Wiener schnitzel is a veal cutlet that is pounded thin, breaded, and fried. The names means “Viennese cutlet,” and it is a national dish of Austria where breaded and fried meat has long been part of the cuisine. The recipe first appeared in an 1831 German cookbook by Katharina Prato. By the late 19th century, wiener schnitzel had become popular across Europe, including in the Netherlands. During the same time period, European immigrants brought the preparation with them to the United States. It has been suggested that the US preparation of chicken-fried steak may have been adapted from the wiener schnitzel by Austrian immigrants in Texas.
Recipe Servings: 3
+ 1 hour resting
Ingredients
Directions
- Cover each cutlet loosely in plastic wrap and pound it with the flat side of a meat mallet to about ¼-inch thickness.
- Spread the flour and breadcrumbs each out onto a separate plate.
- Combine the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg, and milk in a medium bowl.
- Dredge a cutlet in the flour, dip it in the egg mixture, press it into the breadcrumbs on both sides, and then place it on a plate.
- Repeat step four until all the cutlets are breaded.
- Cover the plate of cutlets with plastic wrap and chill them in the refrigerator for at least 60 minutes and up to overnight.
- Melt the butter in a large skillet set over medium heat.
- Add the cutlets to the pan and cook for about 6 minutes, flipping halfway through, until browned on each side. Depending on the size of the skillet, the cutlets may need to be cooked in batches to avoid overcrowding the pan.
- Transfer the cooked meat to a serving platter, pour the liquid from the pan over it, and serve immediately with lemon wedges on the side.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.