what is wiener schnitzel made of

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. Wiener means “Viennese” in German, but the concept behind the Wiener Schnitzel likely first appeared elsewhere (I’ve read in Milan, Italy).

Steps to Make It

• Gather the ingredients. The Spruce Eats / Cara Cormack
• Place the cutlets between sheets of plastic wrap, and use a heavy, flat-surfaced pan, rollling pin or meat mallet to pound the meat evenly to 1/4-inch thickness. The Spruce Eats / Cara Cormack
• To bread the schnitzels, set up 3 shallow dishes: Mix the flour and salt in the first dish, the beaten eggs in the second dish, and the breadcrumbs in the third dish. The Spruce Eats / Cara Cormack
• In a large skillet, heat at least 1/4-inch of oil to 350 F. This takes about 8 minutes and the oil will just start to shimmer and smoke a bit. The Spruce Eats / Cara Cormack
• Working one at a time, dredge cutlets first in flour until the surface is completely dry. The Spruce Eats / Cara Cormack
• Dip in egg to coat, allow the excess to drip off for a few seconds. The Spruce Eats / Cara Cormack
• Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. The crust should not adhere completely but form a loose shell around the schnitzel. The Spruce Eats / Cara Cormack
• Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat. Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. You may want to swish them around a little with your fork to make sure they are not sticking to the pan. The Spruce Eats / Cara Cormack
• Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145 F. Remove from pan and allow the oil to drain off. Serve in the traditional manner with lemon slices. The Spruce Eats / Cara Cormack

• As with many simple recipes, the quality of the ingredients is what will make or break your experience. Buy the best quality meat and ingredients that you can afford.
• Even if you can buy or cut a very thin cutlet, its important to pound your meat before breading. In addition to making meat thinner, pounding meat also tenderizes it.
• Avoid old oil or less-than-perfect meat and watch your schnitzel carefully to avoid burning.
• While Wiener schnitzel is a dish best eaten right after cooking, many people enjoy turning leftover cutlets into a sandwich. Once cool to room temperature, refrigerate the schnitzel in an airtight container; reheat gently and eat it within three days.

• Some people choose to refrain from eating veal due to its cost or animal welfare concerns. Either chicken or pork cutlets can be used in this recipe and should also be pounded until thin.
• Those seeking a vegetarian option have several substitutions available, including TVP (textured vegetable protein), seitan, and tofu.
• For a gluten-free alternative, use gluten-free breadcrumbs and flour. Homemade breadcrumbs are easy to make from gluten-free bread. In a pinch, cornstarch will also work as a flour substitute; it will make the cutlet crispier.

Crispy, Juicy and Tender – The Secrets of the Genuine Wiener Schnitzel | Food Secrets Ep. 4

FAQ

Is Wiener Schnitzel pork or beef?

Is Wienerschnitzel chicken or pork?

What does Wiener Schnitzel contain?

Why is it called Wienerschnitzel?

What is Wiener Schnitzel made of?

Meat 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’). The veal is coated in flour, egg and breadcrumbs before being fried.

What is Wiener Schnitzel?

Wiener schnitzel ( / ˈviːnər ˈʃnɪtsəl / VEE-nər SHNIT-səl; German: Wiener Schnitzel [ˈviːnɐ ˈʃnɪtsl̩] ⓘ, ‘Viennese cutlet’), sometimes spelled Wienerschnitzel, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet. It is one of the best known specialities of Viennese cuisine, and one of the national dishes of Austria.

Can Wiener Schnitzel be made of veal?

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. To make Wiener schnitzel from scratch, thinly pounded veal is dredged in breadcrumbs and deep-fried, traditionally in lard or clarified butter.

How do you make Wiener Schnitzel?

Lemons are a must here, and remember that real wiener schnitzel does not have a sauce. Set out a work surface and place a slice of veal loin, pork loin, chicken breast or a slice of turkey breast in a freezer bag. Pound the meat out into a very thin cutlet, about 1/8 inch thick.