Does anyone know the recipe for Weiner Snitzel?

Question

Thank you!

wow - great responses, I would love to have some sauces recipes to go with it please. I prefer the veal.

Answer 1

Wienerschnitzel

Boneless pork or veal chops
2 eggs, beaten
1 cup flour
1 cup seasoned bread crumbs
Salt and pepper, to taste
Oil (canola is best)
Lemon
Directions:
Tenderize chops (or any cut of meat, for that matter) with a meat mallet. Heat a frying pan or electric skillet on medium high heat. Measure flour into a bowl and season with salt and pepper. Measure bread crumbs into a separate bowl.

Add oil to skillet. Dredge meat in egg, then flour, then egg, then bread crumbs. Fry for 2 minutes on each side.

Serve with wedges of lemon.

Serves as many as you need!

Look it up at your local library in a german recipe book too if you don't like this one

Answer 2

Chicken Schnitzel
I tried this recipe from the Every Food magazine and DH and I just loved it. The flavor, with garlic, parmesan, and a wine sauce, take it beyond the average schnitzel recipe. It's also fairly quick and easy enough for a week night meal.
2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
coarse salt
ground pepper
1 cup fresh breadcrumbs (made from 3 slices white bread)
1/2 cup grated parmesan cheese
4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice
4 servings

1. Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
2. In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
3. Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4. For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
5. Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6. Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
7. Wipe the skillet clean with paper towels.
8. Heat butter until melted and add wine.
9. Heat 30 seconds and stir in broth and lemon juice.
10. Season with salt and pepper.
11. Simmer 2 minutes.
12. Pour broth mixture over cutlets and serve.
13. Garnish with parsley and lemon slices

This recipe is MY ALL TIME FAVORITE!!! I cook this once a week..it's delicious!

Answer 3

Exactly what Lupin IV said, except for a couple of things.

You should be able to buy thinly sliced pieces of veal especially for this .

Flouring, egging & breadcrumbing is the filthiest task. I love Weiner Schnitzel & cooking, but the only thing that can induce me to prepare weiner schnitzel is my 23-year old son when he makes large eyes at me.
Ask me to clean a squid hood, hand mix ground pork & lamb, with sundry herbs & spices & stuff the squid hood any day over preparing schnitzel!

Answer 4

I can get one for you ,but are you in the united states , if so it is very hard to get the prok they use for it, the closest to come would be a pork shoulder and you have to use the meat hammer and beat it down till really thin, email me let me know. I am with my husband who is station in Germany , and snitzel is the bomb yumm! Also which kind of sauce do you like as well ? Or just plain?

Answer 5

Wiener Schnitzel...
Is a breaded Veal or Pork Fillet...
Flatten your meat with a wooden mallet to make it more tender and flatter...
Bread it by dipping it first in beaten egg, then in fine bread crumbs (add a little salt to your bread crumbs). Once it is well covered fry it in a pan with oil

Answer 6

I wish anybody in this house knew it - it's some good stuff.

I know it's veal with light breading, lemon on top - don't know the seasonings.

Answer 7

You take some pork chops and then cook them as you wish.