Monday, January 16, 2012

Monday Meal: Wiener Schnitzel

Posted By on January 16, 2012, 9:41 AM

click to enlarge blog6941widea.jpg

Although it's often considered classic German food, wiener schnitzel is, in fact, a traditional dish from Austria. In fact, "wiener" means Viennese -- the breaded-and-fried meat presumably originated in Vienna. --- It is, however, very popular in both Austria and Germany, as well as at my family's dinner table. Even kids love wiener schnitzel. 

It is quite easy to prepare, provided you are organized and set up an assembly line-type prep station beforehand.

Traditionally, wiener schnitzel was made with scallopine-type veal medallions. However, today it is frequently made with boneless pork. I tend to prefer pork because it's less expensive than veal and most veal nowadays is bland and tasteless, anyway. You could also use this same technique and recipe to make chicken or turkey schnitzel, using boneless chicken or turkey.

Ingredients:

1 to 1 1/2 lb. boneless veal medallions or pork loin, thin-cut

Salt

Freshly ground black pepper

1/2 cup all-purpose flour

2 eggs 

1 cup (or more, as needed) panko bread crumbs 

Oil for deep-frying

1 lemon, cut into wedges

click to enlarge dsc04768.jpg

Method:

First, unless you already have very thin pieces of veal or pork, you'll need to pound the meat to about 1/8 inch thickness.

Place the meat pieces on a layer of plastic wrap. Season the meat with salt and pepper, to taste.

click to enlarge dsc04772.jpg

Cover the meat with a second layer of plastic wrap.

click to enlarge dsc04779.jpg

Pound the meat to about 1/8 inch thickness, using a meat pounder or heavy skillet or sauce pan.

click to enlarge dsc04783.jpg

click to enlarge dsc04785.jpg

Heat oil in a deep fryer or large skillet to about 350-360 degrees F.

While the oil is heating, set up a work station for breading the meat. Place the flour on a plate or in a shallow bowl. In another bowl, lightly beat the eggs with 1 Tbs. water. In a third shallow bowl, place the panko bread crumbs.

click to enlarge dsc04787.jpg

Begin by lightly flouring a piece of meat, shaking to remove excess flour.

click to enlarge dsc04792.jpg

click to enlarge dsc04793.jpg

Next, dunk the meat into the egg wash, allowing the excess egg to drip back into the bowl.

click to enlarge dsc04795.jpg

click to enlarge dsc04797.jpg

Finally, immerse the meat in the bread crumbs, pressing firmly with your fingers to help the crumbs to adhere.

click to enlarge dsc04799.jpg

click to enlarge dsc04801.jpg

Repeat with the remaining pieces of meat and place the breaded meats on a platter. You can do this an hour or so in advance if you wish. Just be sure to refrigerate the breaded meat until cooking time if you do.

click to enlarge dsc04802.jpg

Gently place the breaded pork or veal pieces into the hot oil and fry for just a minute or two on each side, until the crust is golden brown.

click to enlarge dsc04808.jpg

Drain the fried meats on paper towels or paper grocery bags. When asked "paper or plastic?" in grocery stores, I usually opt for paper, knowing that I can reuse the bags for soaking up oil when deep-frying foods (and, of course, it's better for the environment).

click to enlarge dsc04810.jpg

Wiener schnitzel is traditionally served with a spritz of lemon and side dishes of potatoes, spaetzle, sauerkraut and such. For a terrific spaetzle recipe, click here

click to enlarge dsc04811.jpg

Tags: , , , , , , , ,

Pin It
Favorite

On Topic...

More by Ted Scheffler

Latest in The Daily Feed

Comments (2)

Showing 1-2 of 2

Add a comment

 
Subscribe to this thread:
Showing 1-2 of 2

Add a comment

© 2015 Salt Lake City Weekly

Website powered by Foundation