Veal Schnitzel (Weiner Schnitzel)
Servings: 6 servings
Calories: 199kcal
An authentic Weiner Schnitzel recipe is made with veal cutlets otherwise it's called simply schnitzel. This Veal Schnitzel recipe or great for dinner or perfect Octoberfest recipe!
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Ingredients
- 6 slices veal cutlet
- S&P
- ¾ cup flour seasoned with S&P more or less
- 2 eggs, whisked
- 1 ¼ cups breadcrumbs more or less
- 8 oz clarified butter or lard, beef tallow, duck fat something with a high smoke point
- 1 cup avocado oil or other high heat oil
Instructions
- Allow your cutlets to sit on the counter for 20 minutes or so, to lose their chill for even cooking.
- If your veal cutlets are nice and thin (⅛ inch or less thick), no need to pound further. If not, use a rubber mallet, rolling pin or meat mallet (placing meat in a large plastic baggie or in between parchment paper sheets) and pound a few times to thin it out. Remember veal is delicate, so don't go crazy. You can also decide to fillet your veal with a sharp knife (if its thick enough for that).
- Set up your counter work area with all ingredients at the ready. A dish for the seasoned flour, one for the whisked egg, and one for the bread crumbs. Have a wire rack ready nearby for placing coated veal until ready to cook. Place clarified butter/ghee/oil (or whatever you chose to use) in your pan and get it on the heat.
- Season your veal lightly and then pat each piece into the seasoned flour, lightly coating it all over, shake off any excess. Next, dip the veal into the egg, shaking off any excess. Next pat the veal into the breadcrumbs, coating evenly. Place onto wire rack as you do the rest of the meat.
- Once your oil is hot (shimmering but not smoking, place one or 2 pieces of veal into the oil. DO NOT crowd. I like to cook one at a time. Fry in oil that just about covers the meat. You want the meat floating. Cook for 2-3 minutes, occasionally swirling the pan allowing the oil to run overtop the meat.
- Carefully, turn the meat and cook an additional 2 minutes. You want the crust puffed in spots and golden brown.
- Carefully remove veal onto a clean wire rack over a baking sheet or paper towels) and repeat process with remaining veal pieces. Enjoy just after cooking.
Notes
I recommend half clarified butter (also called ghee which you can make yourself or purchase) and half avocado oil or other high smoke point oil for best results and flavor (using melted butter will burn). you can certainly use all oil, lard, etc. However adding some clarified butter to it really gives nice flavor. Something I learned years ago from a chef at an authentic German restaurant we had been to.
Watch your pan of oil, if it starts to smoke before adding the cutlets, slide off the heat until smoking subsides. As always, be careful when frying and keep small children out of the kitchen while you work.
Be sure to use a pan that is 2 inches in depth (or more). More shallow will cause splatter issues and too high of a pan will make turning the schnitzel more difficult.
Serve alongside any type of potatoes, cucumbers, a salad or braised red cabbage.
Nutritional information is approximate as each piece of veal will vary, same goes for the coating. Also not all breading material or clarified butter/oil is used.
Allow leftover oil to fully cool and dispose of it in a sealed container (not down your sink).
Nutrition
Serving: 6servings | Calories: 199kcal | Protein: 36g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 133mg | Sodium: 107mg | Potassium: 624mg | Calcium: 9mg | Iron: 1mg