Wienerschnitzel Recipe

Veal cutlets: Thin slices of veal, typically about ¼ inch thick, used as the main protein in the dish.

All-purpose flour: Used to coat the veal cutlets before dipping them in eggs and breadcrumbs, helping the breading adhere.

Eggs: Beaten and used to coat the floured veal cutlets, acting as a binding agent for the breadcrumbs.

Breadcrumbs: Provide the crispy outer layer of the Wienerschnitzel when fried.

Vegetable oil: Used for frying the breaded veal cutlets to a golden brown.

Salt: Seasoning for the veal cutlets to enhance their flavor.

Black pepper: Adds a touch of spice and depth to the seasoning of the veal cutlets.

When preparing veal cutlets for Wienerschnitzel, ensure they are pounded evenly to a consistent ¼ inch thickness. This not only helps in achieving uniform cooking but also tenderizes the meat, making it more succulent. Use a meat tenderizer with a flat side to avoid tearing the delicate veal. Additionally, when coating the cutlets, press the breadcrumbs firmly to ensure they adhere well, creating a crispier and more even crust.

• veal cutlets - Substitute with pork cutlets: Pork cutlets are a common alternative and provide a similar texture and flavor when pounded thin.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used to achieve a similar crispy coating when frying.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the cutlets and adds a slight tangy flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, providing a different texture but still a delicious crust.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor and texture.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• Allow the veal cutlets to cool completely at room temperature before storing. This helps prevent condensation, which can make the breaded coating soggy.

• Place the cooled wienerschnitzel in an airtight container or wrap each cutlet tightly with plastic wrap. For added protection, you can also wrap them in aluminum foil.

• Store the wrapped or containerized cutlets in the refrigerator if you plan to consume them within 2-3 days.

• For longer storage, place the wrapped cutlets in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.

• Label the container or bag with the date of storage to keep track of freshness. Wienerschnitzel can be frozen for up to 1-2 months without significant loss of quality.

• When ready to reheat, thaw the cutlets in the refrigerator overnight if frozen. This slow thawing process helps maintain the texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the wienerschnitzel on a baking sheet lined with parchment paper or a wire rack to keep them crispy.

• Heat in the oven for about 10-15 minutes, or until the cutlets are warmed through and the breaded coating is crispy. You can also reheat them in a skillet over medium heat for a few minutes on each side.

• Serve immediately with fresh lemon wedges and your favorite sides, such as potato salad or steamed vegetables.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Wienerschnitzel on a baking sheet lined with parchment paper.
  3. Lightly brush the cutlets with a bit of vegetable oil to help maintain their crispiness.
  4. Heat for about 10-15 minutes, or until the Wienerschnitzel is warmed through and crispy.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the Wienerschnitzel in the skillet and heat for 2-3 minutes per side, or until warmed through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the Wienerschnitzel in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, flipping halfway through, until the Wienerschnitzel is hot and crispy.

• Microwave Method (least recommended):

  1. Place the Wienerschnitzel on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking. Note: This method may result in a loss of crispiness.

• Meat tenderizer: Used to pound the veal cutlets to the desired thickness of about ¼ inch.

• Cutting board: Provides a stable surface for pounding and seasoning the veal cutlets.

• Knife: Useful for trimming any excess fat or sinew from the veal cutlets.

• Mixing bowls: Needed for holding the flour, beaten eggs, and breadcrumbs separately.

• Tongs: Handy for turning the cutlets while dredging, dipping, and frying.

• Frying pan: Used to heat the vegetable oil and fry the veal cutlets until golden brown.

• Paper towels: Essential for draining the fried cutlets to remove excess oil.

• Plate: For holding the cutlets after they are dredged in flour, eggs, and breadcrumbs.

• Measuring cups: Used to measure out the flour, breadcrumbs, and vegetable oil accurately.

• Spatula: Can be used to help flip the cutlets in the frying pan.

• Lemon wedges: For serving alongside the Wienerschnitzel to add a fresh, zesty flavor.

Prepare ingredients in advance: Pound and season the veal cutlets ahead of time to streamline the cooking process.

Organize your breading station: Set up the flour, beaten eggs, and breadcrumbs in a row for efficient dredging.

Use a large frying pan: Fry multiple cutlets at once to save time.

Maintain oil temperature: Keep the vegetable oil at a consistent medium-high heat for even cooking.

Drain on a rack: Use a wire rack instead of paper towels to keep the cutlets crispy.