Welcome again to the home of Healthy Recipes & list of dishes, Today i will guide you how to make “Wiener Schnitzel” I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful.
As usual after that i maked this “Wiener Schnitzel” i send it first to all of my followers on My Pinterest Account to try it first and these was some of their rich reviews, opinions, suggestions and great recommendations:
- “natasha” : My German mother and grandmother made schnitzel just like this, but you must try it with a squeaze of lemon, as some of the other reviewers have noted. It’s a wonderful flavor (even though you might only think of squeazing lemon over fish – trust me, it’s great). Consider serving it with cranberry sauce. In germany they have something like this, with small berries, but I haven’t seen it here. Cranberry is close though.
- “anna” : Very European, my dh is from Prague and this is a staple in our diet. To save on costs, I always purchase an entire pork loin roast, cut it in 3 portions and use for different meals. Veal is expensive. Take a piece of pork loin, slice and pound. It’s just as good as veal. Also, if your taste is too bland (as others stated), make sure you take the pounded meat, dredge it in flour that is salted and peppered, dip in egg/milk misture (I salt/pepper it a bit too), and then dip in salted bread crumb mixture. Face it, a lot of the seasoning gets lost in the frying. Salting flour helps a ton and keep seasoning near the meat! We serve with authentic german potato salad, and bread on the side. I’m american and this reminds me of our breaded tenderloin, so I like to have it on bread with cheese and ketchup (but don’t tell anybody!)
- “lena” :This recipe has been in our family for decades and I too found it messy to prepare but worth the trouble and make it regularly with both veal and chicken. Recently, I have started clarifying butter (up to 8 blocks at a time), storing in tupperware boxes in fridge and using it for frying with the addition of a little olive oil . It remains clear and unburnt till the end of frying not matter how big the quantity is. Frying time is no longer as dreaded and no clean up of black crusty bits in between batches.
- “lesley” : Being from Germany, this is the way my family made Schnitzel all the time. I prefer to double dip the meat with the coating. If you also don’t want to spend a lot for veal, you can use boneless pork chops and just pound them thin. Great recipe!!
- “sonni” : Soooo good! I used Panko (Japanese Bread Crumbs) for a more crispy coating and it was wonderful. I also followed other’s advice by squeezing lemon juice over the top before serving. Wow, that is just the thing that really sets the recipe apart from some similar American foods! Forget the gravy on this one and pass around the LEMON! Thanks for this tasty recipe.
- “william” : This recipe produces a classic Wiener Schnitzel , i.e. a ( preferably ) veal cutlet in the encrusted Viennese manner . Follow this recipe and you will have a delicious meal .If you are having a meal in a fine Italian restaurant , e.g. il Mulino or il Nido in New York City , you may notice “cotoletta alla milanese” ( ” cutlet according to Milan style ” )on the menu .That is the Italian counterpart of the Austrian recipe for Wiener Schnitzel. There continues to be a dispute over which country was the originator of this delicious dish . Of course , the Italian recipe invariably calls for quality veal – it would be totally unacceptable in a fine restaurant to use other than veal . Be it “Wiener Schnitzel” or be it “cotoletta alla milanese” , the result in English is a delicious breaded veal cutlet. Gutes Essen ! Buon Appetito !
So HOW TO MAKE THIS TASTY RECIPE? don’t worry it’s easy! This delicious homemade recipe is easy to make and walks you through the steps and all the ingredients on how to make it on the next page!
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