Authentic Wiener Schnitzel Recipe 🥩 MasalaHerb.com (2024)

FAQs

What meat is traditionally used in a Wiener schnitzel? ›

Traditionally, a Wiener Schnitzel is a cutlet of veal pounded thin by a meat tenderizer, then dipped in flour, egg and breadcrumbs (in that order), and fried until golden.

Basically, all schnitzels are breaded and fried thin pieces of meat, but only wiener schnitzel is made with veal. Cooking term: Schnitzel is a cooking term used to describe any meat pounded thin, then breaded and fried. Key ingredient: Schnitzel is made with pork, chicken, beef, or veal.

The dish's name actually comes from the German word schnitt, which translates to "cut." The most popular type of meat for schnitzel is veal (wiener-schnitzel) or pork (schweine-schnitzel), but you also see varieties made with chicken (hänchen-schnitzel), or turkey (puten-schnitzel).

In Austria and Germany, Wiener Schnitzel must be made of veal. When other meats are used, it can be called Wiener Schnitzel vom Schwein/Pute/Huhn ("Viennese schnitzel of pig/turkey/chicken") or Schnitzel (nach) Wiener Art ("Schnitzel Viennese style").

schnitzel, a thin meat cutlet, pounded until tender and then breaded and fried, that is a culinary staple in German-speaking countries and communities. The Americanized version of the dish is chicken-fried steak.

Schnitzel is a cut of meat, sliced thin amd pounded thinner, coated with egg and flour, and sautéed. The meat is usually veal; in wienerschnitzel it's always veal. Do they eat weiner schnitzel in Germany? Occasionally, yes.

Wiener schnitzel means "Viennese cutlet" in German, and it is one of Austria's most traditional and representative dishes. So much so, in fact, that its definition is fiercely protected by Austrian law. It must be made of veal; when made with any other type of meat, it cannot technically be called Wiener schnitzel.

What kind of meat is used for Schnitzel? Schnitzel can, of course, be made from almost any thin, boneless meat cut. However, traditionally, Wienerschnitzel is made using only veal, and German Schnitzel is made with boneless pork chops. You can also try using chicken, mutton, beef, or turkey.

Pariser schnitzel (from German Pariser Schnitzel 'Parisian cutlet') is a schnitzel variation from French cuisine. Unlike Wiener schnitzel, it does not incorporate bread crumbs.

Originally brought from Europe to Israel by Ashkenazi Jews, schnitzel instantly became a hit. During the early years of the state of Israel, veal was not widely available, so chicken or turkey became a substitute. Nowadays, the meat used is generally chicken or turkey breast to keep it kosher.

What is the secret to Wiener Schnitzel? ›

Make sure it is at least an inch (2.5 cm) deep. This is deep frying, your schnitzels need to “swim” in the hot oil. The second secret to making the perfect Wienerschnitzel is to fry it in very hot oil. This way your meat will be tender and juicy, while the outside gets nice and crispy.

Wiener Schnitzel , a breaded cutlet of veal sauteed in butter or deep-fried in oil, can be greasy, so an acid helps 'cut' the grease and make it more delicious. Lemon slices also add to the visual appeal, as does the common accompaniment of parsley.

The costs for the investment of separate transport, slaughtering, butchering and distribution to the shops are relatively high.

The classic recipe is calling for thinly sliced chicken breast dipped in flour, then beaten egg, then bread crumbs, then fried on both sides. Some prefer to flatten the schnitzel with a meat tenderizer (known in Israel as a “schnitzel hammer,) and some just slice it thin.

Actually, you don't need to deep DEEP fry schnitzel. I shallow fry in about 1.5cm / 3/5″ oil. That's enough to ensure the crumb cooks evenly. Using more oil doesn't really make any difference.

When it says Wiener Schnitzel on the menu, it refers to a veal escalope that is fried out in clarified butter. Before breading, the meat is carefully pounded, seasoned and moistened, then dredged in flour, egg and finally breadcrumbs.

You need a piece of either pork (schwein Schnitzel) or veal (Wiener Schnitzel) that has been salted/peppered, dredged in flour, then beaten egg, then bread crumbs, and fried lightly. The meat must be cross cut and is usually pounded thin before breading and frying.

A traditional wiener schnitzel is made using a veal cutlet, pounded flat until it's 4mm thick. Other versions of schnitzel use pork, chicken or even plant-based ingredients such as seitan, but these can't rightly be described as 'wiener' ('Viennese').

Wienerschnitzel dogs are made with USDA approved cuts of quality meat and seasoned with a zesty blend of spices to ensure every bite is delicious and juicy.