Introduction
Wiener Schnitzel is a beloved Austrian dish that has captured the hearts and palates of food lovers worldwide. Its crispy breaded veal cutlets cooked to perfection create an irresistible combination of textures and flavors.
Tips for this recipe
Ensuring the schnitzel’s even thickness using tools like OXO Good Grips Meat Pounder is crucial. Proper seasoning with kosher salt enhances the flavor profile of the dish.
Why you will love this recipe
Wiener Schnitzel offers a nostalgic taste that transports diners to classic Austrian eateries. The simplicity and delicious result make it an ideal choice for both casual family meals and elegant dinners.
Ingredients
- 1 cup all-purpose flour
- 3 teaspoons kosher salt, divided (use as needed for seasoning)
- 2 large eggs
- 2 tablespoons heavy cream
- 2 cups fine plain dried breadcrumbs
- 1/2 pound veal scaloppine or eye round, cut across the grain into 4 equal pieces
- Freshly ground black pepper (as desired)
- 2 cups vegetable oil
Advised equipment
– OXO Good Grips Meat Pounder: Aids in flattening the cutlets uniformly.
– KitchenAid Commercial Stainless Steel Tongs Set: Ensures safe handling during cooking.
– Baking Steel (optional): Suitable for oven-baked versions of schnitzels.
– OXO Good Grips Meat Mallet with Pestle: Essential for tenderizing meat without damage.
– Heavy-Duty Nonstick Fry Pan (optional): Alternative to traditional fry pans; not ideal for deep-frying but can be used in certain cooking methods.
History of the recipe
The Wiener Schnitzel has a storied history, with roots tracing back to 1768 when Emperor Joseph II declared it Vienna’s official dish. Over time, its preparation and presentation have evolved, yet the core principles remain intact.
Fun facts about this recipe
Did you know? The term ‘Wiener’ actually means ‘Viennese’ in German, although some suggest it may derive from a playful distortion of the word ‘Schnitzel’. Additionally, schnitzels are traditionally served with a side of potato salad and lemon wedges, adding an authentic touch to this classic dish.
