. (This basting action helps create a pocket of air between the meat and the crust-the hallmark of a good schnitzel.) After 3 minutes, flip and baste again, 2-3 more minutes. (Adjust heat as needed to keep temperature at 380 degrees F.) After a total of 5-6 minutes of cooking, schnitzel should be puffed and golden brown on both sides. Use a strainer to remove schnitzel and transfer to clean wire rack or a baking sheet lined with paper towels. Make sure the oil is at 380 degrees F before cooking the next cutlet. Repeat with remaining cutlets.
• Plate the Wiener schnitzel gently to avoid breaking the crust. Garnish with lemon wedges and a few leaves of parsley. Serve immediately.

Steps:

• Place veal cutlets, one piece at a time, between two pieces of plastic wrap and pound until thin, about 1/4 inch thick.
• Slice lemon in half and squeeze lemon juice over all four pieces of veal.
• Allow the veal to sit in lemon juice for 30 minutes.
• Allow excess lemon juice to drip off before breading the cutlets.
• Sprinkle a pinch of salt over each cutlet.
• Place flour in a large shallow plate.
• Beat eggs, water, and vegetable oil in a large shallow bowl. ~NOTE~ The vegetable oil helps to hold the breading on securely and to make the breading crisp.
• Place breadcrumbs in a large shallow plate.
• one at a time, dip salted cutlet into the flour and lightly cover each side with flour.
• Then dip the cutlet into the egg mixture, allowing the excess egg to drip off.
• Then dredge into the breadcrumb mixture to coat.
• Place breaded cutlets on a baking sheet and low to stand at room temperature for 30 minutes.
• Heat shortening in a large heavy skillet.
• There should be enough oil in the pan for the cutlets to "swim".
• When the oil is hot, place one or two cutlets in the skillet at a time, being careful not to crowd the cutlets.
• Fry first side slowly until golden brown, about 4-6 minutes.
• Turn cutlets over with a spatula, being careful not to splatter hot oil.
• Fry on second side for about 4-6 minutes, or until golden brown.
• Drain on paper towels.
• If you have more cutlets to fry, then place finished cutlets in a piece of foil and keep warm in the oven at 250°F while you continue to fry up the rest of the cutlets.

Steps:

• Preheat oven to 250 degrees. Pound the veal cutlets to an even, approximately 1/8-inch thickness, or have your butcher do this for you. In a dish, sprinkle the cutlets with lemon juice and let stand for 30 minutes. Season both sides with salt. Place the flour on a flat plate, and place the egg/water mixture in a wide, shallow bowl. Add the oil to the egg mixture and beat in with a fork. Spread the bread crumbs on a large plate. Dip the cutlets lightly into the flour, making sure to coat all surfaces, then gently shake off the excess flour. Dip the cutlets into the egg mixture, letting the excess drip away, and then dredge them in the bread crumbs. Let stand at room temperature for 20 minutes. Heat your largest, heavy skillets over medium-high heat and add the butter. When the butter is quite hot and the foam starts to subside, add the veal (cook in batches if necessary - but don't crowd them in the pan). If the butter browns too much after cooking the first batch, you may need to discard it, wipe out the pan, and add more butter for the next batch. Cook for 4 to 6 minutes on each side, until golden brown, and turn with a spatula (don't use a fork or tongs, or the breading may be pierced). When the second side is golden, the schnitzels should be cooked through. Transfer to a warm platter and keep warm in a 250 degree oven while you cook the second batch, if necessary.

Steps:

• Cut the veal into steaks, about as thick as your finger. Dredge in flour. In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.
• Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.